I'm going to start brewing my own kombucha (live "mushroomy" culture of bacteria and yeast, used to make a tangy tea drink), and I posted on the home cooking board for advice to supplement what friends and web research have told me.
To my horror, the few 'hounds who replied seem to unanimously find kombucha vile! I've had commercial kombucha before and thought it was a little on the sour side but quite refreshing. Not as mellow as tea, not as sour as straight cider vinegar.
Does anyone else like kombucha, commercial or homemade?