What people say

Kelsey of Brentwood, CA

...on Water Kefir Grains

“Love that these come fresh and not dried, so I can make kefir right away!”

Jen J. of Fergus Falls, MN

... on the USA Made Stoneware Complete Package

“I love this brewer! It is a beautiful addition to our kitchen, and it makes continuous brewing a snap! We are having a fun adventure brewing Kombucha ourselves, the only problem is keeping our little people out of it until it is ready (a problem I am happy to live with).”

Patience C. from Rhode Island

... on the Kickstarter Kombucha Kit from KKamp

“The kit was great… the scobys where very thick and healthy looking. Everything I needed to get brewing (except the vessel)… the support from Kombucha Kamp is fantastic, as is the forums on KomMunity. I was extremely happy with the kit.”

Rita P. from Minnesota

... on The Brew Now Kit

“The service is excellent, the SCOBY and starter tea made the best kombucha, and Hannah’s special tea blend is delicious.”

Edie from Charleston, SC

... on KKamp's Full Sized Kombucha Culture

“I am so happy to have found Kombucha Kamp. My SCOBY arrived super fast, and I love that it was a fresh one and I didn’t have to spend weeks rehydrating it.”

Bert Seager

... on Continuous Brew

“If you are thinking about brewing your own Kombucha – you need look no farther than this web site – and store. I live in Boston MA as far away from Hannah, the Kombucha Mamma, as you can get in the USA – yet I felt her support every step of the way.”

Jane Park

... on Continuous Brew

“I love seeing my CB kit…makes me feel like I am consciously caring for myself, which I am more convinced now than ever before that women need to do more of. My first batch was really simple, mostly due to really simply laid forth instructions.”

Alysia McDonough

... on Continuous Brew

“I love this continuous kombucha brewer. It is beyond awesome. All you have to do is make the tea and add it to the container and decant from the spigot and repeat. I don’t think it can get any easier.Also everyone loves my kombucha better than the store bought kind.”

Julie Akerman

... on Continuous Brew

“When I first started continuous brewing I was very nervous…but after getting the hang of it..I LOVE IT!!! I love that your brew is always ready to either drink right out of the spigot or to flavor for the second brewing process. The crock is beautiful sitting in my kitchen and there is virtually NO MESS!!!”

Sally Fallon

... on Continuous Brew

“I am set up with your continuous brew jug and making Kombucha again after many years. How much easier than the old method! Thanks for paving the way to getting us all making Kombucha in our kitchens again.”

Kelsey of Brentwood, CA
Jen J. of Fergus Falls, MN
Patience C. from Rhode Island
Rita P. from Minnesota
Edie from Charleston, SC
Bert Seager
Jane Park
Alysia McDonough
Julie Akerman
Sally Fallon

as told to me by Zhu Ruyin (支如云) of XinJiang China – Kombucha purveyor

Sea Queen's Treasure
artwork by Jade Bengco

My favorite Kombucha origin story begins thousands of years ago in the Bohai Sea District, not far from Beijing. As the legend goes, there was a family in Bohai that owned a grocery and sundries shop.   A sloppy shop assistant was rinsing out a honey jar but sloshed some of the rinse water into an earthen crock full of wine that stood nearby.

Over the next few days, a strange fragrance both sour and sweet gradually wafted through the shop.  Everyone who smelled its aroma were very curious to discover its source, but try as they might, it could not be located.  Even the shopkeeper was puzzled.  The week wore on and the shopkeeper instructed the shop assistant to sell the wine. When the assistant opened the cover of the wine jar, he cried out in alarm, “The sweet-sour flavor is coming from here.” Everyone immediately rushed over to have a look.

In the earthen crock there was a thick layer of a milky-white, sticky film sealing the mouth of the vessel. Upon smelling that fragrance and witnessing the first kombucha culture, everyone fell into solemn praise of this wonderful curiosity, believing the earthen jar had given birth to a treasure.

It was during the period of summer that is called “The Hottest 30 days of the Year”, and the thirsty assistant couldn’t resist the taking a drink of the clear, sweet-tart nectar in the jar. He grabbed the dipper and in one gulp drank the whole spoonful, wiped his mouth, not even letting a single drop fall as every onlooker greedily salivated. Each person in the store drank half a dipper of the delicious, sweet-tart liquid。 The shop assistant tried to remember what he’d put in the jar – honey, and water and then he’d let it steep.

From that moment on, he used the same technique to make another batch of “sweet-tart vinegar.” The shopkeeper not only made money but drank this original kombucha and ate the culture prepared cold with dressing (涼拌) and thus he became a local celebrity known as the “Long Life Expert.” After he died at the ripe old age of more than 70 years old, his mysterious treasure was shared with the world and made public. From that time on, it has been handed down for all to use.

Perhaps, this is what has been called the origins of the “Sea Treasure”. Still to this day families in the Bohai district use this ancient technique to ferment their own “vinegar” using their white “vinegar moth” (醋蛾子)(meaning SCOBY).