Kombucha is one of my favorite things ever. It is a fermented drink made with probiotic cultures and black tea. I discovered it two years ago when my roommate moved in with a big huge jar of symbiotic colonies of bacteria and yeast (scoby for short). Sounds yummy, doesn’t it? I’ve been making kombucha almost weekly ever since. After much trial and error, I’ve perfected my craft. My kombucha is fizzy, slightly sweet, and with a hard edge like apple cider. A couple people have asked me if kombucha qualifies as vegan. The answer is yes, because you’re just giving all of the wonderful little microorganisms a new place to live in your tummy. They will make you happy and healthy, and their vitality may confer upon you some immunity to zombie-fication.*
* This statement has not been evaluated by the Food and Drug Administration.
Sometimes, especially when I am visiting my brother, I indulge and buy pre-made kombucha. The only brand I like is GT’s/synergy. Here in Miao Town, it is too expensive, but in larger towns it appears to be more affordable.
Watch for exploding kombucha bottles. If it gets really fizzy as soon as you open it, close it immediately (with a fast reaction time or else you may lose half the bottle) and put it back in the fridge for at least half a day. It should calm down.