Kombucha, a traditional beverage, is an effervescent fermentation of sweetened tea that employs a gelatinous symbiotic colony of bacteria and yeast, which is sometimes referred to as a 'mushroom' or 'mother'.
This course, taught through a series of videos and text lectures, will guide any interested individual through the brewing process and towards Kombucha success. The importance of a few vital aspects of the brewing process will be highlighted while simultaneously encouraging brewing experimentation.
A unique and easy way to brew Kombucha is the continuous brewing method described here. Also covers long term storage of SCOBY.
A short descriptive video highlighting various aspects of the bottling process. See Lecture: Bottling and Flavoring for more detailed information.
Detailed information regarding bottling and flavoring.
Highlights Kombucha brewing basics and describes ways in which those basics can be modified for experimental kombucha brewing.
Description of the thought process behind some of my experimental brews for inspiration!
Experimental Kombucha Recipes, including recipes to use up SCOBY. Also includes ideas to inspire further experimentation.
Sarah E. Hoffman is a pamphleteer, blogger, academic and gastronomist. She enjoys picnics, the smell of freshly baked bread and bobo tea. When stressed she bakes until the flour runs out. Sarah is married to a very understanding non-foodie, whom she is in the process of converting.
Sarah recently completed her MA in Philosophy, completing work that explores modern food related capability deprivation using the framework of Martha Nussbaum's capability approach.