opinionated alchemist

I am fermenting (...) already so long, that it seems pretty easy in my eyes. Yet a lot of people asking me over and over again, how to do it.  Well there are a lot of websites which have good kombucha recipes. However I still think, that there is too much of a "tree-hugger" approach to the topic - hence I think, it is a good point to write up a post how I make kombucha (as straight forward as possible). What is kombucha? Kombucha is a ferment made out of (real) tea. It is made with a designated culture, which is called SCOBY (Symbiotic Culture of bacteria and Yeast).  What is kombucha for? There is not much scientific evidence for or against health benefits. It is for sure lacto-fermented which is quite gut friendly. It also made with tea, hence it has caffeine which has a vitalizing effect. And real brewed kombucha is further low in sugar (as the sugar has been converted). And in the bar? We are not using kombucha for its health benefits. But in the bar the acidity in kombuc...

We talked about the current trends, which will be definitely see a widespread adaption in a lot of bars in the next months and years. But there is one "next thing" which will be definitely interesting, as it is unique. And this time, no Jeffrey Morgenthaler comes up with it before me. I am for the moment fascinated of fermentation. No - not necessary the alcoholic fermentation [via yeast]. But fermentations via more complex microbiological cultures. This is definitely nothing new. We are talking about sauerkraut, kimchi, fermented pickles - and we are talking about kombucha and kefir and well - the original ginger beer. Instead of relying on the mono-culture yeast [I know - there are thousand of different yeast varieties - but usually only one - or maximum very few are used in one brew], these ferments are relying on a symbiosis of yeast, probiotic bacterias [like lacto-bacterias], sometimes even fungus. And it is not a "accidental" process - but these microo...