What? It is a fermented sweet tea which many claim can help with almost any ailment. I think it is a great inexpensive source of probiotics and good for digestion. My children love it. I drink it also. If you are counting carbs it has about 7 grams per cup.
Here is how I make it. You need 4 tea bags. I use green tea. 3 quarts filtered or boiled water. I cup of sugar(don't worry the good bacteria are gonna get rid of all the bad stuff). A scoby(Kombucha mushroom) and 1 cup of starter.
Make some strong tea with 1 quart of the water and the tea bags. You can brew it for 15 minutes. I just leave it on the counter 'till I get back to the kitchen. If it's gonna be awhile until I finish the kombucha I cover the tea with a plate.
After the tea has cooled to about room temperature pour it into a glass jar which will hold at least 3 quarts. Sun tea jars are the right size. I like the gallon size pickle jars.
Add the sugar.
Add the rest of the water. I use reverse osmosis water. Stir until the sugar dissolves.
Here's the mushroom. It's not really a mushroom. It feels kinda rubbery. You can also call it the mother or the scoby and it won't be offended. In fact my children call it a booger and it doesn't mind.
Drop it in along with your starter liquid.
It will float or sink.
Then put it's nightcap on. A coffee filter secured with a rubber band works perfectly. See how cute she looks now.
Then it's off to the pantry to wait a week or two for the mama to eat up the sugar and make yummy kombucha for you to drink. Our pantry is cool so it takes about two weeks to finish. Just taste it after a week. It should be a little sweet. If you let it go too long it will have a bite like vinegar. You can still use it at that point. If mine gets too sharp I add a little water to drink it.
Here is one that is finished. See the new mushroom on top? That is called a baby. The mama is now floating at the bottom of the jar.