I’m in Vancouver for the Joint Statistical Meetings. The local Whole Foods sells a small bottle of kombucha for $22. It’s in a refrigerator in the health section, next to flaxseed oil. I asked an employee how this kombucha was different than the kombucha sold in the drinks section. More potent, she said. The next time I give someone homemade kombucha I’ll say that it sells for $22 in Canada.
Kombucha, let me repeat, is extremely easy to make. Tea + sugar + store-bought kombucha + three weeks.
Thanks for the reminder that I’ve got to get my next batch of kombucha going.
Making kombucha is fun, because you get to experiment with various permutations. I’ve made kombucha with raspberry leaf tea and with yerba mate tea. I’ve done second-fermentations with fruit juice (this makes it more carbonated, if you seal it in air-tight bottles). Not all experiments turn out well — the version with brown sugar didn’t taste so good.
I’m really glad I make my own. You can’t find it in the stores now (around Austin TX anyway). Apparently the alcohol content can go above .5% when it ferments in the bottle.