HAPPY KOMBUCHA BLOG — kombucha

In a world where wellness and sustainability take centre stage, a bubbling revolution is transforming the way we view our daily refreshment. Meet Barrel Booch Kombucha, a captivating fusion of ancient traditions and modern innovation. This article takes you on a journey through the delightful realm of Barrel Booch......

In a world filled with quick fixes and trendy diets, one ancient practice has steadily made its way back into the spotlight - fermented food! Far from being just a culinary trend, fermented foods have been a part of human diets for thousands of years, boasting numerous health benefits and unique flavours. As we embark on a journey to embrace healthier lifestyles, it's time to rediscover the joys of fermented food and its incredible impact on our well-being. A Brief Introduction to Fermentation Fermentation is a natural process that involves the conversion of sugars and carbohydrates into alcohol, acids, or...

Before the age of refrigeration Fermentation was historically used as a food preservation process where sugars are broken down by bacteria and yeasts. As such, fermented foods are a great source of probiotics because they contain live bacteria. 

So scobies can do some weird and wonderful things but what is normal and when should i worry? Brewing Kombucha is often not the prettiest of brews and the most commonly asked question we get asked is if a brew has gone moldy. So we have put together a little photo gallery for you.  I have included these pictures as people often panic when there scobies stop looking all white and pristine after you first brew with them! Scobies can do some weird and wonderful things during brewing.... here is just a few examples.... This scoby has split in two (this often...

Fermented drinks such as water kefir and kombucha and ginger beer are fun and very easy to make and drink. The bacteria and yeast in the cultures converts the sugars into lactic acid, a very small amount of alcohol, and a lot of carbon dioxide. In some cases too much carbon dioxide,  and as the drink continues to ferment, more and more gas is created. This gas creates pressure when it is sealed into a bottle and the more gas that is created the more pressure is created, and too much can cause problems.