The thing that spurred my intimidated little self to give this a real try was a class I saw advertised at the Brooklyn Kitchen in Williamsburg: an "All About Kombucha" class taught by Brooklyn's own Kombuchaman, Eric Childs, who's starting his own kombucha company (called, not unexpectedly, Kombucha Brooklyn). The 1.5 hour class promised to teach me the history of the beverage, its health benefits, and — most importantly — give me everything I'd need to start brewing at home. Sounded perfect. And it was exactly what I'd hoped. Eric Childs was exuberant about drinking and making kombucha, and he freely shared his tips, tricks, and recipes. I left that evening with my little starter jar (containing my 3-inch-in-diameter scoby disc), my Kombucha 101 packet, and a large 5-liter jar. (Maybe a bit ambitious, but I was determined.)
Our Kombucha starter jar; Eric Childs, founder of Kombucha Brooklyn, and our teacher
A picture of one of Eric's healthy scobys
Related: Have You Ever Brewed Kombucha Tea?