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.)<\/p>\n
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<\/a> website. It talks about the early days of community building and how food and nutrition is the foundation for everything else we do. <\/p>\n Soil building…it’s a lot of work. Start with small changes and be patient. Try Kombucha.<\/p>\n