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Last weekend we went to the local Wyebrook Farm for a kombucha making class put on by Olga, the owner/creator of Baba’s brew!  Olga is from Russia and Baba was her grandmother.  Traditionally, they pickled cabbage, cucumbers – and most foods healthfully, including tea!  We learned about the SCOBY: Symbiotic Culture Of Bacteria and Yeast, which is the “starter” of the kombucha and the process of making Kombucha!  Then we had brunch, delicious farm fresh local food!

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Kombucha is a fermented tea.  This dates back years and years, originally from China, and was used for healing in ancient cultures.  It was known as the “Elixir of Life.”   After fermenting, it becomes a tangy, fizzy beverage that is fantastic for your gut as are all fermented foods!

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How do you make kombucha?

Kombucha starts with TEA, and you add a SCOBY – the scoby eats up all the sugar as its food.  Then it sits for a week or so, and becomes kombucha.  You can add your own flavoring with fruit, flowers or plants such as ginger.  I think I will continue buying it from those that make kombucha for a living!  I like this blog post about making it at home if you want to give it a go!


Baba’s Brew is great because they use organic, fair trade ingredients and are knowledgable about health.  You’ll now see many brands of Kombucha, as everyone is jumping on the wagon! It is important to read the ingredients – there should not be stevia, honey, or maple syrup, or artificial flavorings or additives. Sugar IS used to make Kombucha, but it is necessary to feed the starter.  The sugar is metabolized by the starter and not consumed by you.   Our favorite brands are GT’s Kombucha and Baba’s!


We are following the directions to brew our own… but on the 2nd day, our toddler took off the fabric top and put it into the jar! I’m not sure how this is going to go…

Have you brewed your own kombucha? What was your experience?


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