I make kombucha but I still pronounce it incorrectly.
“Kom-Boo-ka” I say. Kombucha enthusiasts are quick to say, “Ohhh, that’s great. We love “kom-boosh-a.”
Since it hit the mass market, we’ve enjoyed drinking kombucha but felt too intimidated to make it. This all changed when my cousin offered to send me a scoby.
“Sure!” I replied, thinking that if I actually had a real life scoby, I would get over my fear of kombucha-making out of obligation.
This was true.
Every once in a while my friend Beth publishes a “What’s On My Camera Roll” post. I get a kick out of the photos she shares along with their corresponding stories.
Now that we carry phones equipped with high quality cameras at all times, it’s effortless to snap a photo of whatever is amusing us at the moment. Here’s a glimpse into my past couple of weeks:
At any moment I expected the bartender to tell Jake, “I’m sorry sir, but we have to cut you off.
“Can you get cut off at a kombucha bar?” I wondered, as he ordered another glass.
Jake’s best described as a beverage enthusiast. He loves all kinds of beverage, from coffee to tea to kombucha to beer. His favorite non-alcoholic drink is definitely kombucha, something I haven’t learned how to make yet. As long as we were at a fermentation bar, he wanted to try everything.