Difference between revisions of "Kombucha ccccamp2019"
(Created page with "Kombucha SCOBY (culture taken out from the brew) Kombucha culture is used to ma...")
Revision as of 16:18, 8 July 2019
Kombucha culture is used to make a healthy probiotic beverage. Based on personal experience over the years I claim that it has positive effect on your digestion. There is more and more support from the ongoing research about probiotics on a beneficial effect on your immunity system, lowering risks of variety of cancers and allergy reactions. During this workshop you will learn how take care properly about our kombucha culture brewing lovely beverage of your own receiving your own kombucha SCOBY so you can continue to do that at home or your local hackerspace. You you will also receive a workshop manual which also available online (link in the text below).
Brewing your kombucha is fun and you will all learn how to make it "easy peasy Japanesey!" to be honest I consider it the most easy ferment to start with because it can take quite some abuse which lets be honest may happen when one is starting. I'll show you simple way how to make kombucha beverage based on a stable and long living kombucha biofilm culture - SCOBY, manuals will be handed out and available electronically - kombucha manual. From my point of view it is important to learn how to take care about your culture from A to Z, basics but strong and lasting because it is really the culture which matters. Lets be honest not every batch happens to be a "competition winner" but as long as you keep it healthy you have a next chance. We will also chat about various alternative usages like making kombucha vinegar and possible applications for micro-cellulose fiber produced by this culture (hopefully with some samples). We will share the culture of course, you will receive the result of our "long term breeding hack" Kombucha cosmopolita started already a while ago consisting from SCOBY's gathered from all around the world and regrown together! Of course there will be various tastings as always, we will see who brings what.