My experiment this week was to use the mother (aka mushroom or scoby) from my pear vinegar I have curing to make kombucha. Kombucha is supposed to be a super healthy Russian fermented tea. I don’t know what kombucha usually tastes like, so my comparison there is mute. But, I can say it tastes like a weak fruit soda pop with a hint of tea and is delicious. I only let it ferment about 5 days, until the new baby was forming across the top, but YUM! I didn’t feel like spending money for a kombucha mother when I don’t even know if I would like it.