I’ve taken to making my own home brewed Kombucha lately and that alone gives a sense of Little House on the Prairie meets modern day mixologist. It begins with a couple of isolated ingredients that magically create something unique when they come together. I start a new batch by dissolving a cup of organic sugar in 12 cups of cooled black or green tea. If you don’t have a kombucha buddy who’ll share some of their’s then add a cup of good quality purchased kombucha as a starter (think sourdough); cover with a tea towel and wait 2-3 weeks. Free yet slo-mo entertainment ensues as you watch the daily progress unfold. In a few days gas bubbles begin to appear on the surface as the tea and the sugar do their thing. As the probiotic nectar gradually develops, a delicate yet solid film “grows” on its surface. Yes, it becomes a living thing. Eventually, in a matter of 14-21 days, this materializes into a lumpy, quarter inch thick blob of micro organisms atop a beverage that is gut healthy and teeming with probiotics. Whew (or ewww)! Though I make and daily sip this stuff it STILL sounds creepy around the edges even to me.
However I must point out that what forms on the top is the real star here and it has a name. They call it SCOBY for Symbiotic Community of . . . (wait for it) Bacteria & Yeast. Nummy.
Other than imparting unto you a recipe for a trending probiotic beverage, I must say that the process itself just screams of the health giving, yay life giving benefits of community. You know—aka friends. Drinking buddies (Kombucha of course). Co-workers. A neighbor or two. Family. More than one. Opposite of isolated.
Its called Community not Alone-ity because it isn’t done by one. The partnership works and creates something healthy that didn’t exist, COULDN’T exist when it was only a cup of sugar and some loose tea leaves on separate shelves in the cupboard. Online community works too, dear friend. Join one. Create one. Make something healthy and bottle it. This takes more than one.