36: Getting Started With Homemade Kombucha

Getting Started with Homemade Kombucha

I really enjoyed this podcast episode because I got to chat with one of my dear friends, Hannah Crum. Even though I’ve been making Kombucha and Kefir for years, I learned some new tips and tricks for better brewing (and some really cool ideas of ways to use Kombucha!)

Why Homemade Kombucha?

Hannah runs Kombucha Kamp, where she provides information, tutorials and kombucha-brewing equipment. Known as the “Kombucha Mama,” Hannah is largely considered one of the country’s foremost experts in kombucha brewing and fermentation.

If you are already a ‘bucha fan like I am, check out this episode for some new ideas. If you are just starting out with Kombucha, this interview will be a great starting point.

In this Episode, we Talk About

  • Why Kombucha is so beneficial
  • The difference between it and Kefir or Kvass
  • How to brew it
  • The difference between batch brewing and continous brewing
  • The benefits of homemade kombucha vs. purchasing store bough
  • If you really have to use black tea and white sugar
  • If Kombucha is safe during pregnancy or not (the answer may surprise you)
  • If there is a concern about the fluoride content in Kombucha
  • Is it safe to drink or does it harm your enamel
  • Unusual uses for Kombucha
  • Hannah’s best tips for getting started brewing

Resources We Mention

Are you a ‘bucha drinker? What is your favorite flavor?

Thanks for Listening!

Thank you so much for joining me this week. Please leave any comments or feedback in the comments section below.

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Thanks to Vital Proteins for sponsoring this episode of the Wellness Mama podcast. I use gelatin and collagen powder daily in cooking, baking, smoothies, hot drinks and as a supplement. Collagen helps reduce wrinkles and improve skin health, so this may be the reason that I often hear “You look too young to have five kids!” If you’ve never tried gelatin or collagen, I definitely recommend checking our Vital Proteins! Use the code VPWM10 to get a 10% discount off your order!

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Reader Interactions

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Reader Comments

  1. This is my 3 day of fermenting and there’s is little white spots on top of my scoby. Is that ok? How can I tell if it’s bad or not?

    Thank you
    Cindy

    • White spots are usually a sign of new SCOBY growth. If you need further assistance identifying what you are seeing, send a photo to customerservice@kombuchakamp.com

  2. I love Kombucha. I’m new to it but have been making it for a few months. My favorite flavor is ginger (for 2nd ferment) but I like blueberry too! I just put a few frozen blueberries in my bottles for a second ferment. Sometimes I add ginger in too because I think it makes the boocha fizzier.

  3. I’ve been brewing my own kombucha for couple months now and am getting a hang of it. HOWEVER, there are still hiccups here and there, and I can’t find anything online to my questions.

    First question: I have five glass containers brewing kombucha. Is it okay to place them right next to each other? I know that you’re not supposed to place other cultured/fermenting foods close to kombucha.

    Second question: Couple weeks ago, I started two new batches of kombucha in different containers. The recipes are the same, the only difference is that one of them is using a new/fresh scoby. This particular batch with the new scoby is having a hard time forming a new scoby and it’s not fermenting like the other batch. I eventually switched out the scoby and put a more activated one in there, and it seems like it’s still struggling to ferment like the other one. Should I be concerned or should I just leave it in there and let it take longer to ferment?

  4. There is another wonderful group on Facebook called Kombucha Brew Crew. I am new (again) at brewing and find their conversations and members very helpful and supportive. Between comments from the Wellness Mama readers, Kombucha Kamp and the Brew Crew I believe the readers/brewers here will find the resources they are seeking.

    Thank you, Wellness Mama, for the wonderful array of information you provide your readers. Much appreciated!

  5. Hi Katie! What did you do to reverse your sons dairy allergy? My oldest daughter has been allergic to dairy since birth. She also has a ton of other food allergies and I’m sure it’s a gut issue and an imbalance of good and bad bacteria in her gut. I would love to hear the story about your son and his dairy allergy and how you reversed it. I would love to be able to do that for my daughter as she loves ice cream, cheese, and other things that she has such a hard time with not getting to eat it.

  6. Hi Katie
    I have been given a mother brew. I have just made my tea brew. The mother brew has a thick scoby on the bottom and thin one on the top. I use the top scoby for my tea right? so what do I do with the thicker one. So new to this. Thank you.

    • Hey Rene – you can reuse the large SCOBY and give the “baby” away or use it to make another batch. Both are still good for use 🙂

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