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How to Brew Kombucha Tea

The most difficult part of making kombucha is finding a mother SCOBY. Which is nonsensical, because when you start making your own, you end up with so many SCOBYs  you can’t get rid of them fast enough. They’re like the hippie-health freak version of Amish friendship bread. As a matter of fact, if you live in the Rogue Valley in Oregon, email me and I’ll give you one of mine. PLEASE.

If you haven’t got a friend to give you a starter SCOBY, you may have to get creative. Some enterprising kombucha aficionados list their surplus mushrooms on Etsy. I found mine on Craigslist (the place of beginnings for any love affair.) I’ve even seen them on Amazon, but that’s a line I’m unwilling to cross. (Sorry, Amazon.)

Just in case my valuable tidbits came out like gibberish and you’re scratching your head with a blank look on your face and a giant question mark hovering, weightless, over your head, let me clarify.

This recipe is my version of Dave's Killer Bread; it is a heavy bread and extremely nutrient dense. It may at first seem complicated, but its so delicious, your family will eat it up like crazy. 

If you're a fan of Kashi granola bars, then you'll love this simple, easy to follow recipe by blogger Kerry K Taylor of Squawkfox. Made with whole grains, dried fruit, and raw nuts, you won't find a healthier, more nutrient dense snack!