Fermented foods sometimes get a bad rap.
Where one person sees something that’s “gone bad”, another sees an opportunity.
After all–beer and wine are fermented foods, and are a part of our culture.
Kombucha is another example of a fermented food that is becoming more popular.
And unlike beer and wine–kombucha is easy to make at home.
However, making kombucha at home takes some precautions:
You do need to make kombucha at home with an eye towards cleanliness. Fermentation, unlike its related process, canning, isn’t supposed to kill bacteria. It promotes growth.
If mold grows on top of your SCOBY, it’s time to throw it out. However, if you carefully brew your kombucha, and keep an eye on your SCOBY, you’ll have a delicious and good-for-you fermented food for pennies on the dollar of the bottled stuff at the store.
those bubbles mean happiness