Kudos to Hannah Crum for two new AI-generated informative videos promoting the home brewing of kombucha and Jun, “the champagne of kombucha”. These companion videos are brief (6-minute) animations that pack a lot of knowledge, supplied by Hannah, the author...
MOMO kombucha was in the news recently after securing an additional £2 million in investment funds. I ask co-founder Josh Puddle about the history and plans for his company. Origins In May 2016, Josh was somewhere over the North Atlantic,...
Duff McDonald — the philosopher of kombucha — interviewed me for his How to Tickle Yourself podcast in January. His podcast ranges over a variety of topics: politics, spirituality, inspiration, and, yes, kombucha. He has interviewed Adam Benziger, the founder...
The Spring 2023 edition SYMBIOSIS magazine is out now. This is the official Journal of Kombucha Brewers International, a trade publication for the kombucha industry. The first edition came out in June 2020, the second edition in September 2020, the...
The Fall 2022 edition SYMBIOSIS magazine is out now. This is the official Journal of Kombucha Brewers International, a trade publication for the kombucha industry. The first edition came out in June 2020, the second edition in September 2020, the...
The Spring 2022 edition SYMBIOSIS magazine is out now. This is the official Journal of Kombucha Brewers International, a trade publication for the kombucha industry. The first edition came out in June 2020, the second edition in September 2020, the...
The Fall 2021 edition SYMBIOSIS magazine is out now. This is the official Journal of Kombucha Brewers International, a trade publication for the kombucha industry. The first edition came out in June 2020, the second edition in September 2020, and...
The Winter 2020 edition SYMBIOSIS magazine is out now. This is the official Journal of Kombucha Brewers International, a trade publication for the kombucha industry. The first edition came out in June and the second edition in September. We’d planned...
This article follows on from the Introduction posted last month. For the ease of presentation, I have decided to present this entire topic in three different parts. Part 1 will describe the period spanning from the beginning up till the...
A persistent myth advises that the tea brewed to make kombucha should be sweetened with “sugar to taste.” This is wrong. The right information As Hannah Crum explains in Chapter Four of her excellent Big Book of Kombucha, a standard...
