One of the few Whole Foodsy/Co-opy (hippie) trends that I'm really into is kombucha. I would definitely be one of those people who drink it everyday, but I actually work at a Co-op & so I can't afford to. It being late January & bleak, we were in need of a project, so we decided to make our own.
We started a few weeks ago by leaving a half-empty bottle of the bulk kombucha purchased at work in a dark corner of the kitchen at room temperature & forgetting about it. It formed a pretty impressive blob thing on top. Yesterday morning, we made a huge batch of very sweet tea (a mixture of whatever extra green & black tea we had lying around that we don't love drinking on its own) seeped it until very strong, strained it so there was no stray tea matter, & let get to room temperature. Then this was poured into an empty Carlo Rossi bottle (which strangely we always have lying around in this household). Then, we added the kombucha from the bottle, blob & all (we saved some of the tea with some of the old kombucha added in the original bottle in hopes of growing another starter).The faithful Carlo Rossi bottle is now sitting in kitchen in a dark cabinet, to remain there unbothered for a week or two. We don't really know what we are doing, so who knows what will happen? Stay tuned, I'll let you know in a few weeks.