Those who enjoy drinking Kombucha Tea, but are still buying it from the store or farmers market are really missing out.

The first time I brewed Kombucha and discovered how easy it was, I wondered why I hadn’t tried it sooner. I have to admit being a bit reluctant when it comes to making something edible with so much biological activity going on…I guess this is from years of programming to fear tiny living organisms and choose sterile, packaged, “safe” products from the store over living foods. Home brewing Kombucha certainly got me over that hang-up.

Now, there are plenty of how-to articles and videos out there explaining the process step-by-step. This post is strictly to provide some good reasons WHY you should be doing it ASAP!

Save Money

• With the simple ingredients of organic tea and cane sugar, I make half-gallon batches for less than a twelfth of the cost of store bought kombucha. If you buy kombucha by the 16oz bottle, the savings is even greater! My family drinks a half-gallon per week, so this amounts to saving nearly half third of a Bitcoin or about 1300 650 STEEM a year!!!

Quality Control

• Having control over the production process ensures that only the freshest, highest quality ingredients go into our kombucha. Some producers pasteurize and filter their kombucha, destroying much of the health benefit. Others may add additional sugars post-fermentation to sweeten their product. When you brew your own, you know exactly what is going into the kombucha tea that you and your family consume…and that is priceless!

It’s Educational

• Home brewing/fermenting anything is a fun learning experience for children and adults. It’s amazing to observe how the different organisms colonize, consume, reproduce and create products useful to other organisms. And how microbes are absolutely essential for production of the foods we eat. Our tea moves, bubbles, grows…IT…IS…ALIVE!

Unlimited Flavors and Unique Combinations!

• This is definitely the most fun part of home brewing kombucha – deciding what flavor to try this week. It can be as simple as adding a single juice like apple or pear to experimenting with more exotic flavors you won’t find in the store like rose hips, lavender and honey. I even took a few ounces of elderberry syrup I make with cinnamon, cloves and honey used as a home remedy and added the base kombucha (this one has been the favorite around our household.) And now that the basil is in full production mode…strawberry basil kombucha!

Now that you know some of the benefits of brewing your own kombucha, what are you waiting for? Get out there and ferment some tea!

All photos and content posted above are original taken from my homestead.