This first recipe that I'm going to share is the one that most people that are not used to the slightly sour taste of the Kombucha are drawn to.
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| Being photographed in studio for a local publication. |
My "day job" is as an artist. I have work in many galleries, and a studio, but I also do several outdoor art shows. I continue to do them mainly because of the amazing group of artists that I have grown to know over many years. They are like an extended family of nomadic gypsies. Every show at set up, you can hear squeals, "Miss you's" and "love you's" and lots and lots of hugs. They are simply some of the best people I've ever met and I consider us so lucky that our children get to experience this environment.
Many of us bring food and/or drinks to share with our fellow artists. I think that many of them have gotten used to my bringing strange flavor combinations or something unexpected. They know that I'm always experimenting in the kitchen the same as I experiment in my studio. Most of them are always up for my balsamic strawberry or mango sriracha ice cream, green smoothies, and local donuts.
But this past year, when I brought Kombucha, many of them were hesitant.
They were hesitant because:
a. They are old hippies and had made kombucha when they were younger and did not do the second fermentation and simply got completely burned out on the sour taste of the, once fermented, straight up tea.
b. They had only tried the store-bought version.
- or -
c. They knew just enough about it to hear or see what's behind the curtain and could not get past that. So this was the first time I had to actually convince people to try what I brought. Every one of them loved this flavor combination. More than 30 people tried Kombucha for the first time last March at an art show and every one of them liked this flavor combination! Even the ones that had previously had bad experiences with homemade kombucha were completely surprised at how the second ferment made the flavor and the mouth feel so totally different.
So if you've tried Kombucha before and were not impressed, this may be for you! If you already like Kombucha, then this might still be for you - to add variety into your daily drink.
But this past year, when I brought Kombucha, many of them were hesitant.
They were hesitant because:
a. They are old hippies and had made kombucha when they were younger and did not do the second fermentation and simply got completely burned out on the sour taste of the, once fermented, straight up tea.
b. They had only tried the store-bought version.
- or -
c. They knew just enough about it to hear or see what's behind the curtain and could not get past that. So this was the first time I had to actually convince people to try what I brought. Every one of them loved this flavor combination. More than 30 people tried Kombucha for the first time last March at an art show and every one of them liked this flavor combination! Even the ones that had previously had bad experiences with homemade kombucha were completely surprised at how the second ferment made the flavor and the mouth feel so totally different.
So if you've tried Kombucha before and were not impressed, this may be for you! If you already like Kombucha, then this might still be for you - to add variety into your daily drink.
Now let's talk recipes...
