Kombucha. It’s the not-so-new-new thing, an expensive, fermented tea that includes healthy bacteria to keep your microbiome in tip-top shape. It’s trendy now, but many of us old-school veg-heads and crunched out types have been making our own ‘booch (as we call it) for years. I guess that makes me a boochie mama?
Because of the fermentation, kombucha is lightly fizzy, like champagne. I like to think of kombucha as a good-for-you soda. After a long or hard run, I love nothing more than a glass of it, over ice. It’s not very high in sugars, or therefore, calories.
Storebought kombucha is tasty. But at between $3-5 a bottle, it is pricey. You can make your own for far less. After the initial investment and after getting your SCOBY going (read on), you can make 4 8-oz bottles of kombucha for under $1– that’s pennies a bottle. Can you say cha-ching?
It’s very easy, once you get the hang of it…