Kombucha is a lightly effervescent fermented drink of sweetened black tea that is used as a functional food. It is produced by fermenting the tea using a symbiotic colony of bacteria and yeast, or "SCOBY"(Wikipedia).
A while back I asked my sister, the fermentation pro, for some SCOBYs for myself and a couple other bloggers. Following her instructions and additional tips found online, I brewed some tea and made a surprisingly tasty batch of kombucha! With subsequent batches I may try second fermentations with fruit or to make it fizzy, but for a first run, I'm happy with the simple raw, unflavored result :)
On the same note, I'm also a week into fermenting my first batch of sauerkraut -- one more week to go, but so far -- looking good! Being Lithuanian - this one I'm especially looking forward to trying:)
Any attempts with fermentation?
What's your favorite fermented food?
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