Kombucha

    The kombucha “mushroom” – which is actually a colony of yeast and bacteria – acts on the combination of sugar and black tea to produce this semisweet fermented beverage that hosts a variety of stunning nutritional claims. Popular in Russia, this fizzy drink may take some getting used to, as it has a distinctly fermented taste, but it is worth the effort, as kombucha is reputed to combat cancerous conditions, eliminate gallstones, detoxify the body, restore alkalinity, boost the immune system, aid in weight loss, control the appetite, cleanse the liver, and speed up metabolism. Health benefits aside, there is no denying the immediate jazz of energy that one feels after a good dose of kombucha.

            For anyone who has tried to make their own kombucha, chances are a stab of guilty relief might have been experienced upon discovering the sudden arrival of the prebottled kombucha that has recently been appearing in the refrigerator section of many health food stores. Not that growing kombucha is that difficult. In fact, it is quite simple. However, because of its tendency to expand seemingly on a daily basis, kombucha does demand a certain level of care and attention, and it is quite easy, after only a couple of months of ownership, to have trouble finding room in the refrigerator for anything else. New batches must be made every few weeks, using a base of black tea, sugar, and a cup of kombucha from the previous batch, and from each batch comes the opportunity to separate out another “mushroom” and make another batch, which then makes another “mushroom”…with no apparent end in sight.

            The kombucha “mushroom” can be purchased or acquired from a friend. Once begun, the kombucha mushroom grows layers at an astounding and slightly intimidating rate, and many kombucha growers are known to become kombucha pushers, as it can become nearly impossible to drink enough kombucha to be able to use all of the resulting “mushrooms”. When one’s friends tire of receiving, the compost pile often becomes the only option.