Jun. The mysterious Kombucha relative that thrives, not on black tea and white sugar, but on green tea and raw honey. Mythically Tibetan, though not documented with any credibility– even if explications of the culturing bacteria are alluring and romantic.
I read this Nourished Kitchen how-to and felt full of curiousity and excitement. But how was I, in mid-Wales, to acquire the culture? Seemed like an effort I wouldn’t make.
Meanwhile… I’ve been sorting through all the weird stuff clogging fridge and counter space. And I finally got around to a months-old promise of posting out some cultures of Water Kefir, Kefir and Kombucha to some friends. Read the rest of this entry »