Maybe this story is familiar to you: the first time we brewed kombucha, several years ago, it was a bust. It just tasted like vinegar (no offence, vinegar, but please stay in your lane). And then our equipment downgraded to mere clutter and it was time to let it go.

And yet the potential health benefits, the ultra low cost, and the simplicity kept calling us back. So, a few years later and after a bit more research, we acquired some basic equipment (raiding our kitchen for the rest) and set about brewing again, this time having the right knowledge. And it worked! Even the kids enjoy it.

Our home-brewed kombucha has entirely displaced our beer consumption (although we still like beer). We seldom buy those flavoured bubbly water drinks (although we still like those too). We save a lot of money and we get to enjoy the fruits of our own labour (doubly so when we use fruit from our land).

Now we simply want others to share that same joy. But there are barriers to getting in:

• what equipment do I actually need?
• what are the best ratios?
• where do I find a SCOBY?
• what if I want to limit clutter?
• what if I get tired of the hobby?

Our goal is to address all of those barriers so you don’t have to. You’ll have plenty of opportunity to experiment, but with a good start you’ll be more likely to create something you enjoy, rather than something you pretend to enjoy. And then you’ll have the option of buying outright or returning it to us so somewhen else can reap the same rewards you did.

What’s your experience brewing kombucha? Did you get it right the first time?