Kombucha Today
Exploring the international world of Kombucha, Jun and Kefir Water.
News – Resources – Discussion
A Fun Way to Analyze Your Kombucha Fermentation
Analyzing your kombucha is fun, but what you really need to knock your socks off is a chart showing your pH and Brix measurements over time. If you take these measurements diligently every day for a couple months, you will eventually see a clear curve showing how fast your kombucha is approaching perfection. For example,…
Got Lavender Flavor?
I don’t suppose I’ve ever made “lavender kombucha” per se, but I have made Lavender Cacao , Lavender Marionberry, and Lavender Lime Kombuchas, and they have all been pretty great. Lavender is just fantastic at giving a normal flavor an usual twist. It’s like you are coming at the flavor from a whole other state…
Indian Gooseberry – and what it means for your home kombuchery
I’ve been using Amla powder for ages and always thought it was powdered gooseberries from India because the label says “Indian Gooseberry.” But no, it turns out, it is not a true gooseberry at all, it simply looks, tastes, and acts like a gooseberry… but it is a different genus, I think. Actually, I’m a…
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