Our newest recipe for making Kombucha uses a scobi and continuous brew. We use the organic Black Cherry concentrate flavor and a dash of tangerine essence. It is very good and it cycles every 5 days. We used to use the yeast method, and frankly the taste with this method is much better (Don’t tell Ray I said so.)
Your question may be “Why are you including Kombucha under the soil-building tag. That’s a good question and the explanation can be discovered by exploring the Thriving Learning Communities website. It talks about the early days of community building and how food and nutrition is the foundation for everything else we do.
Soil building…it’s a lot of work. Start with small changes and be patient. Try Kombucha.
This is a wonderful organic source of calcium for improved bone density and overall health. Add to any recipe that would use milk, cream, buttermilk, etc.
The Kefir grains (scoffed from a friend) start the process. You must harvest everyday and keep 2 TBSP to grow more. Harvest again in 24 hours. Keep the amount that you will use everyday in the fridge. Refrigerate the starter grains to stop the growth.
Here are the original posts about Kefir. We use it in the morning for fruit smoothies.
