Brewing kombucha went well this week, I bottled another 7 bottles with apple, pomegranate, and lemon juice. I was able to drink the kombucha I bottled last week with ginger, apple, and lemon in black tea kombucha- it was my favorite flavor I have made so far. I have bottled 32 bottles of kombucha so far, with store prices of 3-5 dollars per bottle I have saved somewhere between 96 and 160 dollars so far home-brewing kombucha instead of drinking store-bought. This does not include the money spent buying tea and equipment so what I have saved will be lower including that. I am still excited to be seeing improvement in my occupation and being able to save money.
I never had gastrointestinal issues until a few years ago. After traveling internationally, especially to Guatemala, Peru, and Thailand, I experienced multiple infections and sicknesses that required taking antibiotics. With a combination of the antibiotics killing my healthy microbiome as well as the introduction of new and different bacteria from traveling I began to have stomach problems. I took probiotics but decided I wanted to supplement my diet rather than taking pills. This all lead me to drinking kombucha, I started out not liking the flavor of kombucha but kept drinking it in hopes it could help my stomach. Somehow the flavor of kombucha grew on me and I started drinking it every day. I always wanted to brew my own kombucha, but I was intimidated by the fermentation process and didn’t want to devote the time to learn something new. When I started the occupational therapy program and was assigned with starting a new occupation it seemed like the perfect choice. I really enjoy drinking kombucha and I have found that home-brewed kombucha is even better than store-bought- especially since I can make any flavors I want.
Maddie,
ReplyDeleteThe kombucha you brewed up this week sounds delicious! How far you've come and how much you've saved is impressive! There is something about saving money through resourcing and your own capabilities that creates a sense of self-sufficiency. If you are still brewing kombucha come summer I would love to try it when we come to Pocatello! I love your connection with kombucha through your personal story. I think I would be killed by bad gut bacteria if I ever traveled to another country. I drink kombucha as well and have my own personal story surrounding my choice to consume it. I actually took a course on the microbiome. Our professor introduced us to kombucha. I also have pretty severe gut issues myself and try to treat it with the good good when I can. As you've said, it is an acquired taste and every person I have tried to introduce to it initially says they do not like it. I have told so many people they have to find the taste of the kombucha that they like the most (floral, herbal, sour, etc.) and find a flavor they like. Once they find a few flavors they like, I tell them to keep drinking those before they move on to another flavor or taste. I think this helps build tolerance to the rather "icky" taste they experience. How do you think your personal story will develop as you continue on your with your kombucha journey and do you think that advocacy of the benefits will become a part of you story?
Brandy
Brandy, I liked reading about your personal story with kombucha and the microbiome course you took sounds really neat. I think you have great advice for people trying kombucha for the first time, I definitely wish someone had given me the same advice you stated. I think advocacy of the benefits of kombucha has already become a part of my story, I think this will continue to grow as I continue brewing and drinking kombucha. I would love to share some when you visit Pocatello!
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