I started hearing about the health benefits of eating fermented foods a couple of years ago. Foods like sauerkraut, if made in a way that keeps the enzymes alive, can help with digestion. Since so many of us have digestive problems from time to time (or more often) anything that is fermented that can be incorporated into a healthy diet can help improve that system.
As part of my research I heard about kombucha but it was not until our trip out to Oregon in July to locate housing for our move that I got to taste some. My son Dan lives in Eugene and took us to a teahouse. Like a coffeehouse, it is a place to hang out with free wifi. They offered a lot of blends that you could sniff before they brew you a cup. I noticed they had several flavors of kombucha so I figured it was a good time to try. I explained I was a newbie and he recommended one that had gone through a second fermentation with some fruit juice. It was great and I wanted more.
I could not find it in Huntington before we moved and started seeing commercially bottled kombucha here in Oregon so picked up a bottle, and then another one of a different blend, and then a third one. But they were never as good as I remembered the fresh kombucha had been in the summer.
I mentioned my desire to learn how to make kombucha to my new friend Jana and she recently gave me a kit someone had given her that she did not need, as she already knows how to prepare it. Whoever gave her the kit had done a fantastic job providing all the necessary ingredients as well as a jar. Lisa and I followed the instructions and today was the 6th day and we tasted it.