Probiotics! I started buying kombucha many moons ago while browsing the aisles of Whole Foods Square One when it first opened. With an array of supposed health benefits such as improved digestion and absorption of nutrients, strengthening immunity, to name a few, I was curious enough to try it and soon developed a taste for it. It was sweet, but not too sweet, and naturally fizzy – a healthy alternative to some of the sugary drinks that I crave now and then. Unfortunately, it always seemed too expensive to drink regularly, especially since kombucha is just basically sugar-sweetened tea, fermented with bacteria and yeasts. Megan and I used to make it, but not consistently. Now, with a new shared goal of trying to make everything ourselves, we have started brewing new batches every 8-12 days.