Experimenting with Kombucha in a Kombu‑cha household

This week’s Fun Friday topic comes from my kitchen rather than a conference room and involves a bubbling jar that has caused more than one raised eyebrow in my very Japan-focused world.

Yes, I’ve started making kombucha. And no, I do not mean kombu-cha, the comforting Japanese seaweed tea many of us know and love. That distinction has become surprisingly important.

Like many people, I was first introduced to kombucha as something you buy, not something you raise. It shows up in health food stores looking suspiciously like soda, tastes somewhere between vinegar and fruit juice, and promises all kinds of gut-related miracles. At some point, possibly after one too many conversations about fermentation traditions in Japan, I thought it might be interesting to try making it myself.

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