



The resulting tea is a fermented, tangy, fizzy brew that I find very tasty. I stopped making it after a couple of years because we moved (and moving always knocks all my patterns and routines out of whack). It took over 12 years for me to get the idea to start making kombucha again. I read some of self-experimenter Seth Roberts' writings about the health benefits of fermented foods, and he is making kombucha, too.
I ordered the starter kit shown about from Kombucha America. I can't wait to get started making it again. I'll keep you posted.
By the way, Arwen O'Reilly of Craft magazine ran a how-to on making kombucha.