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

Kombucha Glossary

Check out Kombucha Glossary and let us know what other terms we should add! 🙂

Kombucha Glossary Definitions of Terms

Baby
Batch
Batch Brew
Burping
Continuous Brew (CB)
Decant/Harvest
Fruit Flies aka Vinegar Flies
Kombucha Tea (KT)
Kombucha Vinegar (KV)
Mold
Mother
Mushroom
Ooglies
pH
Primary fermentation (1F)
Probiotics
SCOBY
SCOBY Hotel
Secondary fermentation (2F)
Starter liquid
Vinegar eels
Yeast strands

Baby
The new pellicle that grows across the top of the fermentation vessel

Batch
One vessel’s-worth of Kombucha

Batch Brew
Method of brewing Kombucha wherein the entire contents of a vessel is harvested

Burping
The act of opening the cap of a bottle slightly to release a small amount of built up carbonation in order to prevent the bottle from exploding or foaming over. Over burping can result in no carbonation. Here is an article that describes it in more detail –> https://www.kombuchakamp.com/bottling-kombucha-tea-jun-water-kefir-and-milk-kefir-without-explosions-geysers-or-blowouts 

Continuous Brew (CB)
A method of brewing Kombucha wherein 25-50% of a vessel’s worth is harvested and then more sweet tea is added back into the vessel. The vessel is cleaned once every 3 to 6 months. Read more about Continuous Brew here –> https://www.kombuchakamp.com/what-is-kombucha/continuous-brewing

Decant/Harvest
Decanting or harvesting is the process of removing the Kombucha from the vessel after Primary Fermentation is complete. You may either bottle unflavored or do a 2F using any flavorings you like depending on your personal preference.

Fruit Flies aka Vinegar Flies
Drosophelia melanogaster are the tiny flies that carry acetobacter and other organisms that turn wine or fruit into vinegar. They also love Kombucha and will start to gather near your brew. Here’s how to make traps and send them to a heavenly demise –> https://www.kombuchakamp.com/fruit-fly-trap-video-quick-tip

Kombucha Tea (KT)
The drink created by the Kombucha fermentation process. Fermented tea.

Kombucha Vinegar (KV)
Kombucha vinegar is the result of an extra long fermentation or a purposeful souring of Kombucha to create a higher acetic acid content. May be used in place of vinegar for salad dressings, marinades, hair tonic, facial toner, and more. See this post for more ideas on how to use KV –> https://www.kombuchakamp.com/top-5-uses-for-kombucha-vinegar

Mold
Any foodborne contaminant that may colonize a Kombucha brew. Similar to other foodborne molds in appearance. Any Kombucha brew that has mold is considered unsafe to consume. It is advised to dump everything and start over with a fresh batch. See Mold images & learn how to prevent it here → https://www.kombuchakamp.com/kombucha-mold-information-and-pictures

Mother
The SCOBY that is used to propagate a new batch of Kombucha. A “baby” quickly becomes a “mother” if it is moved forward to propagate a new brew.

Mushroom
A “term of convenience” based on the appearance of the SCOBY, which can resemble a mushroom cap. There are no mushrooms in Kombucha → https://www.kombuchakamp.com/kombucha-is-not-a-mushroom-people

Ooglies
The scientific term, ehem, rather the layman’s term for the strands of cultures that appear in the brew after fermentation. The Kombucha continues to ferment even in the bottle which can lead to the formation of new SCOBY growth. It often looks like a clear jelly or glob floating in the liquid. Also referred to as “snot globs” – knock em back like an oyster shooter for extra organisms or strain at the time of consumption.

pH
A measurement of potential hydrogen atoms present in a liquid. For Kombucha, our product is acidic and ranges from 2.1-3.8 with 2.5-3.5 being the range at which most people prefer taste wise. But just measuring pH isn’t enough to determine if the brew is ready to drink → https://www.kombuchakamp.com/ph-kombucha-alkaline-acid-balance

Primary fermentation (1F)
This is the first stage of fermentation with tea, sugar and SCOBY. We always recommend following the recipe the first time around to ensure that the culture is reproducing properly. Once you have extra cultures in your SCOBY Hotel, then you are free to experiment with different teas, sugars and substrates in primary.
https://www.kombuchakamp.com/tea-and-kombucha-what-to-use-and-what-to-avoid
https://www.kombuchakamp.com/exotic-teas-kombucha
https://www.kombuchakamp.com/faqs/what-types-of-sugar-must-be-avoided-when-brewing-kombucha
https://www.kombuchakamp.com/kombucha-recipe

Probiotics
According to the World Health Organization, probiotics are strains of living organisms that “confer a benefit to the host.” All fermented foods are probiotic as they contain live organisms and nutrition in a living form. Some would prefer to narrow the definition to only include strains that can withstand the acidity of the stomach acid but most of those types are manufactured in labs. We hope that continued research will demonstrate that food in living form provides a greater impact than patented pills.

SCOBY
Acronym developed in the 1990’s to distinguish the Kombucha culture from the Kombucha drink. Stands for Symbiotic Culture of Bacteria and Yeast. Some use colony or community instead of culture.

SCOBY Hotel
Invented by Kombucha Kamp, a SCOBY Hotel is simply a jar with extra Kombucha cultures hanging out in Kombucha. The cultures must remain immersed in the Kombucha to prevent mold and remain viable for future use.
https://www.kombuchakamp.com/scoby-hotel-video-quick-tip
https://www.kombuchakamp.com/scoby-hotel-maintenance

Secondary fermentation (2F)
After Primary Fermentation (1F), we can either drink the Kombucha as is or add flavorings to enhance the taste and benefit of the brew. Most flavorings are added in secondary to avoid compromising the mother.
https://www.kombuchakamp.com/how-to-flavor-kombucha-mushroom-tea
https://www.kombuchakamp.com/10-easy-recipes-for-flavoring-kombucha
https://www.kombuchakamp.com/kombucha-flavoring-recipe-turmeric-the-queen-of-spices
https://www.kombuchakamp.com/kombucha-flavoring-recipe-elderflowers
https://www.kombuchakamp.com/kombucha-flavoring-recipe-blood-orange

Starter liquid
Starter liquid is simply fermented Kombucha. It typically comes with your mother and at least 1 cup per gallon is suggested to prevent mold. To get starter liquid for your next batch, remove 1-2 cups of Kombucha from your vessel before decanting. A SCOBY Hotel is a great way to make strong starter for future batches.

Vinegar eels
Vinegar eels are a harmless to humans nematode that feast on bacterial cellulose. Often found in traditionally brewed vinegar, they can mellow the flavor as they prevent all of the acetic acid from being formed. Unfortunately, they will destroy your culture and must be eliminated entirely to prevent recontamination.

Yeast strands
The yeast are larger organisms than the bacteria and when they aggregate they form brown strands which may also appear green or black depending on where in the vessel or on the culture they form. Yeast are the “Y” in SCOBY and are vital for the fermentation process. They also provide fizz and are necessary in the bottle to build natural effervescence.

Have a word we should add to the Kombucha Glossary?
Email us your suggestion!


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