I’m always keeping my eyes peeled for mentions of Kombucha around the net and in the media to see what’s next on the horizon. Lately I’ve been seeing more buzz around Kombucha for weight loss and athletes using Kombucha as a recovery beverage after workouts. Followers of this blog may remember that we featured some…
Fermentation Expert As you may remember, I had the distinct pleasure of participating on a guest panel with Sandor Katz at the Freestone Fermentation Festival in May. Sandor is a self-proclaimed fermentation fetishist, and considering our similar views on the benefits of bacteria, we had a lot to talk about! Listen Here Fermentation Fetishist Sandor…
Fermentation Fetishist Sandor Katz talks to Hannah Crum, The Kombucha Mamma, of Kombucha Kamp Play Now | Play in PopupFermented beverages have been a staple of the human diet since practically the dawn of (recorded) time (or at least 9000 years ago). Without modern refrigeration techniques, people sought other methods to preserve food and mitigate spoilage. Fermentation is one of the ubiquitous methods of preservation utilized by all cultures.
In this edition of Kombucha Kitchen, we make a raw, living, organic Japanese comfort food, Butternut Squash Rawmen noodles “cooked” in Kombucha Broth!
Kombucha, an ancient Asian health elixir, has enjoyed a resurgence in popularity in recent decades. Its unique flavor and benefits have propelled it to the forefront of trendy tonics, but Kombucha remains a mystery to many. I have been making and drinking Kombucha for over 5 years, and have taught hundreds of people the joy of brewing right in their own homes. Based on the available research and my own experience, let’s dispel some misunderstandings about Kombucha.
