It took me a while to get enthusiastic about kombucha and the like, but I’m not quite sure why. I love all things sour (especially in cocktails) and a lot of probiotic fermented beverages are super easy to make. (Some of them don’t even require a starter!)
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Food 52 has a great round up of fermentable recipes, including some that require a SCOBY (that’s “symbiotic colony of bacteria and yeast”), but I’m most interested in the wild fermentables, especially the could-not-be-simpler Ginger Bug (check out nourishedkitchen for the full recipe), which requires nothing more than fresh ginger, sugar and water which can be added to soda water (or whiskey) for a zesty, spicy treat.
But don’t stop there! Once you have a couple of wild fermentables under your belt, consider getting a little more granola and trying your hand with a SCOBY; I can’t wait to try jun tea, which is apparently the “champagne of kombuchas.” (Hopefully it’s more impressive than the “champagne of beers.”)