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…
“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 missed yesterday’s post on why growing your own SCOBY from a bottle of Kombucha is not a recommended practice anymore, please click here. I love what Kombucha does for my daily life, as a living food, a message to spread and a path to empowerment. One of the critical tenets we hold here at Kombucha…
What goes around comes around. In this edition of Kombucha News, Kombucha Kamp gets lots of internet love and asks you to pay it forward and engage in your own community. ******** Inspired by Buchi’s Fire Sorbet made by Hop Ice Cream Cafe in Asheville NC, I have been on a quest to make my own…
