For the past week, whenever I've walked into our living room, I've smelled something rancid.
Was it rotting fruit? Nope. Everything looked fresh.
Was it the fridge or the garbage? All clear.
Did something die in the other room and I haven't found it, amongst some old bills and papers? Doubt it.
But then, all of a sudden, it dawned on me.
My Kombucha.
The smell was coming from the fermentation of Kombucha, a centuries-old fermented tea that some people drink for its purported medicinal benefits.
A few weeks ago I took a local class that showed me how to nurture what my instructor called the Kombucha "mother" -- basically its starter -- by concocting a warm environment of bacteria and yeast using black tea. After the class, I brought home a beautiful mother in a jar, and brewed some tea to make my own Kombucha. I placed the mixture in a warm window and simply forgot.
Until today.
My Kombucha has another week or so of fermentation, and, for now, the smell is a little off-putting. Until it's ready, I just might have to open a window.
I'll let you know if it's worth the stink.


