I must say that Christy's scooby did the trick! I took the two scoobies out and left my kefir to "mellow" another week and it make another scooby! Yippee! I've got three in a jar now! I can't drink my kombucha straight. I add it to a glass of water. Can't take the burn!
It's easy to see why kombucha captured your attention with its trendy, savory, and sweet tones. But it's important not to be blinded by what is seen on the surface of things. You're right that it is made from fermented tea (usually black) sugar and a culture called "the mother". The fermentation process extends the tea sugars into such long chains they become in-bioactive so they can't feed candida or produce unhealthy digestive acids like alcohol or lactic acid. This may have some benefits for those wanting to avoid grains or restricting their gluten intake, but for cancer patients choosing foods selectively based on anti-nutrients and their ability to reduce tumor size there are way less healthy choices than fruits