Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. “SCOBY” is actually an acronym for “symbiotic culture of bacteria and yeast.” It’s very close cousins to the mother used to make vinegar. Love my home aid Kombucha.
Long Term Maintenance SCOBY Hotel from Kombucha Kamp Remember, never store your Kombucha SCOBYs in the fridge as the bacteria may go deeply dormant or perish, leading to flat, weak flavor and usually mold.
Pickled beets, all natural. Not all pickling is equally nutritious. In order to reap the benefits, pickling needs to be done naturally - meaning no vinegar added. Just water and salt will do the trick. How to Make Naturally Fermented Pickled Beets