It’s kombucha that is making the rounds go here. It’s like a popular student that everyone wants to make friends with. To be honest though, not everybody is willing to monitor a SCOBY. This jellyfish like glob of slime can be unsettling to some. You need not be afraid. If you’re not a fan of the SCOBY drama there are other options to satisfy your fizzy needs.
Let’s first talk about water Kefir. Consider kombucha but without all the aliens. The tiny crystals of water kefir have an equal amount of magic. They can be placed in sugar water and allowed to work for several days. It’s a probiotic-rich tart beverage.
Jun tea, has anyone ever heard? Consider it the sophisticated cousins of kombucha. Jun uses black tea, honey, and green tea as opposed to the more traditional black with sugar. This lighter option ferments more rapidly for individuals who find Kombucha too strong. By mixing all the ingredients together and letting it ferment, you won’t have to worry about strange blobs.
If you’re looking for something a little simpler, ginger ale might be a good choice. You can make it at home easily. It is spicy and refreshing. The only ingredients you’ll need are fresh ginger root, water, sugar, lemon and juice. If you don’t like to wait around for it naturally fermenting, you can also add a little yeast.
For those who do not want to spend time in the kitchen, there are plenty of commercial alternatives available. Businesses are jumping on the probiotic bandwagon with abandon! You can find fermented apple vinegar or herbal teas in beverages that you buy at the local health store.
Also, have any of you ever tried making switchel from apple cider? This beverage was very popular in the days before sodas. Apple cider vinegar can be used to make a drink that is energizing, powerful, and potent. You can add water, ginger root, honey, or maple sugar of your choosing.
What if your mood is more adventurous? Try wild fermentation! This technique causes fermentation using bacteria naturally present in fruits and vegetables. For a simple example, pineapple tepache can be made by fermenting peels of pineapple and brown sugar with water for several days until it becomes bubbly.
Beet kvass is a great alternative. This bright crimson fermented beverage is not just attractive but also rich in nutrients! Slice some beets skin-on, add a brine (saltwater) and let it sit for about a week until bubbles start to form. Drain and store the liquid in bottles.
Rejuvelac is a good substitute. It is made of sprouted grain such as quinoa. The grains then drain into bottles where the fermentation continues, producing a tonic containing probiotics and enzymes.
There are a lot of alternatives to the scoby-maintenance methods used to make kombucha. Sometimes, this discourages people from trying to make their own version until they realize there are easier ways that can produce the same delicious results.
It is time to let go of your fears about slimy blobs, and instead embrace the many tasty options in fermented beverage that await your exploration and experimentation. You will surely be surprised and delighted with your senses of taste as you combine healthy living and travel.