A cold glass of Kombucha in the morning is refreshing way to fill up on vitamins, minerals, enzymes and health-giving organic acids. It's about a 2 week process from brewing the tea to drinking the Kombucha. Each batch requires an active culture called a scoby, which is looks like a rubbery pancake. The scoby digests the sugar in the tea and produces vitamins, minerals, enaymes and acids. After two test runs, Kevin and I just divded our scoby and doubled how many batches we're making. You can see Kevin dividing the scoby and getting ready to return it to the new jars of tea. Now we'll have enough Kombucha for us and for sharing!
For more information on brewing Kombucha visit Seeds of Health