Kombucha Chronicles Part 5: SCOBY Hotel and the Continuous Brew
As I delve more into the world of kombucha, I realize it’s more complex than I expected. The cool thing about starting to brew kombucha is that once you’ve started, you can keep going in what’s called a continuous brew. This is the way to keep a steady supply of kombucha without having to suffer […]
Kombucha Chronicles Part 1: My First SCOBY & Why I Am Brewing Kombucha
Recently, I acquired a kombucha SCOBY from the token anarchist and vegan Chef of Kenny’s Conscious Kitchen. Prior to this, I had vague information at best on brewing kombucha and still realistically did, until I looked it up. I’ve tried a bunch of different kinds in the past and the only type I’ve ever liked […]