Several weeks ago, my friend handed me a large tupperware container filled halfway with a strongly vinager-scented liquid and a floating jellyfish-like culture. It was my first kombucha mother or SCOBY, an acronym for Symbiotic Colony of Bacteria and Yeast. Sounds tasty, right?

This particular SCOBY was one that I had tasted the product of before. During a holiday party, my friend handed a glass of the freshly harvested kombucha to me. I took a whiff of it, and, trying to keep a neutral face, said that I would happily share it with my boyfriend. He took a whiff of it, and poured it into the large mug of hot tea he was holding, hoping to make it palatable. Unfortunately, it mostly just increased the quantity that we had to drink and compliment.

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