I first met Hannah of Kombucha Kamp a year ago when I spoke at a fermentation festival in California. Since that time, I’ve been astounded by Hannah’s knowledge of kombucha coupled with her relaxed and authentic attitude toward real food. When I have a question about kombucha, I invariably turn to Hannah for her expertise. So when I invited you to email your questions on kombucha into Nourished Kitchen, I was grateful that Hannah offered to lend her knowledge in answering them.
In this interview, we discuss kombucha brewing techniques, history, benefits and answer simple (but common) questions like, “Can I still drink kombucha when pregnant?” or “Do I have to use black tea and white sugar in my kombucha?”
Hannah also generously contributed this guest post on kombucha to Nourished Kitchen.
Video: Common Questions on Kombucha
Viewing the video on your apple mobile device? Click here.
where to find kombucha starts and continuous brew kits
- Hannah’s company – Kombucha Kamp – offers high-quality kombucha mothers, teas and continues brew kits as well of loads of information on fermentation (click here for starters).
- Kombucha Recipes from Kombucha Kamp.
books on fermentation and kombucha brewing
- Wild Fermentation and the Art of Fermentation, by Sandor Katz, both address kombucha brewing techniques and history.
- Nourishing Traditions, by Sally Fallon Morell, discusses traditional foods and provides information on kombucha.
previous reader q & as
- Reader Questions on Vitamin K2: Learn about vitamin K2 and the calcium paradox with Dr. Kate Rheaume-Bleue
- Reader Questions on Proper Preparation of Whole Grains: When to Soak, When to Sour, When to Sprout and why grain-free diets aren’t for everyone.
- Reader Questions on Natural Bodycare: Because you shouldn’t put anything on your skin that you wouldn’t put in your mouth.
- Reader Questions on Bone Broth: Everything you need to know about preparing mineral-rich bone broths, broths and stocks.
upcoming reader Q & As
Our upcoming question and answer sessions will focus on mother-to-mother milk sharing and wild-caught seafood choices. Plus I’ll be speaking with Sandor Katz of the Art of Fermentation and Wild Fermentation on Monday, send your questions to email@example.com for inclusion.