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.