Wednesday, April 23, 2014
My husband and I have been experimenting with making the fermented tea-based drink, kombucha. A friend recently offered me a scoby (the mushroom-like culture) because she's a fan of making it. I enthusiastically accepted it, along with her instructions on how to make it. My latest trial was a really tasty batch that my 16-year-old daughter documented through the fermentation process.
My co-worker Avery just wrote about the Urban Farm Fermentory, a local company now selling this drink commercially in Maine. Right now it is considered alcoholic per Maine's guidelines for selling it but kombucha has a very long history for its health benefits (and none of it related to anyone getting drunk on the very small amount of alcohol it can develop as a result of its fermentation process).
My daughter decided to learn more about the science of kombucha and being a photography enthusiast, opted to document her daily observations of the fermentation process with her camera.
It was fascinating.
The scoby floats around in the tea (I brewed black tea before adding the scoby) for a few days while the fermentation process first gets started.
You aren't supposed to have the jar in direct sunlight, which we did not. But my daughter did put it in front of a window for better lighting for her brief photo sessions.
Wendy Almeida has been writing about enjoying the outdoors with kids in her monthly Kid Tracks Outdoors column for the Maine Sunday Telegram for 10 years. Her kids have grown up exploring the trails of Maine on foot, skis and bikes as well as through the geocache and EarthCache games. The family has found treasures of all sorts while out on the trail and the journey continues to be as much fun now that the kids are teenagers as it was when they were preschoolers.
On Twitter and Instagram at @wea1021.