Blog — Kombucha RSS



Kombucha Kamper at The Camp

It’s almost summer, and like others, time for Jerri to try shedding those pounds and inches! She’s been working hard, and today she thought she’d take me along for the trip – a probiotic boost during her High Intensity Interval Training! Wow, was I in for a ride! Good grief, what time is it? Yeah, you’re reading that right…it’s early in the morning, peeps! Is she insane? Those 5:00 a.m. workouts at The Camp are wearing her down, so she hoped some kombucha would be helpful today. I am perfectly fermented for about 6 days, and totally delicious with some ice cubes or frozen blueberries! Ok, she’s gonna warm up so I’ll sit right here in this nice snug cubby...

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Kombucha Gets a New Life, with Strawberries!

by Jerri I recently tried second fermenting my kombucha brew (no scoby involved, hit the road baby!). It did get more pop and fizz to it, but the flavor was pretty blah. Lucky for me, I have frozen strawberries on hand all year long for smoothies, so let's put some pizazz in my booch! It's super easy! Because I can't fathom the idea of getting strawberries in and out of a Grolsch-style bottle, I took a chance on a mason jar and a new seal/lid. If the seal is good, it should hold in any gasses that form so I can get carbonation and a good second ferment. Assemble your goodies “ this a quart size jar. I prefer to...

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Easiest Fermented Foods to Start With

by Kim We're so happy to see fermentation making such a comeback in America. Stop - it's not just because we are a company that sells starter cultures. Stop being cynical. We're happy because the process that doctors have called one of the most valuable additions to diets is being embraced again by the public. We will provide you with enough information to get you started with the easiest fermented foods first. We're also glad that people no longer see fermentation as such a laborious process because it isn't. It may seem that way, but it can be done effectively at home, and save you tons in grocery costs. A jar of sauerkraut can cost $8 at the co-op; meanwhile,...

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Why Fermentation?

by Kim Sorry to get all serious with you, but we need to make a serious point. Modern food processing methods have shortchanged people of essential enzymes and probiotics. As food production has gotten faster, we've cut corners. We feed our growing population (somewhat) efficiently, but the food we're eating isn't giving us the best version of ourselves. Our diets leave most of us under-energized, gassy and emotionally turbulent (just a regular Wednesday for some). But even those who eat 'healthy' could use a bit of an edge. And if you're a busy person, you know how valuable that bit of boost can be. You know what's even worse? Approximately 70 million Americans suffer from digestive diseases, each year. Those...

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Easy Peasy-Let's Make Cheesy!

by Stacie Before We Talk Kombucha Cheese... The first time I tell people that I make cheese, they inevitably look shocked. "You MAKE cheese?" they say, and look impressed. The truth is, there is no reason to be impressed. Cheese is easy, and I firmly believe that with a little practice and help, anyone can make it. Cheese is one of the oldest foods on the planet. The legend is that one ancient day, a shepherd child used a sheep or goat's stomach as a convenient milk pail. The rennet in the stomach caused the milk to curdle, and everyone realized that the resulting curds and whey were delicious. Most modern cheeses are slightly more complicated than that, but not...

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