Kombucha

Kombucha is a fermented tea that is used for natural medicinal purposes. The drink is available commercially, but can be made at home by fermenting tea using a visible solid mass of microorganisms, often referred to as a kombucha culture, mother or mushroom. After the mushroom is strong enough, it will split; the two cultures can then be used or you can give a baby as a gift!
The culture contains a symbiosis of acetic acid bacteria and yeast, mother of vinegar. One theory, developed by the German Microbiologist Gunther Enderlein, is based on the idea that microbiological life goes through cycles from very primitive forms of virus through bacteria to fungi. They exist in all these forms throughout the human body, their balance depending on environmental factors both inside and outside the body. When they are symbiotic or mutually dependent, there is health, and when in disharmony disease is likely to result.

In the past few months, I have been starting to form a culture myself.


storage container (typically a clear, glass jar)
duck cloth (big enough to cover the top of the container) and rubber band
3/4 container of water
1 tea bag per cup of water (black is popular; I used green)
1 cup sugar per 8 cups of water
one GT's Organic Raw Kombucha drink (any flavor)

step 1: make a simple syrup out of your 3/4 container of water and estimated amount of sugar
step 2: brew the tea in the heated simple syrup
step 3: pour mix into container; cover container; leave in a warm, secluded area
step 4: nurture and love your baby kombucha for 5 weeks.
step 5: pour most of the liquid into a bottle for storage; enjoy the kombucha tea, the medium of your new mother.
step 6: repeat steps with the mother already in the jar.

My projection is after a few batches, the mother will be strong enough to split.