Kom-bu-what-cha

So I wake up to a text saying “Question for you – have you ever made your own kombucha?” It doesn’t even phase me, I’m like “yup, obviously.” and proceed to write scads of text info on how to grow the bacterial culture, all about the scoby and where to find one and how ours grew so big and got so out of hand I swore it was growing scoby babies overnight.

Later that day as I’m probably cleaning or changing a diaper or something monotonous like that, I think. “I love that that is the kind of question I get asked. I’m the go-to “have you eaten or fermented or DIY-ed this health related thing”? I had a moment of aw-yah, I’m the oh-so-alternative-health-stuff girl  followed by a moment of why couldn’t I be the have-you-ever-consumed-an-entire-case-of-Veuve-on-a-rooftop-in-Cannes girl! Honestly. I’ve done shit like that too! But alas, I am the have you ever fermented x, y and z before? And frankly, try as I may, it’s the best me. I love it and it’s about time to own it and share it.

On the note of kombucha, we did try and make it for a while and it was kind of fun. But there were two main reasons we stopped.

  1. that scoby grows out of hand, and man you have to drink a lot of fermented-spore-juice to keep up with what’s growing in a bottle in your cupboard. I find that too much of the stuff hurt my digestive system and I like to make sure to have a variety of fermented foods in my life.
  2. it’s made with sugar. And you can’t substitute another alternative sweetener because of the fermentation process and other natural sweeteners will spoil the process. Because one of my main intentions is to not have sugar in our home and not use it in cooking at all it seemed the most hypocritical thing to be not only chugging back and gifting but also tending to on a regular basis.

So we stopped the whole hippie-kombucha-fermentation operation in our cupboard. I occasionally still like to try home-brew kombucha when I come across it because I have huge respect for people who make their own stuff and are conscious of fermented-stuff as a food group that is hugely beneficial. But I would warn against thinking it’s the solution to all your gut-flora issues. And I would also be conscious of the fact that it’s a sugary drink no matter which way to look at it. Even if it is fermented. But hey, not complaining here, it’s still kind of amazing that more people are starting to know what the ef this bizarre stuff is all about.

Mark my words, when it comes to fermented, miso broths will be the next thing once people realize the sugar connection to the kombucha fad.

 

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