I began to drink kombucha a long time ago, when I read about its possible benefits for digestion. Back then there weren’t as many choices of brands and flavours as there are now, and the only place I could buy it was from a few health shops. So, when I began drinking kombucha on a daily basis, my habit became a bit too expensive to keep, and I decided to try and make it myself. It was surprisingly easy, and saved me heaps of money.
Why don’t I start by explaining what bone broth even is and then I’ll explain what’s so good about it? Bone broth is made by cooking some bones (chicken, fish, lamb, beef, etc.) in a pot of water, over a low heat, for a long period of time, depending on what type of bones you use. The idea is that the gelatin, vitamins and minerals will be leeched out of the bones and into the water while it’s being cooked.