Today's yogini chef meeting covered fermented foods: two versions of kombucha tea, a healthful probiotic beverage; sauerkraut, and tempeh (cultured soybean.) I contributed tempeh reuben sandwiches, which are easy to make and a great way to cook with tempeh.
This is a mother culture, mushroom, or "scoobie", which cultures the kombucha tea. Think of it the same as you would sourdough starter or yogurt culture. These are widely available for free on the Internet (look up free kombucha exchange), or I'll give you one. We exchanged some at the meeting and learned how to home brew our own - it is delicious - we had a ginger-lemongrass version. You can buy commercially made kombucha at any health food store - GTs brand is the best - it's like fizzy, tangy juice, and really good for your intestinal flora.
Yeah for bacteria!
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