All of a week ago, I told my fermenty friends that kombucha sounded horrible, which just goes to show you shouldn’t knock it ’til you’ve tried it!
I can’t believe fermented tea (even worse, it’s sometimes called “mushroom tea” EWWWWWW) could be SO SCRUMPDILLYICIOUS!! It’s amazing (and it is NOT made with mushrooms).
There’s no tea flavor and the natural fizz is fun on the tongue. Natural fizz is like champagne … tiny bubbles, not the fat ones that artificial carbonation produces. “Booch” not only tasted great to me, but my grumpy gut started to feel better. It has a long ways to go before it’s healthy, but I slept better last night so YAHOO!
Then, weirdness of all weirdnesses, this morning when I went to make my first cup of coffee, it smelled HORRIBLE to me.
Usually, nothing smells as wonderful as that first morning waft of coffee aroma coming out of the can. I can’t remember the last time I didn’t have my cuppa first thing, but I was probably vomiting or feverish or something. Anyway, I opted for a delicious breakfast of goat kefir, apple smash and toast. Then, I brought a small glass of booch to my desk. I’m curious to see if I get a caffeine withdrawal headache and/or develop a craving for coffee later on in the day.
D and I have made up two batches of fermenting vegetables and are eager to taste them next week. I have ordered materials to start brewing kombucha too. At $3.50 a bottle, it’s cheaper (and healthier) than Starbucks, has fewer calories (and is healthier) than soda pop, but home brew will cost pennies, so yeah, I’m going to become one of “those” people.
I’m buying my supplies @ http://www.culturedfoodlife.com/. Donna’s “Trilogy” DVD is well worth the price. It’s a good introduction to the hows and whys of fermented kefir, kombucha and vegetables. She knows a lot and is very enthusiastic and easy to listen to, but most importantly for me was that she shows from her own kitchen how EASY these foods are to prepare on a regular basis.
Dr. Axe: Is Kombucha Healthy?