What Is Kombucha & Why Is It So Popular?
Kombucha is a fizzy, probiotic-rich tea that supports digestion and boosts energy. It’s made by fermenting sweet tea with a symbiotic culture of bacteria and yeast (SCOBY). The result? A delicious, tangy drink that’s good for your gut!
How to Brew Kombucha at Home
To make kombucha, you’ll need black or green tea, sugar, a healthy SCOBY, and patience. Simply brew your tea, add the SCOBY, and let it ferment for 7–14 days. Once ready, bottle it with fruit for a second fermentation to create natural carbonation.
What Is Kombucha & Why Is It So Popular?
Kombucha is a fizzy, probiotic-rich tea that supports digestion and boosts energy. It’s made by fermenting sweet tea with a symbiotic culture of bacteria and yeast (SCOBY). The result? A delicious, tangy drink that’s good for your gut!
How to Brew Kombucha at Home
To make kombucha, you’ll need black or green tea, sugar, a healthy SCOBY, and patience. Simply brew your tea, add the SCOBY, and let it ferment for 7–14 days. Once ready, bottle it with fruit for a second fermentation to create natural carbonation.
Must-Have Tools for Home Fermenters
Starting your fermentation journey? Here’s what you need: glass jars, fermentation weights, an airlock system, high-quality salt, and a starter culture (if needed). Having the right tools ensures a safe and successful ferment.
Best Ingredients for Fermenting Success
The quality of your ingredients matters! Choose organic vegetables, non-chlorinated water, and unrefined salt. Whether you’re fermenting yogurt, sourdough, or miso, using premium ingredients makes all the difference.
How Fermentation Helps Reduce Food Waste
Preserving Fresh Produce Naturally
Fermentation is one of the oldest methods of food preservation. Instead of letting vegetables go to waste, turn them into delicious pickles, kimchi, or sauerkraut. It extends shelf life while enhancing flavors and nutrition.
Creative Ways to Use Fermented Leftovers
Leftover brine? Use it in salad dressings! Overripe fruit? Turn it into fruit scrap vinegar! With fermentation, almost nothing goes to waste—helping both your wallet and the planet.
