Making kombucha is a bit like taking care of a pet. Though the SCOBY (symbiotic colony of bacteria and yeast) might not be the most attractive creature you’ve ever seen, this gelatinous, yellowish disk is the workhorse of kombucha (pronounced kom-BOO-cha). Its job is to convert tea and sugar into a lightly fizzy, slightly sour drink.
According to Mike Landa of Idaho Kombucha, the SCOBY has to be fed, kept warm, needs to breathe, doesn’t like light and sometimes needs a bath. He stopped short of saying he takes it for a walk.
Landa started making kombucha 10 years ago and began producing it in a small commercial kitchen in Garden City in 2013.… Read More