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.

Happy homesteading,

T.