Kombucha Continuous Brew

We have been keeping various ancient cultures for years.  We started with milk kefir, then went on to things such as water kefir and sour dough.  Some cultures we have kept going for years, others we have lost, and others we decided to stop doing for now due to various reasons.  One of the cultures we have at the moment that I really enjoy is kombucha.

Unfortunately the origin of kombucha has been lost to history.  Several romantic theories have been made about the origins of kombucha, none appear to be based on anything other than dramatic story telling, and these stories eventually merged to the one that is often told today.  The truth is that we know roughly where kombucha originated, we know vaguely when it started to become popular, but it doesn’t make one ounce of difference.  The drink tastes good, it is simple to make, and it reportedly has several health benefits.  Who really cares when or how it was discovered.

I thought I would write a blog post to share the down sides of continuous brew kombucha, and test some of the health claims.  I think you may be surprised by the results.

Continuous brew kombucha