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 Safety Tips

Want to brew Kombucha Mushroom Tea at home?  Heard that it could be dangerous and you should only leave it to the pros? Get the facts!

Kombucha is a wonderful health tonic that is easy to safely brew at home. It has been brewed for over 2000 years all over the world! Clearly it isn’t as difficult as they claim, but it is important to learn what the proper steps are for safely brewing at home.

Brewing Kombucha Safely



DO – Sanitize the kitchen.

DON’T – Use chlorine.  It kills bacteria
& we the bacteria in our SCOBYs!

DO – Wash your hands with
filtered water or vinegar.

DON’T – Use soap. See above.

DO – Select glass for your
brewing vessel

DON’T – Select plastic, crystal or
ceramic for your brewing vessel.

DO – Brew with filtered water.

DON’T – Brew with tap water.

DO – Brew with organic, fair
trade sugar
& tea.

DON’T – Brew with stevia, raw honey
or herbal teas.

DO – Cover with a cloth cover or
offee filter w/rubber band.

DON’T – Cover w/cheesecloth.
The weave is too loose and will allow in
wild bacteria/yeast or fruit flies.

DO – Select a warm location w/good airflow
(e.g. on top of the fridge or on a countertop)

DON’T – Store in direct sunlight, in a
closed cupboard or in a cool location.

DO – Give the culture time
to ferment and develop.

DON’T – Disturb the vessel.
Too much movement will prevent
the culture from forming properly.

DO – Pull new starter liquid
from the TOP of the KT.

DON’T – Pull new starter liquid
from the bottom of the batch.

DO – Make a SCOBY Hotel.

DON’T – Store all of your SCOBYs
in your brewing vessel.

DO – Throw away any batch
that gets mold

DON’T – Try to salvage
a moldy batch of Kombucha.

Learn more about the Kombucha benefits that regular drinkers report, history & how-tos by signing up for the Free Mini E-Book – Secrets of Kombucha Mushroom Tea.

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