Reader Questions & Answers on Kombucha

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.

further resources

where to find kombucha starts and continuous brew kits

books on fermentation and kombucha brewing

previous reader q & as

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 for inclusion.

Learn to Cook Real Food

Inspired Recipes, Tips and Tutorials.

What people are saying

  1. says

    So excited to see this video! I just bought my SCOBY from Hannah… getting ready to brew my first batch! I’m nervous, though!

  2. says

    My kombucha has been coming out beautifully. I’m ready to graduate to a gallon container to up the production. I can’t wait until my current batch is done with the second fermentation with tons of ginger. It is going to be like spicy spicy ginger beer!

  3. Gloria says

    Hi Jenny!
    Thank you so much for posting this interview with Hannah. The information she shared is so good. I didn’t realize kombucha was in many ways so versatile. My only experience with kombucha was a couple of years ago with my very first batch. I had started it with a culture that came dry and followed the instructions. Anyway at the end of the prescribed time the culture looked like it had mold on it. So I threw everything away and resigned myself to never try it again. However, watching your interview of Hannah I have decided to give it another shot. This time I think I understand more about it than before.
    So thank you so much for bringing your readers such great information about foods/beverages that are real and good for us.
    Gloria :)

    • says

      I had no luck with dehydrated SCOBYs, and I tried twice. I got mold both times, and my theory is that they were not sufficiently rehydrated to handle the quantity of kombucha I was trying to make (despite following the rehydration instructions to a t). I bought another SCOBY that came with starter liquid and have had no trouble since.

  4. Laurie says

    This is interesting and timely. I just had a friend phone me yesterday to warn me against my kombucha making.
    Setting that aside I have high pressures in my eyes. One of the things I am to avoid is caffeine. Does the caffeine remain present in the finished product. This is a big and important question for me because I am not willing to risk blindness for my kombucha indulgence. I do have an appt in July to have my pressures checked, but that is still a while from now. Thank you for posting this interview.

  5. says

    Fantastic timing! I’m brewing for the first time and have been keeping a diary on my blog about my experiences. I hope it’s ok to link to this video, it’s great and very helpful!! It has answered so many questions I’ve been wondering about.

  6. Ivy says

    If I have Kombucha that is done with it’s cycle and I want to save that top mother, can I dehydrate it to sprinkle for use later? I don’t want to just throw it away and I’m afraid to kill it in the Excalibur.

  7. Lyn says

    I just started a culture with the dehydrated scoby. I did Hannah’s Kombucha boot camp so I am looking forward to experimenting. Thank you so much for the education you provide I am really learning a lot.

  8. says

    about other uses for kombucha – you can use it instead of kvass to make okroshka, a cold Russian soup; my gran actually most often made it with kombucha (or ‘tea mushroom’, as we call it :-)), or kefir.

    Here’s a recipe:

    In equal proportions, mix together some finely chopped cucumbers, radishes, hard-boiled eggs, cooked potatoes, cooked meat (pork sausage is wonderful; if you’re vegetarian, you can skip the meat), fresh parsley, fresh dill; dilute kombucha OR kefir OR kvass with cold broth, and pour over; mix well, serve with soured cream!

  9. Bebe says

    Thanks for the video. I also appreciate the link(in the comments) to directions for de-caffeinating. I gave up caffeine entirely over a year ago but I do still use regular tea in my booch, figuring it has been reduced enough to be o.k. for me. I would like to try the caffeine reducing method to see if I notice any positive differences.
    I mix my flavored or plain kombucha with a little wine and serve over ice to make a cooler… yummy, refreshing and relaxing!

  10. judith scott says

    one of my favorite things to do is share your website. something good is
    always brewing..thank you so much jenny. this is amazingly helpful information.
    something our own grandparents shared with one another daily.

  11. margaret paynter says

    Hi, love kombucha, but heard that kombucha can grow in your large bowl and cause a bowl obstruction? Is this true?

  12. Geri says

    I just made my first batch of Kombucha! When I went to remove and split my scoby it started to rip and fall apart. I threw out the part that ripped off and just put the rest of it in for my next batch. I have a friend that wants to start a batch and I promised her my next scoby. Is there a better way to try to separate it?

  13. Beatrice says

    Great video! Thank you. My 6-year old loves Kombucha! I let it ferment for two to three weeks. I haven’t tried flavoring it yet. I make it by batch but would love to try the continuous method. I’ve met Hannah and have tasted her flavored Kombucha. It’s delicious!

  14. says

    thanks so much !! really enjoyed the conversation and have become passionate about Kombucha and sharing it with others :) Will share on my website and facebook page as well.

  15. TheAncientOne says

    Are some of these people on the internet nuts wanting $50.00 for a kombucha Culture I’m trying to find some raw kombucha tea i can’t seem to find any

  16. David Amann says

    After having set my “Hotel” what do I do with the excess Scoby formed after each brewing? What is the best ways to dispose of the Scoby?

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