Brewing Kombucha at home is an extremely fulfilling hobby. Not only do you save money, but you have complete control over what goes into your ‘booch. Some think that home-brewing Kombucha is scary, but it shouldn’t be! This part of the guide, I’ll be going over my methods to Flavor, Bottle, and Second Ferment Kombucha at home.
After my post on Starting a Continuous Kombucha Brew System, I had plenty of people asking for a more in-depth look on how to grow a SCOBY at home. After reading about Kombucha’s plethora of beneficial enzymes, probiotics, vitamins and antioxidants, I don’t blame you!
You would have to be living under a rock to have not heard about Kombucha (pronounced kom-boo-chuh) by now. It seems to be everywhere! This 2,000 year old fermented tea has definitely been gaining serious attention recently due to its heath-benefits, not to mention the delicious tangy taste! This guide will answer all of your first-timer (or even pro!) questions about starting a continuous brew kombucha system.
Have you ever been told “Veganism is just for rich, white people. I can’t make the change because I’m on a budget.”?
Well, I have. And I’m f*cking tired of hearing it!
Here’s the deal:
Veganism is for everyone. Regardless of your ethnicity, food budget or whatnot.. and I’m here to prove it to you!
Few things are as overwhelming as finding a vegan grocery store to shop at.
There are hundreds of chains, thousands of aisles, and millions of different products… where’s do you even start!?