I brew beer, but my wife makes Kombucha and Kefir. Its much easier than beer, however I wouldn't recommend mixing equipment. In a nutshell, this is how its done.
- Boil 3 quarts of water. Remove from heat.
- Add 4 caffinated teabags and brew for about 5 minutes.
- Add 1 cup of sugar, stir until disolved.
- Let your tea cool to room temperature.
- Pour into glass brewing container and cover with a towel so it can breath.
- Add your 'scoby' (baby Kombucha) and half cup of tea from a previous batch.
- Let it brew for at least 7-10 days. The longer it brews the more it will taste like vinegar.
- At this point you can drink it. Make sure to save a half cup for your next batch.
As you can see it is similar to brewing beer, but much quicker. She doesn't seem to be as worried about cleanliness either. It does produce some alcohol, so your tea can get a bit carbonated depending on how you store it. You notice this more if you store your tea in an airtight container. I bought her some Grolsch style bottles with the rubber stoppers from my LHBS. You can also brew your tea with berries or ginger. Scobies (starter mushrooms) can be had off the internet or craigslist for a couple bucks.
This is obviously just the basics, and there are plenty of good resources on the internet about how to do it. I personally don't care for it, but I do enjoy the Kefir she makes.