How to Make Kombucha at Home: A Simple Guide to Continuous and Batch Brewing
Kombucha is a naturally fermented, lightly fizzy drink made from sweet tea and a SCOBY—a living culture that transforms the tea into a tangy, probiotic-rich beverage. It’s been part of traditional health practices for centuries, and now it’s made a big comeback in home kitchens for its gut-healing benefits and refreshingly tart flavor.
Once you get your rhythm down, it’s easy—and incredibly rewarding—to make your own kombucha. Here’s exactly how I do it at home, whether I’m brewing in a simple glass jar or using a continuous brew setup with a spout.
How to Make Fermented Pickles: My Step-by-Step Guide
If you’ve never made fermented pickles before, this recipe is a perfect place to start. Unlike traditional pickles made with vinegar, these are lacto-fermented using a salty brine and beneficial bacteria. The result? Crunchy, tangy pickles that are teeming with gut-loving probiotics—and totally customizable.
A Beginner’s Guide to Fermented Foods
If you read my last post on simple ferments for gut health, you already know I’m a big fan of milk kefir, water kefir, and kombucha. But maybe you’re still feeling a bit hesitant—like, how do you even get started? or what else can I try?
Let’s break it down!
Simple Ferments for a Healthy Gut: Why Milk Kefir, Water Kefir, and Kombucha Belong in Your Kitchen
If you were to walk into my kitchen on any given day, you'd likely see three things bubbling away on my counter: milk kefir, water kefir, and kombucha. These simple ferments have become a staple in my home, not only because they're easy to make, but because they've played a major role in my own journey toward better gut health and healing.