Brewing Kombucha at home is a fun and easy process. Like most hobbies, the more you brew, the greater your skillset. However, to the newbie, the Kombucha brewing process can be fraught with uncertainty, mostly due to lack of information. Oftentimes the mere sight of the culture alone is enough to inspire shudders of revulsion…
Growing up in Chicago, we were all Irish on St. Patrick’s Day. While in Ireland it began as a religious holiday, in the U.S. there’s a whimsy to St. Patty’s that is unmatched throughout the year and it was originally established as a guilt-free feasting (and drinking) binge day during Lent. Of course, plenty of…
“Kombucha Tastes Like Vinegar!” Have you heard this one before? While many first time drinkers say that Kombucha has a distinct vinegar-like flavor, the taste buds of long-time drinkers are often recalibrated to barely register the tartness of properly fermented Kombucha. However, if allowed to ferment aerobically for a long time (at least 30-60 days or more…
黑水龍年 Hei Shui Long Nian Black Water Dragon Year The Chinese New year has arrived! The year of the Black Water Dragon couldn’t have had a more auspicious start here in sunny SoCal. Rain in the desert is always a blessing and it poured down buckets. Having majored in Chinese and lived abroad in Taiwan,…
If you let Kombucha ferment for a longer time, or maybe if you’ve got a busy Continuous Brew set up, you’ve seen plenty of dark brown, maybe gloppy strings of yeast collecting near the bottom of your brew. While an overabundance in our maturing Kombucha can be a bad thing, there is another use for…
