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KOMBUCHA KAMP
Kombucha Culture Rant!! Okay, how come this thing has so many names?!?! 😉 A Kombucha culture is a living thing (or at least it is home to many living things) that is put into sweet tea to ferment and convert it into Kombucha tea. It might be known as a Kombucha mushroom, Kombucha starter, Kombucha SCOBY, Kombucha Mother or even Kombucha Baby.But these are all the same thing!BUY KOMBUCHA
Come shop at your ultimate Kombucha online store! Buy tea, SCOBY, mushroom, kefir, brewing kits, culture, and even recipes. Call 424-245-5867 to order now. BEST GINGER KOMBUCHA RECIPES I like my kombucha spicy, so I add lots more ginger than most recipes. Chop fresh ginger, including the skin, in the food processor. Then in the blender put 1/4 cup apple juice and 1 TBS chopped ginger per 16 oz bottle and run on high for several seconds to infuse the juice withthe ginger flavor.
FLAVORING KOMBUCHA: 10 EASY RECIPES FOR TASTE & HEALTH Flavoring Kombucha is Flava Flav’s Fave! One of the funnest (yes, I said funnest) things about brewing your own is flavoring Kombucha any way you want!. I am a prolific experimenter; from exotic South American super foods to seasonal fruit to healing herbal blends, I continue to push my creative boundaries for flavoring Kombucha.. However, improving the flavor is not the only reason for HOW LONG TO BREW KOMBUCHA? FERMENTATION TIME For example, a fully mature CB with a gallon of sour Kombucha and plenty of SCOBY may only require 2-3 days to ferment a gallon of sweet tea and be ready to enjoy. At most, a gallon of sweet tea might take 4-5 days to ferment in a mature Continuous Brew set up. Compare thatto
KOMBUCHA CARBONATION TIPS & TRICKS FOR MORE BUBBLES & FIZZ Kombucha Carbonation Tips for a Bubbly Brew (aka Fizzy Booch!) Most people enjoy having at least some bubbles in their Kombucha. A fizzy glass of booch can be fun, adds to the flavor, and offers a “natural soda” type of experience, all of which have helped Kombucha becomeso popular.
HIBISCUS KOMBUCHA RECIPE: USE HIBISCUS IN FIRST & SECOND Hibiscus Kombucha recipes can vary, depending on whether the hibiscus plant is used in the first or second ferment. But either way you want to make it, we have a delicious and easy Hibiscus Kombucha recipe tofit your cravings.
KOMBUCHA SOURDOUGH BREAD & PANCAKES RECIPES 3 cups of Kombucha sourdough starter. 4 cups of flour – wheat, rye, spelt or combination. 1 tbsp sea salt. ½ cup of filtered water. Starter should be room temperature and have been recently fed. Combine starter, salt and water in a large bowl and mix until the salt has dissolved. Slowly mix in the flour. It may be easier to use yourhands.
KOMBUCHA MOLD/NOT MOLD PHOTOS PLUS BREW SAFETY INFOKOMBUCHA MOLD IDENTIFICATIONHERE ARE SOME PHOTOS OF MOLDY KOMBUCHA CULTURES.WHAT DO YOU NOTICE ABOUT THESE PICS? WHAT COLOR IS THE MOLD? WHERE IS THE MOLD LOCATED? WHAT TEXTUR...WHY DOES KOMBUCHA MOLD OCCUR IN THE FIRST PLACE?TO BETTER UNDERSTAND, LET’S REVIEW THE BREWING PROCESS. THE STANDARD RECIPE FOR KOMBUCHA CALLS FOR A 90% NUTRIENT SOLUTION OF SWEET TEA AND 10% MAT...HOW CAN I PREVENT KOMBUCHA MOLD?IF YOU FIND YOU ARE GETTING MOLD REPEATEDLY, YOU ARE IN UNFORTUNATE RARE COMPANY. UNFORTUNATELY THERE IS LIKELY SOMETHING IN THE ENVIRONMENT THAT I... Here are some photos of moldy Kombucha cultures. Kombucha mold may grow if the brew is under-acidified or too cold. Major case of Kombucha Mold – yech! Those blue circles of mold are the problem, while the white circles of SCOBY growth are normal. Powdery tan mold covers much of a new SCOBY – mold is always DRY! WHO IS THE KOMBUCHA MAMMA? Alex Kombucha is the brilliant other half of the Kombucha Kamp dynamic duo. With a background in film, television and video production, Alex has always been a storyteller. A love for writing and journalism helped guide him to documentary, where he has produced intimate movies on dynamic, diverse subjects such as Broadway actors, NBA stars andKOMBUCHA KAMP
Kombucha Culture Rant!! Okay, how come this thing has so many names?!?! 😉 A Kombucha culture is a living thing (or at least it is home to many living things) that is put into sweet tea to ferment and convert it into Kombucha tea. It might be known as a Kombucha mushroom, Kombucha starter, Kombucha SCOBY, Kombucha Mother or even Kombucha Baby.But these are all the same thing! BEST GINGER KOMBUCHA RECIPES I like my kombucha spicy, so I add lots more ginger than most recipes. Chop fresh ginger, including the skin, in the food processor. Then in the blender put 1/4 cup apple juice and 1 TBS chopped ginger per 16 oz bottle and run on high for several seconds to infuse the juice withthe ginger flavor.
BUY KOMBUCHA
Kombucha Store Welcome to the Kombucha Kamp Store! Buy organic Kombucha tea making supplies from the expert's Kombucha store, Kombucha Kamp! Hi, I'm Hannah Crum the Kombucha Mamma and this is our small family business, the #1 Kombucha shop in the world. We're family owned and operated, with more than 100,000 HAPPY HOMEBREW CLIENTS in 75+ countries since 2004. FLAVORING KOMBUCHA: 10 EASY RECIPES FOR TASTE & HEALTH Flavoring Kombucha: Basic How-To Flavorings go into the bottle first. Flavorings are added only AFTER the primary fermentation brewing cycle – this is to protect the mother culture. To ferment the flavor with a culture, use a spare from your SCOBY Hotel.; A little bit goes along way.
HOW LONG TO BREW KOMBUCHA? FERMENTATION TIME For example, a fully mature CB with a gallon of sour Kombucha and plenty of SCOBY may only require 2-3 days to ferment a gallon of sweet tea and be ready to enjoy. At most, a gallon of sweet tea might take 4-5 days to ferment in a mature Continuous Brew set up. Compare thatto
KOMBUCHA CARBONATION TIPS & TRICKS FOR MORE BUBBLES & FIZZ Kombucha Carbonation Tips for a Bubbly Brew (aka Fizzy Booch!) Most people enjoy having at least some bubbles in their Kombucha. A fizzy glass of booch can be fun, adds to the flavor, and offers a “natural soda” type of experience, all of which have helped Kombucha becomeso popular.
KOMBUCHA SOURDOUGH BREAD & PANCAKES RECIPES 3 cups of Kombucha sourdough starter. 4 cups of flour – wheat, rye, spelt or combination. 1 tbsp sea salt. ½ cup of filtered water. Starter should be room temperature and have been recently fed. Combine starter, salt and water in a large bowl and mix until the salt has dissolved. Slowly mix in the flour. It may be easier to use yourhands.
HIBISCUS KOMBUCHA RECIPE: USE HIBISCUS IN FIRST & SECOND Hibiscus Kombucha recipes can vary, depending on whether the hibiscus plant is used in the first or second ferment. But either way you want to make it, we have a delicious and easy Hibiscus Kombucha recipe tofit your cravings.
KOMBUCHA MOLD/NOT MOLD PHOTOS PLUS BREW SAFETY INFOKOMBUCHA MOLD IDENTIFICATIONHERE ARE SOME PHOTOS OF MOLDY KOMBUCHA CULTURES.WHAT DO YOU NOTICE ABOUT THESE PICS? WHAT COLOR IS THE MOLD? WHERE IS THE MOLD LOCATED? WHAT TEXTUR...WHY DOES KOMBUCHA MOLD OCCUR IN THE FIRST PLACE?TO BETTER UNDERSTAND, LET’S REVIEW THE BREWING PROCESS. THE STANDARD RECIPE FOR KOMBUCHA CALLS FOR A 90% NUTRIENT SOLUTION OF SWEET TEA AND 10% MAT...HOW CAN I PREVENT KOMBUCHA MOLD?IF YOU FIND YOU ARE GETTING MOLD REPEATEDLY, YOU ARE IN UNFORTUNATE RARE COMPANY. UNFORTUNATELY THERE IS LIKELY SOMETHING IN THE ENVIRONMENT THAT I... Here are some photos of moldy Kombucha cultures. Kombucha mold may grow if the brew is under-acidified or too cold. Major case of Kombucha Mold – yech! Those blue circles of mold are the problem, while the white circles of SCOBY growth are normal. Powdery tan mold covers much of a new SCOBY – mold is always DRY! WHO IS THE KOMBUCHA MAMMA? Alex Kombucha is the brilliant other half of the Kombucha Kamp dynamic duo. With a background in film, television and video production, Alex has always been a storyteller. A love for writing and journalism helped guide him to documentary, where he has produced intimate movies on dynamic, diverse subjects such as Broadway actors, NBA stars and KOMBUCHA RECIPE: 1 GALLON "SHORTCUT" METHOD To dechlorinate tap water, allow to sit out overnight uncovered or boil for 10 minutes, then cool to needed temp. Small variations in tea or sugar used are not a concern. Increase or decrease the amounts to find the Kombucha recipe you prefer, but never use less than ¾ cup(150g) sugar or 3
HOW TO FLAVOR KOMBUCHA TEA Then you can then add whatever you want to the remaining Kombucha in the vessel. Then either cover with the cloth again or use a hard lid if you have one. Give the brew another 1-3 days in the vessel to extract the flavor and then bottle. After bottling, the brewing vessel will need a cleaning with soap and water to remove any flavoringresidue
KOMBUCHA VINEGAR: HOW TO MAKE IT & TOP 5 USES Kombucha Mamma Sez: “Kombucha Vinegar Hair Tonic makes a wonderfully unique gift for eco-minded friends and family. Fill a pretty recycled bottle, wrap with a special label and bow for a personalized, DIY giftsure to impress.”
KOMBUCHA JAR & KOMBUCHA CONTAINER WITH SPIGOT Selecting a safe Kombucha Jar or Kombucha Brewing Container is so important! Your ideal Brewing Vessel may be a single Glass Kombucha Jar, multiple Kombucha Jars, or even a large Kombucha Container with Spigot for Continuous Brew. Choosing the wrong vessel or spigot can be dangerous, so use this Detailed Guide! KOMBUCHA BREWING SUPPLIES & KOMBUCHA BREWING EQUIPMENT We carry only the highest quality Kombucha brewing supplies and equipment. Shop our inventory of continuous brew supplies. Call 424-245-5867 to order now! KOMBUCHA SIDE EFFECTS: THE HEALING CRISIS It is very common to wonder about Kombucha Tea side effects, especially because our diets often lack fermented foods or probiotics.Introducing probiotics, new types of nutrition and cleansing is sure to bring benefits and side effects. The good news is, those who drink Kombucha say that Kombucha adverse effects (which only a small percentage of them experienced) are temporary while the CLOTH COVER OR LID? HOW TO CHOOSE FOR KOMBUCHA, JUN, KEFIR That new layer begins to limit airflow to the liquid below, gradually transforming the aerobic ferment to an anaerobic one. This is the natural progression that produces the unique sweet and sour flavor profiles of Kombucha and JUN. In order to allow for the air to flow, a breathable cloth cover is required for Kombucha and JUN. KEFIR GRAINS & KEFIR SUPPLIES Kefir Grains. We are your one-stop shop for Kefir supplies! Whether you prefer Milk Kefir or Water Kefir, we provide the freshest Kefir grains that will help you get brewing homemade Kefir in no time! YOUNG NORMAL KOMBUCHA SCOBY AND YEAST GROWTH The mother SCOBY can be seen under the new SCOBY formation in a circle to the bottom right of the brew, the new layer covering the entire surface. A darker section of yeast has collected under the new SCOBY growth towards the middle, but no Kombucha mold. FERMENTATION COVERS & FERMENTATION SUPPLIES Our Kombucha fermentation covers can help protect your 'booch from pesky flies and looks great too! Shop our incredible selection of Kombucha fermentation supplies!KOMBUCHA KAMP
Kombucha Culture Rant!! Okay, how come this thing has so many names?!?! 😉 A Kombucha culture is a living thing (or at least it is home to many living things) that is put into sweet tea to ferment and convert it into Kombucha tea. It might be known as a Kombucha mushroom, Kombucha starter, Kombucha SCOBY, Kombucha Mother or even Kombucha Baby.But these are all the same thing!BUY KOMBUCHA
Come shop at your ultimate Kombucha online store! Buy tea, SCOBY, mushroom, kefir, brewing kits, culture, and even recipes. Call 424-245-5867 to order now. BEST GINGER KOMBUCHA RECIPES I like my kombucha spicy, so I add lots more ginger than most recipes. Chop fresh ginger, including the skin, in the food processor. Then in the blender put 1/4 cup apple juice and 1 TBS chopped ginger per 16 oz bottle and run on high for several seconds to infuse the juice withthe ginger flavor.
FLAVORING KOMBUCHA: 10 EASY RECIPES FOR TASTE & HEALTH Flavoring Kombucha is Flava Flav’s Fave! One of the funnest (yes, I said funnest) things about brewing your own is flavoring Kombucha any way you want!. I am a prolific experimenter; from exotic South American super foods to seasonal fruit to healing herbal blends, I continue to push my creative boundaries for flavoring Kombucha.. However, improving the flavor is not the only reason for KOMBUCHA CARBONATION TIPS & TRICKS FOR MORE BUBBLES & FIZZ Kombucha Carbonation Tips for a Bubbly Brew (aka Fizzy Booch!) Most people enjoy having at least some bubbles in their Kombucha. A fizzy glass of booch can be fun, adds to the flavor, and offers a “natural soda” type of experience, all of which have helped Kombucha becomeso popular.
HOW LONG TO BREW KOMBUCHA? FERMENTATION TIME For example, a fully mature CB with a gallon of sour Kombucha and plenty of SCOBY may only require 2-3 days to ferment a gallon of sweet tea and be ready to enjoy. At most, a gallon of sweet tea might take 4-5 days to ferment in a mature Continuous Brew set up. Compare thatto
KOMBUCHA SOURDOUGH BREAD & PANCAKES RECIPES 3 cups of Kombucha sourdough starter. 4 cups of flour – wheat, rye, spelt or combination. 1 tbsp sea salt. ½ cup of filtered water. Starter should be room temperature and have been recently fed. Combine starter, salt and water in a large bowl and mix until the salt has dissolved. Slowly mix in the flour. It may be easier to use yourhands.
KOMBUCHA MOLD/NOT MOLD PHOTOS PLUS BREW SAFETY INFOKOMBUCHA MOLD IDENTIFICATIONHERE ARE SOME PHOTOS OF MOLDY KOMBUCHA CULTURES.WHAT DO YOU NOTICE ABOUT THESE PICS? WHAT COLOR IS THE MOLD? WHERE IS THE MOLD LOCATED? WHAT TEXTUR...WHY DOES KOMBUCHA MOLD OCCUR IN THE FIRST PLACE?TO BETTER UNDERSTAND, LET’S REVIEW THE BREWING PROCESS. THE STANDARD RECIPE FOR KOMBUCHA CALLS FOR A 90% NUTRIENT SOLUTION OF SWEET TEA AND 10% MAT...HOW CAN I PREVENT KOMBUCHA MOLD?IF YOU FIND YOU ARE GETTING MOLD REPEATEDLY, YOU ARE IN UNFORTUNATE RARE COMPANY. UNFORTUNATELY THERE IS LIKELY SOMETHING IN THE ENVIRONMENT THAT I... Here are some photos of moldy Kombucha cultures. Kombucha mold may grow if the brew is under-acidified or too cold. Major case of Kombucha Mold – yech! Those blue circles of mold are the problem, while the white circles of SCOBY growth are normal. Powdery tan mold covers much of a new SCOBY – mold is always DRY! HIBISCUS KOMBUCHA RECIPE: USE HIBISCUS IN FIRST & SECOND Hibiscus Kombucha recipes can vary, depending on whether the hibiscus plant is used in the first or second ferment. But either way you want to make it, we have a delicious and easy Hibiscus Kombucha recipe tofit your cravings.
WHO IS THE KOMBUCHA MAMMA? Alex Kombucha is the brilliant other half of the Kombucha Kamp dynamic duo. With a background in film, television and video production, Alex has always been a storyteller. A love for writing and journalism helped guide him to documentary, where he has produced intimate movies on dynamic, diverse subjects such as Broadway actors, NBA stars andKOMBUCHA KAMP
Kombucha Culture Rant!! Okay, how come this thing has so many names?!?! 😉 A Kombucha culture is a living thing (or at least it is home to many living things) that is put into sweet tea to ferment and convert it into Kombucha tea. It might be known as a Kombucha mushroom, Kombucha starter, Kombucha SCOBY, Kombucha Mother or even Kombucha Baby.But these are all the same thing!BUY KOMBUCHA
Come shop at your ultimate Kombucha online store! Buy tea, SCOBY, mushroom, kefir, brewing kits, culture, and even recipes. Call 424-245-5867 to order now. BEST GINGER KOMBUCHA RECIPES I like my kombucha spicy, so I add lots more ginger than most recipes. Chop fresh ginger, including the skin, in the food processor. Then in the blender put 1/4 cup apple juice and 1 TBS chopped ginger per 16 oz bottle and run on high for several seconds to infuse the juice withthe ginger flavor.
FLAVORING KOMBUCHA: 10 EASY RECIPES FOR TASTE & HEALTH Flavoring Kombucha is Flava Flav’s Fave! One of the funnest (yes, I said funnest) things about brewing your own is flavoring Kombucha any way you want!. I am a prolific experimenter; from exotic South American super foods to seasonal fruit to healing herbal blends, I continue to push my creative boundaries for flavoring Kombucha.. However, improving the flavor is not the only reason for KOMBUCHA CARBONATION TIPS & TRICKS FOR MORE BUBBLES & FIZZ Kombucha Carbonation Tips for a Bubbly Brew (aka Fizzy Booch!) Most people enjoy having at least some bubbles in their Kombucha. A fizzy glass of booch can be fun, adds to the flavor, and offers a “natural soda” type of experience, all of which have helped Kombucha becomeso popular.
HOW LONG TO BREW KOMBUCHA? FERMENTATION TIME For example, a fully mature CB with a gallon of sour Kombucha and plenty of SCOBY may only require 2-3 days to ferment a gallon of sweet tea and be ready to enjoy. At most, a gallon of sweet tea might take 4-5 days to ferment in a mature Continuous Brew set up. Compare thatto
KOMBUCHA SOURDOUGH BREAD & PANCAKES RECIPES 3 cups of Kombucha sourdough starter. 4 cups of flour – wheat, rye, spelt or combination. 1 tbsp sea salt. ½ cup of filtered water. Starter should be room temperature and have been recently fed. Combine starter, salt and water in a large bowl and mix until the salt has dissolved. Slowly mix in the flour. It may be easier to use yourhands.
KOMBUCHA MOLD/NOT MOLD PHOTOS PLUS BREW SAFETY INFOKOMBUCHA MOLD IDENTIFICATIONHERE ARE SOME PHOTOS OF MOLDY KOMBUCHA CULTURES.WHAT DO YOU NOTICE ABOUT THESE PICS? WHAT COLOR IS THE MOLD? WHERE IS THE MOLD LOCATED? WHAT TEXTUR...WHY DOES KOMBUCHA MOLD OCCUR IN THE FIRST PLACE?TO BETTER UNDERSTAND, LET’S REVIEW THE BREWING PROCESS. THE STANDARD RECIPE FOR KOMBUCHA CALLS FOR A 90% NUTRIENT SOLUTION OF SWEET TEA AND 10% MAT...HOW CAN I PREVENT KOMBUCHA MOLD?IF YOU FIND YOU ARE GETTING MOLD REPEATEDLY, YOU ARE IN UNFORTUNATE RARE COMPANY. UNFORTUNATELY THERE IS LIKELY SOMETHING IN THE ENVIRONMENT THAT I... Here are some photos of moldy Kombucha cultures. Kombucha mold may grow if the brew is under-acidified or too cold. Major case of Kombucha Mold – yech! Those blue circles of mold are the problem, while the white circles of SCOBY growth are normal. Powdery tan mold covers much of a new SCOBY – mold is always DRY! HIBISCUS KOMBUCHA RECIPE: USE HIBISCUS IN FIRST & SECOND Hibiscus Kombucha recipes can vary, depending on whether the hibiscus plant is used in the first or second ferment. But either way you want to make it, we have a delicious and easy Hibiscus Kombucha recipe tofit your cravings.
WHO IS THE KOMBUCHA MAMMA? Alex Kombucha is the brilliant other half of the Kombucha Kamp dynamic duo. With a background in film, television and video production, Alex has always been a storyteller. A love for writing and journalism helped guide him to documentary, where he has produced intimate movies on dynamic, diverse subjects such as Broadway actors, NBA stars and KOMBUCHA RECIPE: 1 GALLON "SHORTCUT" METHOD To dechlorinate tap water, allow to sit out overnight uncovered or boil for 10 minutes, then cool to needed temp. Small variations in tea or sugar used are not a concern. Increase or decrease the amounts to find the Kombucha recipe you prefer, but never use less than ¾ cup(150g) sugar or 3
HOW TO FLAVOR KOMBUCHA TEA Then you can then add whatever you want to the remaining Kombucha in the vessel. Then either cover with the cloth again or use a hard lid if you have one. Give the brew another 1-3 days in the vessel to extract the flavor and then bottle. After bottling, the brewing vessel will need a cleaning with soap and water to remove any flavoringresidue
KOMBUCHA, VITAMINS & THE RISE OF NUTRITIONISM vitamin B12 2.7 mg mL-1. vitamin C at about 1.8 mg mL-1. In a quick comparison of the only three that match up, Kombucha wins one (B1), loses one (B12), and comes up just shy but very respectable in the third (vitamin C). Kombucha contains more vitamin B1 than milk, according to studies. Milk is consistently touted as being packed withvitamins
KOMBUCHA SOURDOUGH BREAD & PANCAKES RECIPES 3 cups of Kombucha sourdough starter. 4 cups of flour – wheat, rye, spelt or combination. 1 tbsp sea salt. ½ cup of filtered water. Starter should be room temperature and have been recently fed. Combine starter, salt and water in a large bowl and mix until the salt has dissolved. Slowly mix in the flour. It may be easier to use yourhands.
KOMBUCHA VINEGAR: HOW TO MAKE IT & TOP 5 USES Kombucha Mamma Sez: “Kombucha Vinegar Hair Tonic makes a wonderfully unique gift for eco-minded friends and family. Fill a pretty recycled bottle, wrap with a special label and bow for a personalized, DIY giftsure to impress.”
KOMBUCHA JAR & KOMBUCHA CONTAINER WITH SPIGOT Selecting a safe Kombucha Jar or Kombucha Brewing Container is so important! Your ideal Brewing Vessel may be a single Glass Kombucha Jar, multiple Kombucha Jars, or even a large Kombucha Container with Spigot for Continuous Brew. Choosing the wrong vessel or spigot can be dangerous, so use this Detailed Guide! KEFIR GRAINS & KEFIR SUPPLIES Kefir Grains. We are your one-stop shop for Kefir supplies! Whether you prefer Milk Kefir or Water Kefir, we provide the freshest Kefir grains that will help you get brewing homemade Kefir in no time! TOP 5 SIGNS OF A HEALTHY SCOBY AND KOMBUCHA BREW Healthy SCOBY Growth. One of the most obvious signs of a health Kombucha brew is the formation of a new healthy SCOBY (Symbiotic Culture of Bacteria and Yeast – often referred to as a “baby”). While SCOBY growth will vary with the seasons due to differences in temperature, air pressure and the like, the culture is hardy and is constantly reproducing as part of its survival strategy. YOUNG NORMAL KOMBUCHA SCOBY AND YEAST GROWTH The mother SCOBY can be seen under the new SCOBY formation in a circle to the bottom right of the brew, the new layer covering the entire surface. A darker section of yeast has collected under the new SCOBY growth towards the middle, but no Kombucha mold. FERMENTATION COVERS & FERMENTATION SUPPLIES Our Kombucha fermentation covers can help protect your 'booch from pesky flies and looks great too! Shop our incredible selection of Kombucha fermentation supplies!KOMBUCHA KAMP
Kombucha Culture Rant!! Okay, how come this thing has so many names?!?! 😉 A Kombucha culture is a living thing (or at least it is home to many living things) that is put into sweet tea to ferment and convert it into Kombucha tea. It might be known as a Kombucha mushroom, Kombucha starter, Kombucha SCOBY, Kombucha Mother or even Kombucha Baby.But these are all the same thing!BUY KOMBUCHA
Come shop at your ultimate Kombucha online store! Buy tea, SCOBY, mushroom, kefir, brewing kits, culture, and even recipes. Call 424-245-5867 to order now. HOW TO FLAVOR KOMBUCHA TEA Then you can then add whatever you want to the remaining Kombucha in the vessel. Then either cover with the cloth again or use a hard lid if you have one. Give the brew another 1-3 days in the vessel to extract the flavor and then bottle. After bottling, the brewing vessel will need a cleaning with soap and water to remove any flavoringresidue
BEST GINGER KOMBUCHA RECIPES I like my kombucha spicy, so I add lots more ginger than most recipes. Chop fresh ginger, including the skin, in the food processor. Then in the blender put 1/4 cup apple juice and 1 TBS chopped ginger per 16 oz bottle and run on high for several seconds to infuse the juice withthe ginger flavor.
HIBISCUS KOMBUCHA RECIPE: USE HIBISCUS IN FIRST & SECOND Hibiscus Kombucha recipes can vary, depending on whether the hibiscus plant is used in the first or second ferment. But either way you want to make it, we have a delicious and easy Hibiscus Kombucha recipe tofit your cravings.
KOMBUCHA CARBONATION TIPS & TRICKS FOR MORE BUBBLES & FIZZ Kombucha Carbonation Tips for a Bubbly Brew (aka Fizzy Booch!) Most people enjoy having at least some bubbles in their Kombucha. A fizzy glass of booch can be fun, adds to the flavor, and offers a “natural soda” type of experience, all of which have helped Kombucha becomeso popular.
KOMBUCHA MOLD/NOT MOLD PHOTOS PLUS BREW SAFETY INFO Here are some photos of moldy Kombucha cultures. Kombucha mold may grow if the brew is under-acidified or too cold. Major case of Kombucha Mold – yech! Those blue circles of mold are the problem, while the white circles of SCOBY growth are normal. Powdery tan mold covers much of a new SCOBY – mold is always DRY! COLD SHRUB RECIPE MADE WITH KOMBUCHA VINEGAR PLUS The typical cold shrub recipe follows a standard ratio of 1 part fruit:1 part sugar:1 part vinegar. However, since kombucha vinegar is less acidic than traditional vinegars, the ratio for a Kombucha shrub is 1 part fruit:1 part sugar:2 parts kombucha vinegar. CLOTH COVER OR LID? HOW TO CHOOSE FOR KOMBUCHA, JUN, KEFIR That new layer begins to limit airflow to the liquid below, gradually transforming the aerobic ferment to an anaerobic one. This is the natural progression that produces the unique sweet and sour flavor profiles of Kombucha and JUN. In order to allow for the air to flow, a breathable cloth cover is required for Kombucha and JUN. YOUNG NORMAL KOMBUCHA SCOBY AND YEAST GROWTH Young Normal Kombucha SCOBY and Yeast Growth. Some strange or unusual SCOBY growth but No Mold on these Normal Kombucha SCOBY formations When just starting to brew, one of the most difficult challenges is overcoming the fear of mold. When first spotting things in the brew like the images below, it is common to be concerned.KOMBUCHA KAMP
Kombucha Culture Rant!! Okay, how come this thing has so many names?!?! 😉 A Kombucha culture is a living thing (or at least it is home to many living things) that is put into sweet tea to ferment and convert it into Kombucha tea. It might be known as a Kombucha mushroom, Kombucha starter, Kombucha SCOBY, Kombucha Mother or even Kombucha Baby.But these are all the same thing!BUY KOMBUCHA
Come shop at your ultimate Kombucha online store! Buy tea, SCOBY, mushroom, kefir, brewing kits, culture, and even recipes. Call 424-245-5867 to order now. HOW TO FLAVOR KOMBUCHA TEA Then you can then add whatever you want to the remaining Kombucha in the vessel. Then either cover with the cloth again or use a hard lid if you have one. Give the brew another 1-3 days in the vessel to extract the flavor and then bottle. After bottling, the brewing vessel will need a cleaning with soap and water to remove any flavoringresidue
BEST GINGER KOMBUCHA RECIPES I like my kombucha spicy, so I add lots more ginger than most recipes. Chop fresh ginger, including the skin, in the food processor. Then in the blender put 1/4 cup apple juice and 1 TBS chopped ginger per 16 oz bottle and run on high for several seconds to infuse the juice withthe ginger flavor.
HIBISCUS KOMBUCHA RECIPE: USE HIBISCUS IN FIRST & SECOND Hibiscus Kombucha recipes can vary, depending on whether the hibiscus plant is used in the first or second ferment. But either way you want to make it, we have a delicious and easy Hibiscus Kombucha recipe tofit your cravings.
KOMBUCHA CARBONATION TIPS & TRICKS FOR MORE BUBBLES & FIZZ Kombucha Carbonation Tips for a Bubbly Brew (aka Fizzy Booch!) Most people enjoy having at least some bubbles in their Kombucha. A fizzy glass of booch can be fun, adds to the flavor, and offers a “natural soda” type of experience, all of which have helped Kombucha becomeso popular.
KOMBUCHA MOLD/NOT MOLD PHOTOS PLUS BREW SAFETY INFO Here are some photos of moldy Kombucha cultures. Kombucha mold may grow if the brew is under-acidified or too cold. Major case of Kombucha Mold – yech! Those blue circles of mold are the problem, while the white circles of SCOBY growth are normal. Powdery tan mold covers much of a new SCOBY – mold is always DRY! COLD SHRUB RECIPE MADE WITH KOMBUCHA VINEGAR PLUS The typical cold shrub recipe follows a standard ratio of 1 part fruit:1 part sugar:1 part vinegar. However, since kombucha vinegar is less acidic than traditional vinegars, the ratio for a Kombucha shrub is 1 part fruit:1 part sugar:2 parts kombucha vinegar. CLOTH COVER OR LID? HOW TO CHOOSE FOR KOMBUCHA, JUN, KEFIR That new layer begins to limit airflow to the liquid below, gradually transforming the aerobic ferment to an anaerobic one. This is the natural progression that produces the unique sweet and sour flavor profiles of Kombucha and JUN. In order to allow for the air to flow, a breathable cloth cover is required for Kombucha and JUN. YOUNG NORMAL KOMBUCHA SCOBY AND YEAST GROWTH Young Normal Kombucha SCOBY and Yeast Growth. Some strange or unusual SCOBY growth but No Mold on these Normal Kombucha SCOBY formations When just starting to brew, one of the most difficult challenges is overcoming the fear of mold. When first spotting things in the brew like the images below, it is common to be concerned. HOW LONG TO BREW KOMBUCHA? FERMENTATION TIME For example, a fully mature CB with a gallon of sour Kombucha and plenty of SCOBY may only require 2-3 days to ferment a gallon of sweet tea and be ready to enjoy. At most, a gallon of sweet tea might take 4-5 days to ferment in a mature Continuous Brew set up. Compare thatto
KOMBUCHA SOURDOUGH BREAD & PANCAKES RECIPES 3 cups of Kombucha sourdough starter. 4 cups of flour – wheat, rye, spelt or combination. 1 tbsp sea salt. ½ cup of filtered water. Starter should be room temperature and have been recently fed. Combine starter, salt and water in a large bowl and mix until the salt has dissolved. Slowly mix in the flour. It may be easier to use yourhands.
KOMBUCHA CARBONATION TIPS & TRICKS FOR MORE BUBBLES & FIZZ Kombucha Carbonation Tips for a Bubbly Brew (aka Fizzy Booch!) Most people enjoy having at least some bubbles in their Kombucha. A fizzy glass of booch can be fun, adds to the flavor, and offers a “natural soda” type of experience, all of which have helped Kombucha becomeso popular.
KOMBUCHA VINEGAR: HOW TO MAKE IT & TOP 5 USES Kombucha Mamma Sez: “Kombucha Vinegar Hair Tonic makes a wonderfully unique gift for eco-minded friends and family. Fill a pretty recycled bottle, wrap with a special label and bow for a personalized, DIY giftsure to impress.”
MAKE JUN TEA WITH RAW HONEY AND JUN CULTURES JUN Tea Recipe. Keeping the above adjustments in mind, we recommend using the standard Kombucha Recipe here and simply substituting green tea and raw honey (1 cup per gallon). Taste earlier in the process than you would Kombucha. Flavoring and bottling will be CLOTH COVER OR LID? HOW TO CHOOSE FOR KOMBUCHA, JUN, KEFIR That new layer begins to limit airflow to the liquid below, gradually transforming the aerobic ferment to an anaerobic one. This is the natural progression that produces the unique sweet and sour flavor profiles of Kombucha and JUN. In order to allow for the air to flow, a breathable cloth cover is required for Kombucha and JUN. TYPES OF SUGAR TO SUITABLE FOR BREWING KOMBUCHA Cane sugar is the most common type of sugar that is used for brewing Kombucha. Most people use “plain white sugar” – you want to make sure the package says “cane sugar” on it or you are most likely using GMO Beet Sugar. Cane sugar has been used by humans for over 5000 years. It is most likely what has been used to feed Kombucha BREWING LOCATION: IDEAL SPOTS FOR KOMBUCHA, KEFIR, JUN 72°F (22°C) Fermented Veggies. 60-85°F (16-30°C) 70°F (21°C) Of course we’re not saying it’s impossible to make Kombucha or other ferments outside this range, but the flavor and results are simply vastly superior when done right. Just like quality ingredients, good sanitation, strong starters, and enough time, proper temperature has a KOMBUCHA SCOBY EXPLAINED AND TOP 5 OTHER USES FOR A SCOBY Kombucha SCOBY Explained and Top 5 Other Uses for a SCOBY. A Kombucha SCOBY may seem strange at first. But along with strong starter liquid, a healthy SCOBY is the key to a successful brew and a lifetime supplyof Kombucha.
SCOBY HOTEL MAINTENANCE The SCOBY Hotel is an important resource in every Kombucha brewer’s tool box. Since a healthy Kombucha culture reproduces with each batch, it would be foolhardy not to keep a few around in case mold strikes. Plus, with all the great uses for extra SCOBYs you never know when one will come in handy.. So you followed the instructions in our SCOBY Hotel video and made your hotel, but now yourKOMBUCHA KAMP
Kombucha Culture Rant!! Okay, how come this thing has so many names?!?! 😉 A Kombucha culture is a living thing (or at least it is home to many living things) that is put into sweet tea to ferment and convert it into Kombucha tea. It might be known as a Kombucha mushroom, Kombucha starter, Kombucha SCOBY, Kombucha Mother or even Kombucha Baby.But these are all the same thing!BUY KOMBUCHA
Come shop at your ultimate Kombucha online store! Buy tea, SCOBY, mushroom, kefir, brewing kits, culture, and even recipes. Call 424-245-5867 to order now. BEST GINGER KOMBUCHA RECIPES I like my kombucha spicy, so I add lots more ginger than most recipes. Chop fresh ginger, including the skin, in the food processor. Then in the blender put 1/4 cup apple juice and 1 TBS chopped ginger per 16 oz bottle and run on high for several seconds to infuse the juice withthe ginger flavor.
HOW TO FLAVOR KOMBUCHA TEA Then you can then add whatever you want to the remaining Kombucha in the vessel. Then either cover with the cloth again or use a hard lid if you have one. Give the brew another 1-3 days in the vessel to extract the flavor and then bottle. After bottling, the brewing vessel will need a cleaning with soap and water to remove any flavoringresidue
FLAVORING KOMBUCHA: 10 EASY RECIPES FOR TASTE & HEALTH Flavoring Kombucha is Flava Flav’s Fave! One of the funnest (yes, I said funnest) things about brewing your own is flavoring Kombucha any way you want!. I am a prolific experimenter; from exotic South American super foods to seasonal fruit to healing herbal blends, I continue to push my creative boundaries for flavoring Kombucha.. However, improving the flavor is not the only reason for KOMBUCHA CARBONATION TIPS & TRICKS FOR MORE BUBBLES & FIZZ Kombucha Carbonation Tips for a Bubbly Brew (aka Fizzy Booch!) Most people enjoy having at least some bubbles in their Kombucha. A fizzy glass of booch can be fun, adds to the flavor, and offers a “natural soda” type of experience, all of which have helped Kombucha becomeso popular.
CLOTH COVER OR LID? HOW TO CHOOSE FOR KOMBUCHA, JUN, KEFIR That new layer begins to limit airflow to the liquid below, gradually transforming the aerobic ferment to an anaerobic one. This is the natural progression that produces the unique sweet and sour flavor profiles of Kombucha and JUN. In order to allow for the air to flow, a breathable cloth cover is required for Kombucha and JUN. KOMBUCHA MOLD/NOT MOLD PHOTOS PLUS BREW SAFETY INFO Here are some photos of moldy Kombucha cultures. Kombucha mold may grow if the brew is under-acidified or too cold. Major case of Kombucha Mold – yech! Those blue circles of mold are the problem, while the white circles of SCOBY growth are normal. Powdery tan mold covers much of a new SCOBY – mold is always DRY! KOMBUCHA SCOBY EXPLAINED AND TOP 5 OTHER USES FOR A SCOBY Kombucha SCOBY Explained and Top 5 Other Uses for a SCOBY. A Kombucha SCOBY may seem strange at first. But along with strong starter liquid, a healthy SCOBY is the key to a successful brew and a lifetime supplyof Kombucha.
SCOBY HOTEL MAINTENANCE The SCOBY Hotel is an important resource in every Kombucha brewer’s tool box. Since a healthy Kombucha culture reproduces with each batch, it would be foolhardy not to keep a few around in case mold strikes. Plus, with all the great uses for extra SCOBYs you never know when one will come in handy.. So you followed the instructions in our SCOBY Hotel video and made your hotel, but now yourKOMBUCHA KAMP
Kombucha Culture Rant!! Okay, how come this thing has so many names?!?! 😉 A Kombucha culture is a living thing (or at least it is home to many living things) that is put into sweet tea to ferment and convert it into Kombucha tea. It might be known as a Kombucha mushroom, Kombucha starter, Kombucha SCOBY, Kombucha Mother or even Kombucha Baby.But these are all the same thing!BUY KOMBUCHA
Come shop at your ultimate Kombucha online store! Buy tea, SCOBY, mushroom, kefir, brewing kits, culture, and even recipes. Call 424-245-5867 to order now. BEST GINGER KOMBUCHA RECIPES I like my kombucha spicy, so I add lots more ginger than most recipes. Chop fresh ginger, including the skin, in the food processor. Then in the blender put 1/4 cup apple juice and 1 TBS chopped ginger per 16 oz bottle and run on high for several seconds to infuse the juice withthe ginger flavor.
HOW TO FLAVOR KOMBUCHA TEA Then you can then add whatever you want to the remaining Kombucha in the vessel. Then either cover with the cloth again or use a hard lid if you have one. Give the brew another 1-3 days in the vessel to extract the flavor and then bottle. After bottling, the brewing vessel will need a cleaning with soap and water to remove any flavoringresidue
FLAVORING KOMBUCHA: 10 EASY RECIPES FOR TASTE & HEALTH Flavoring Kombucha is Flava Flav’s Fave! One of the funnest (yes, I said funnest) things about brewing your own is flavoring Kombucha any way you want!. I am a prolific experimenter; from exotic South American super foods to seasonal fruit to healing herbal blends, I continue to push my creative boundaries for flavoring Kombucha.. However, improving the flavor is not the only reason for KOMBUCHA CARBONATION TIPS & TRICKS FOR MORE BUBBLES & FIZZ Kombucha Carbonation Tips for a Bubbly Brew (aka Fizzy Booch!) Most people enjoy having at least some bubbles in their Kombucha. A fizzy glass of booch can be fun, adds to the flavor, and offers a “natural soda” type of experience, all of which have helped Kombucha becomeso popular.
CLOTH COVER OR LID? HOW TO CHOOSE FOR KOMBUCHA, JUN, KEFIR That new layer begins to limit airflow to the liquid below, gradually transforming the aerobic ferment to an anaerobic one. This is the natural progression that produces the unique sweet and sour flavor profiles of Kombucha and JUN. In order to allow for the air to flow, a breathable cloth cover is required for Kombucha and JUN. KOMBUCHA MOLD/NOT MOLD PHOTOS PLUS BREW SAFETY INFO Here are some photos of moldy Kombucha cultures. Kombucha mold may grow if the brew is under-acidified or too cold. Major case of Kombucha Mold – yech! Those blue circles of mold are the problem, while the white circles of SCOBY growth are normal. Powdery tan mold covers much of a new SCOBY – mold is always DRY! KOMBUCHA SCOBY EXPLAINED AND TOP 5 OTHER USES FOR A SCOBY Kombucha SCOBY Explained and Top 5 Other Uses for a SCOBY. A Kombucha SCOBY may seem strange at first. But along with strong starter liquid, a healthy SCOBY is the key to a successful brew and a lifetime supplyof Kombucha.
SCOBY HOTEL MAINTENANCE The SCOBY Hotel is an important resource in every Kombucha brewer’s tool box. Since a healthy Kombucha culture reproduces with each batch, it would be foolhardy not to keep a few around in case mold strikes. Plus, with all the great uses for extra SCOBYs you never know when one will come in handy.. So you followed the instructions in our SCOBY Hotel video and made your hotel, but now your FLAVORING KOMBUCHA: 10 EASY RECIPES FOR TASTE & HEALTH Flavoring Kombucha: Basic How-To Flavorings go into the bottle first. Flavorings are added only AFTER the primary fermentation brewing cycle – this is to protect the mother culture. To ferment the flavor with a culture, use a spare from your SCOBY Hotel.; A little bit goes along way.
KOMBUCHA SOURDOUGH BREAD & PANCAKES RECIPES 3 cups of Kombucha sourdough starter. 4 cups of flour – wheat, rye, spelt or combination. 1 tbsp sea salt. ½ cup of filtered water. Starter should be room temperature and have been recently fed. Combine starter, salt and water in a large bowl and mix until the salt has dissolved. Slowly mix in the flour. It may be easier to use yourhands.
CONTINUOUS BREW KOMBUCHA: WAY OF THE ANCIENTS! “The benefits of continuous brew Kombucha were almost immediately apparent and the complexity of the flavors I am able to achieve after bottling my brew are better than any store brand I have tried to date!. My body feels better when I am able to keep it in balance; drinking Kombucha every day is a very important part of my personal health routine.. With the Continuous Brew method, enjoying HOW LONG TO BREW KOMBUCHA? FERMENTATION TIME For example, a fully mature CB with a gallon of sour Kombucha and plenty of SCOBY may only require 2-3 days to ferment a gallon of sweet tea and be ready to enjoy. At most, a gallon of sweet tea might take 4-5 days to ferment in a mature Continuous Brew set up. Compare thatto
KOMBUCHA VINEGAR: HOW TO MAKE IT & TOP 5 USES Kombucha Mamma Sez: “Kombucha Vinegar Hair Tonic makes a wonderfully unique gift for eco-minded friends and family. Fill a pretty recycled bottle, wrap with a special label and bow for a personalized, DIY giftsure to impress.”
HIBISCUS KOMBUCHA RECIPE: USE HIBISCUS IN FIRST & SECOND Hibiscus Kombucha recipes can vary, depending on whether the hibiscus plant is used in the first or second ferment. But either way you want to make it, we have a delicious and easy Hibiscus Kombucha recipe tofit your cravings.
COLD SHRUB RECIPE MADE WITH KOMBUCHA VINEGAR PLUS The typical cold shrub recipe follows a standard ratio of 1 part fruit:1 part sugar:1 part vinegar. However, since kombucha vinegar is less acidic than traditional vinegars, the ratio for a Kombucha shrub is 1 part fruit:1 part sugar:2 parts kombucha vinegar. WHO IS THE KOMBUCHA MAMMA? Alex Kombucha is the brilliant other half of the Kombucha Kamp dynamic duo. With a background in film, television and video production, Alex has always been a storyteller. A love for writing and journalism helped guide him to documentary, where he has produced intimate movies on dynamic, diverse subjects such as Broadway actors, NBA stars and YOUNG NORMAL KOMBUCHA SCOBY AND YEAST GROWTH The mother SCOBY can be seen under the new SCOBY formation in a circle to the bottom right of the brew, the new layer covering the entire surface. A darker section of yeast has collected under the new SCOBY growth towards the middle, but no Kombucha mold. TOP 5 SIGNS OF A HEALTHY SCOBY AND KOMBUCHA BREW Healthy SCOBY Growth. One of the most obvious signs of a health Kombucha brew is the formation of a new healthy SCOBY (Symbiotic Culture of Bacteria and Yeast – often referred to as a “baby”). While SCOBY growth will vary with the seasons due to differences in temperature, air pressure and the like, the culture is hardy and is constantly reproducing as part of its survival strategy.KOMBUCHA KAMP
Kombucha Culture Rant!! Okay, how come this thing has so many names?!?! 😉 A Kombucha culture is a living thing (or at least it is home to many living things) that is put into sweet tea to ferment and convert it into Kombucha tea. It might be known as a Kombucha mushroom, Kombucha starter, Kombucha SCOBY, Kombucha Mother or even Kombucha Baby.But these are all the same thing!BUY KOMBUCHA
Come shop at your ultimate Kombucha online store! Buy tea, SCOBY, mushroom, kefir, brewing kits, culture, and even recipes. Call 424-245-5867 to order now. BEST GINGER KOMBUCHA RECIPES I like my kombucha spicy, so I add lots more ginger than most recipes. Chop fresh ginger, including the skin, in the food processor. Then in the blender put 1/4 cup apple juice and 1 TBS chopped ginger per 16 oz bottle and run on high for several seconds to infuse the juice withthe ginger flavor.
HOW TO FLAVOR KOMBUCHA TEA Then you can then add whatever you want to the remaining Kombucha in the vessel. Then either cover with the cloth again or use a hard lid if you have one. Give the brew another 1-3 days in the vessel to extract the flavor and then bottle. After bottling, the brewing vessel will need a cleaning with soap and water to remove any flavoringresidue
FLAVORING KOMBUCHA: 10 EASY RECIPES FOR TASTE & HEALTH Flavoring Kombucha is Flava Flav’s Fave! One of the funnest (yes, I said funnest) things about brewing your own is flavoring Kombucha any way you want!. I am a prolific experimenter; from exotic South American super foods to seasonal fruit to healing herbal blends, I continue to push my creative boundaries for flavoring Kombucha.. However, improving the flavor is not the only reason for KOMBUCHA CARBONATION TIPS & TRICKS FOR MORE BUBBLES & FIZZ Kombucha Carbonation Tips for a Bubbly Brew (aka Fizzy Booch!) Most people enjoy having at least some bubbles in their Kombucha. A fizzy glass of booch can be fun, adds to the flavor, and offers a “natural soda” type of experience, all of which have helped Kombucha becomeso popular.
CLOTH COVER OR LID? HOW TO CHOOSE FOR KOMBUCHA, JUN, KEFIR That new layer begins to limit airflow to the liquid below, gradually transforming the aerobic ferment to an anaerobic one. This is the natural progression that produces the unique sweet and sour flavor profiles of Kombucha and JUN. In order to allow for the air to flow, a breathable cloth cover is required for Kombucha and JUN. KOMBUCHA MOLD/NOT MOLD PHOTOS PLUS BREW SAFETY INFO Here are some photos of moldy Kombucha cultures. Kombucha mold may grow if the brew is under-acidified or too cold. Major case of Kombucha Mold – yech! Those blue circles of mold are the problem, while the white circles of SCOBY growth are normal. Powdery tan mold covers much of a new SCOBY – mold is always DRY! KOMBUCHA SCOBY EXPLAINED AND TOP 5 OTHER USES FOR A SCOBY Kombucha SCOBY Explained and Top 5 Other Uses for a SCOBY. A Kombucha SCOBY may seem strange at first. But along with strong starter liquid, a healthy SCOBY is the key to a successful brew and a lifetime supplyof Kombucha.
SCOBY HOTEL MAINTENANCE The SCOBY Hotel is an important resource in every Kombucha brewer’s tool box. Since a healthy Kombucha culture reproduces with each batch, it would be foolhardy not to keep a few around in case mold strikes. Plus, with all the great uses for extra SCOBYs you never know when one will come in handy.. So you followed the instructions in our SCOBY Hotel video and made your hotel, but now yourKOMBUCHA KAMP
Kombucha Culture Rant!! Okay, how come this thing has so many names?!?! 😉 A Kombucha culture is a living thing (or at least it is home to many living things) that is put into sweet tea to ferment and convert it into Kombucha tea. It might be known as a Kombucha mushroom, Kombucha starter, Kombucha SCOBY, Kombucha Mother or even Kombucha Baby.But these are all the same thing!BUY KOMBUCHA
Come shop at your ultimate Kombucha online store! Buy tea, SCOBY, mushroom, kefir, brewing kits, culture, and even recipes. Call 424-245-5867 to order now. BEST GINGER KOMBUCHA RECIPES I like my kombucha spicy, so I add lots more ginger than most recipes. Chop fresh ginger, including the skin, in the food processor. Then in the blender put 1/4 cup apple juice and 1 TBS chopped ginger per 16 oz bottle and run on high for several seconds to infuse the juice withthe ginger flavor.
HOW TO FLAVOR KOMBUCHA TEA Then you can then add whatever you want to the remaining Kombucha in the vessel. Then either cover with the cloth again or use a hard lid if you have one. Give the brew another 1-3 days in the vessel to extract the flavor and then bottle. After bottling, the brewing vessel will need a cleaning with soap and water to remove any flavoringresidue
FLAVORING KOMBUCHA: 10 EASY RECIPES FOR TASTE & HEALTH Flavoring Kombucha is Flava Flav’s Fave! One of the funnest (yes, I said funnest) things about brewing your own is flavoring Kombucha any way you want!. I am a prolific experimenter; from exotic South American super foods to seasonal fruit to healing herbal blends, I continue to push my creative boundaries for flavoring Kombucha.. However, improving the flavor is not the only reason for KOMBUCHA CARBONATION TIPS & TRICKS FOR MORE BUBBLES & FIZZ Kombucha Carbonation Tips for a Bubbly Brew (aka Fizzy Booch!) Most people enjoy having at least some bubbles in their Kombucha. A fizzy glass of booch can be fun, adds to the flavor, and offers a “natural soda” type of experience, all of which have helped Kombucha becomeso popular.
CLOTH COVER OR LID? HOW TO CHOOSE FOR KOMBUCHA, JUN, KEFIR That new layer begins to limit airflow to the liquid below, gradually transforming the aerobic ferment to an anaerobic one. This is the natural progression that produces the unique sweet and sour flavor profiles of Kombucha and JUN. In order to allow for the air to flow, a breathable cloth cover is required for Kombucha and JUN. KOMBUCHA MOLD/NOT MOLD PHOTOS PLUS BREW SAFETY INFO Here are some photos of moldy Kombucha cultures. Kombucha mold may grow if the brew is under-acidified or too cold. Major case of Kombucha Mold – yech! Those blue circles of mold are the problem, while the white circles of SCOBY growth are normal. Powdery tan mold covers much of a new SCOBY – mold is always DRY! KOMBUCHA SCOBY EXPLAINED AND TOP 5 OTHER USES FOR A SCOBY Kombucha SCOBY Explained and Top 5 Other Uses for a SCOBY. A Kombucha SCOBY may seem strange at first. But along with strong starter liquid, a healthy SCOBY is the key to a successful brew and a lifetime supplyof Kombucha.
SCOBY HOTEL MAINTENANCE The SCOBY Hotel is an important resource in every Kombucha brewer’s tool box. Since a healthy Kombucha culture reproduces with each batch, it would be foolhardy not to keep a few around in case mold strikes. Plus, with all the great uses for extra SCOBYs you never know when one will come in handy.. So you followed the instructions in our SCOBY Hotel video and made your hotel, but now your FLAVORING KOMBUCHA: 10 EASY RECIPES FOR TASTE & HEALTH Flavoring Kombucha: Basic How-To Flavorings go into the bottle first. Flavorings are added only AFTER the primary fermentation brewing cycle – this is to protect the mother culture. To ferment the flavor with a culture, use a spare from your SCOBY Hotel.; A little bit goes along way.
KOMBUCHA SOURDOUGH BREAD & PANCAKES RECIPES 3 cups of Kombucha sourdough starter. 4 cups of flour – wheat, rye, spelt or combination. 1 tbsp sea salt. ½ cup of filtered water. Starter should be room temperature and have been recently fed. Combine starter, salt and water in a large bowl and mix until the salt has dissolved. Slowly mix in the flour. It may be easier to use yourhands.
CONTINUOUS BREW KOMBUCHA: WAY OF THE ANCIENTS! “The benefits of continuous brew Kombucha were almost immediately apparent and the complexity of the flavors I am able to achieve after bottling my brew are better than any store brand I have tried to date!. My body feels better when I am able to keep it in balance; drinking Kombucha every day is a very important part of my personal health routine.. With the Continuous Brew method, enjoying HOW LONG TO BREW KOMBUCHA? FERMENTATION TIME For example, a fully mature CB with a gallon of sour Kombucha and plenty of SCOBY may only require 2-3 days to ferment a gallon of sweet tea and be ready to enjoy. At most, a gallon of sweet tea might take 4-5 days to ferment in a mature Continuous Brew set up. Compare thatto
KOMBUCHA VINEGAR: HOW TO MAKE IT & TOP 5 USES Kombucha Mamma Sez: “Kombucha Vinegar Hair Tonic makes a wonderfully unique gift for eco-minded friends and family. Fill a pretty recycled bottle, wrap with a special label and bow for a personalized, DIY giftsure to impress.”
HIBISCUS KOMBUCHA RECIPE: USE HIBISCUS IN FIRST & SECOND Hibiscus Kombucha recipes can vary, depending on whether the hibiscus plant is used in the first or second ferment. But either way you want to make it, we have a delicious and easy Hibiscus Kombucha recipe tofit your cravings.
COLD SHRUB RECIPE MADE WITH KOMBUCHA VINEGAR PLUS The typical cold shrub recipe follows a standard ratio of 1 part fruit:1 part sugar:1 part vinegar. However, since kombucha vinegar is less acidic than traditional vinegars, the ratio for a Kombucha shrub is 1 part fruit:1 part sugar:2 parts kombucha vinegar. WHO IS THE KOMBUCHA MAMMA? Alex Kombucha is the brilliant other half of the Kombucha Kamp dynamic duo. With a background in film, television and video production, Alex has always been a storyteller. A love for writing and journalism helped guide him to documentary, where he has produced intimate movies on dynamic, diverse subjects such as Broadway actors, NBA stars and YOUNG NORMAL KOMBUCHA SCOBY AND YEAST GROWTH The mother SCOBY can be seen under the new SCOBY formation in a circle to the bottom right of the brew, the new layer covering the entire surface. A darker section of yeast has collected under the new SCOBY growth towards the middle, but no Kombucha mold. TOP 5 SIGNS OF A HEALTHY SCOBY AND KOMBUCHA BREW Healthy SCOBY Growth. One of the most obvious signs of a health Kombucha brew is the formation of a new healthy SCOBY (Symbiotic Culture of Bacteria and Yeast – often referred to as a “baby”). While SCOBY growth will vary with the seasons due to differences in temperature, air pressure and the like, the culture is hardy and is constantly reproducing as part of its survival strategy.Kombucha Kamp __
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KELSEY OF BRENTWOOD, CA ...ON WATER KEFIR GRAINS “Love that these come fresh and not dried, so I can make kefir rightaway!”
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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 livewith).”
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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.”Read more…
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.”Read more…
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.”Read more…
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.”Read more…
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.”Read more…
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.”Read more…
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!!!”Read more…
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 kitchensagain.”
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WHY KOMBUCHA TEA?
There are many reasons why people are choosing Kombucha (aka “KT”), whether they drink it occasionally or on a regular basis. The most important reasons to drink Kombucha tea are because it tastes good and it makes you feel good! KT is just a food, no more or less, and nothing on this website should be construed as medical advice (Full disclaimer here). Though it’s
hardly a panacea, avid drinkers have reported a variety of Kombuchabenefits including:
HELPING THE DIGESTIVE TRACT – the combination of probiotics supplied to the gut and LOW PH TO SUPPORT STOMACH acidity, has led many people turn to KT (along with a nutritious diet) to help regulate their digestive systems. Also, Kombucha tea is known to kill the h. pylori bacteria on contact – the same bacteria linkedto ulcers.
LIVER DETOXIFICATION – compounds found in KT may bond to and help excrete toxins from the liver. Studies have demonstrated that it may also HELP THE BODY PROTECT ITSELF AGAINST ENVIRONMENTAL POLLUTANTS ANDEVEN RADIATION
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REDUCING CRAVINGS – because it is an adaptogen, Kombucha’s effects are varied. Many people drink it as pre-meal hunger control and EVENTO REDUCE CRAVINGS
.
Others may find it helps settle an upset system and thereby boost appetite. Also, Kombucha tea is relatively low in sugar, especially when compared to commercially-available sodas, energy drinks, juices or even many tea drinks that can contribute to weight gain, which makes it a delicious and healthier beverage alternative. ATHLETE SUPPORT – some drinkers have even reported improved flexibility and fluidity of movement, including ATHLETES WHO SWEAR BY THE BOOCH AS THEIR POST WORKOUT RECOVERY DRINK.
This could be because there are studies showing properly brewed Kombucha contains specific joint-healthy substances, or the precursors the body needs to make them, like Glucuronic acid, Chondroitin sulphate and Glucosamine, for example. Many say the hydration they experience from consuming Kombucha to replace fluids lost while exercising is far superior to commercial sports drinks or water. ------------------------- LEARN ABOUT KOMBUCHA KOMBUCHA is fermented tea, an ancient elixir consumed for hundreds or maybe thousands of years by civilizations all over theplanet.
The most commonly attributed Kombucha Benefitsinclude
better digestion, increased energy, and a clearer mind. Learn more by signing up for your FREE E-BOOK AND DIY GUIDE.First Name
------------------------- WHY I STARTED KKAMP… My landlord loved the delicious free organic k-tea that came with our rent check each month. So did my neighbor, who enjoyed sipping the Booch after yoga class as it made her knees feel better. My husband was hooked. All of a sudden, I was struggling to keep up with the demand! IT WAS TIME TO EDUCATE! AN EARLY “KAMP PHOTO” – THAT’S ME IN THE APRON! That first “KKamp” was just for friends and family, but the word spread, and soon everyone wanted a mushroom! Kamp became a monthly endeavor by necessity! Since then I have taught thousands of homebrewers the Secrets I have learned. You receive just the right information you need to be successful. ------------------------- KOMBUCHA CULTURE RANT!! Okay, how come this thing has so many names?!?! A KOMBUCHA CULTURE is a living thing (or at least it is home to many living things) that is put into sweet tea to ferment and convert it into Kombucha tea. It might be known as a Kombucha mushroom, Kombucha starter, KOMBUCHA SCOBY, Kombucha
Mother or even Kombucha Baby. But these are all the same thing! Kombucha Mushroom is actually a misnomer, IT’S NOT A MUSHROOM AT ALLbut a
pancake of cellulose that houses bacteria and yeast, which is WHERE THE TERM SCOBY COMES FROM.
The name of Kombucha Mushroom probably comes from a misinterpretation of the original Chinese name, but it has stuck, and now many people call it KOMBUCHA MUSHROOM TEA. But how can a
single Kombucha Mushroom be both a Kombucha Baby and Kombucha Mother? Well, aren’t humans both mother and baby at some point? KOMBUCHAMOTHERS
just have a shorter life span, that’s all. They are nearly Kombucha Babies and Kombucha Mothers at the same time. Maybe we should stick to calling them Kombucha Mushrooms! (just don’t call them Kombucha fungus please – even I have limits – lol) Okay, enough about the name, let’s find out how easy it is to make Kombucha Tea! ------------------------- HOW TO MAKE KOMBUCHA AT HOME THIS IS THE STANDARD RECIPE FOR 1 GALLON. SCALE UP OR DOWN DEPENDING ON THE SIZE OF YOUR VESSEL.SUPPLIES
* 1 cup organic sugar – you can use white sugar but make sure it says “cane sugar” * 4-6 bags tea – for loose leaf tea, 1 bag of tea = 1 tsp* 1 KOMBUCHA SCOBY
(Culture)
* 1-2 cups starter liquid – retain from top of previous batch * Purified/bottled water – the amount depends upon the size ofyour brewing vessel
* A tea kettle – or pot to boil the water* A BREWING VESSEL
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ceramic, glass, stainless steel or oak – you can use food grade plastic, but what with BPA’s, I prefer the others! * A cloth cover – NO CHEESECLOTH! The weave is too loose and will allow fruit flies in your brew* A rubber band
FIRST TASK: MAKE YOUR SWEET TEA SOLUTION THIS IS THE STUFF THAT WILL FEED YOUR MOTHER CULTURE AND TURN INTO DELICIOUS KOMBUCHA TEA: * Boil 4 cups of water. * Add hot water & tea bags to your chosen brewing vessel. * Let steep for 10-20 minutes.* Remove tea bags.
* Add sugar and stir to dissolve. * Fill vessel about ¾ full with purified cold water – the cold water will bring the temp of the hot water to a level where it won’t kill the yeast (they thrive at lukewarm). * If tea is body temperature or below, proceed to the next step. If not, wait until it cools before completing the next step. SECOND TASK: ADD SCOBY & STARTER LIQUID ------------------------- GET THE REST OF THESE HANDY INSTRUCTIONS IN A FREE DOWNLOAD DIY GUIDE WITH PICS!First Name
Download our DIY Kombucha guide and learn how easy it can be to make your own Kombucha today!Print PDF
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Click here to watch even more videos -------------------------LATEST POSTS
WHY VINEGAR IS UNNECESSARY FOR MAKING KOMBUCHA Have you seen a recipe for Kombucha that says you need to add vinegar? Why would you need to do that? Does it make the brew stronger? These and many other questions about vinegar and Kombucha often fill ourinbox. ...
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IS KOMBUCHA KETO?
Kombucha is extremely flexible, pairing well with nearly any meal or type of food. That flexibility means it’s also a great fit for those choosing a specific diet, either as a permanent lifestyle (paleo, vegan, traditional, etc.) or as a temporary means to lose weight and get healthy. Still, ...Read more
10 GREAT HIBISCUS KOMBUCHA RECIPES Hibiscus Kombucha recipes can vary, depending on whether the hibiscus plant is used in the first or second ferment. But either way you want to make it, we have a delicious and easy Hibiscus Kombucha recipe to fit your cravings. Check out the options below! What is Hibiscus? Hibiscus or jamaica ...Read more
HOW TO MAKE THE BEST GINGER KOMBUCHA PLUS 5 MORE GINGER KOMBUCHA RECIPES (AND 5 BONUS RECIPES!) Ginger Kombucha is the #1 best selling Kombucha flavor worldwide. And it’s no wonder, as they pair perfectly. The warm, spicy taste lends Ginger Kombucha a tangy bite, like “ginger ale” with a kick. Done right, the best Ginger Kombucha recipes beat any store bought sugary soda, which is why ...Read more
MOST POPULAR POSTS
KOMBUCHA & RADIATION: ANECDOTES, LEGENDS & SCIENCE Disclaimer: These statements regarding Kombucha & Radiation have not been evaluated by the FDA. Kombucha Tea is not intended diagnose, treat, cure or prevent any disease. Full disclaimer here. ...Read more
KOMBUCHA KITCHEN: KOMBUCHA SOURDOUGH BREAD AND PANCAKES RECIPES Kombucha sourdough is deliciously tangy, easy to make, and a great way to use extra yeast from your brew! Rather than throw them away, collect the brown strings of Kombucha yeast and we’ll show you how to make sourdough from Kombucha. Yeast are a crucial component of Kombucha. They are the “Y” ...Read more
TOP 5 SIGNS OF A HEALTHY SCOBY AND KOMBUCHA BREW Brewing Kombucha at home is a fun and easy process. However, to the newbie, the Kombucha brewing process can be fraught with uncertainty, mostly due to lack of information. Oftentimes the mere sight of a healthy SCOBY alone is enough to inspire shudders of revulsion to the uninitiated. Like ...Read more
HOW TO INTRODUCE KOMBUCHA TEA TO FAMILY & FRIENDS Everywhere we go, people offer advice on how to lose weight or talk about what kind of new diet is currently trending. It seems like folks from all walks of life have food on the brain. Gluten-free, keto, paleo, vegan/raw, WAPF, etc: the messages about health, medicine and wellness in today’s ...Read more
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