Beginning note, I know the images to follow are not the most beautiful, but what is amazing, is that this ugly slice of off meat, or growth was grown from a mixture of liquids whilst being fed with sugar. HA, enjoy this post :)

I was first introduced to Kombucha back in 2015 when I was interning in a cosy branding studio in Bondi. The Lady Boss was very much in to DIY's and all things el natural. I like a fizzy drink here and there, so that first sip of kombucha - the fresh fizzy tang, slight sweetness had me hooked. After having home made kombucha, I hadn’t seen Kombucha on the shelves until much later, maybe about 2 years later at Grill’d Healthy Burgers

2017 there were a few videos on how to make Kombucha at home on youtube, again with the easy convenient DIY Kombucha, I was intrigued. There was the option of buying the starter (Symbiotic Culture Of Bacteria and Yeast aka scoby) at a health food store, but naturally I opted for option #2, to grow my own scoby, which was easy enough to do with some non flavoured Kombucha.

The process of producing Kombucha is a waiting game. 
Growing a scoby takes 4 - 6 weeks depending on temperature.
While making Kombucha takes 7-10 days.

Fun fact #1 Kombucha has actually been around for centuries, thought to have originated in Manchuria, China where the drink is traditionally consumed, or in Russia and Eastern Europe known as 'The tea of Immortality'. There are a bunch of health benefits that you can read up on, but for me its the natural fizzy drink that I don't feel bad consuming that has me most enthusiastic about.

Fun fact #2 Telling a bunch of friends about my experimenting DIY's, their parents and my Maa Maa (Dad’s mum, my grandma) used to make their own Kombucha back in the day, it was straight up funky smelling Booch, whereas now a days you are able to find vast variety in flavours such as Apple, Berry, Pineapple etc… I love the loop of trends coming and going from years ago, new to some, old to others.