Last week I joked that possible poisoning was the reason I didn't want to make my own kombcha from home, but plenty of people do brew their own fermented tea from scratch (well, from someone else's scoby, at least!). It's definitely a cheaper way to access the tangy beverage, and you can always flavor it afterward if that's how you prefer it. But could you do it?
Although I've always wanted to try it, I'm a little scared about what I might end up brewing, to be honest. I've made fermented kefir with someone else's starter before and it was fine, but I did end up killing it. I'm terrible about checking up on things like that (honestly, I barely remember to water plants) so I think it's quite possible that I'd ruin my kombucha. Still, this easy to start guide from the Farmer's Almanac does make it look simple...
Have you made kombucha at home? Got any tips for us to share in the chat?