“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…
Here at Kombucha Kamp, we are not only passionate about homebrewing but also very supportive of the Kombucha beverage industry. Kombucha as a beverage category is growing dramatically year after year and is quickly evolving. KKamp works closely with big and small manufacturers from all over the country (and the world – hello Turkey!) to promote Kombucha…
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…
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…
The Kombucha SCOBY culture is a hardy organism and, when cared for correctly, can provide a lifetime of Kombucha through the generations of babies it will produce. Kombucha’s natural abundance is a blessing that has driven Kombucha’s popularity over the centuries and especially the last few decades here in the West. In order to survive…
