In March 2017, I was introduced to LaMonte Miller who kindly gave me some Kefir grains and a Kombucha mother also called a SCOBY which stands for Symbiotic Culture of Bacteria and Yeast. Many years before, I had had my first drink of Kumbucha in Kaernten, Austria, when we visited a UMH water engineer Bernhard Ratheiser and his wife, Nadja at their home. They fast every Friday, and we visited on a Friday, so it was Kombucha all around. I was grateful for the experience because I got to see the SCOBY at work in their kitchen. I must say that I was taken aback because the pleasant taste of the drink did not match the sight of the slimy looking SCOBY in the jar. However, as I learned more about Kombucha, I was keen to start making my own. When LaMonte handed me my Kombucha mother, I was very grateful and I couldn’t wait to get started.
Here is what’s left of my latest batch. It fizzes and tastes like Champagne. No Kidding! This batch was ready in four days maybe because I had three mothers in each jar.
My first mother SCOBY has produced more than 20 new ones and they are all as good as she is. She came from good stock. The difference in taste of Kombuchas is due to the difference in the quality of the mother SCOBY used.