Is commercially-produced “kombucha” real kombucha? During preparation for last month’s episode of Fermentology For Now, Caroline pointed out that, since traditional kombucha-making involves taking some kombucha and using it to inoculate (or back-slop) a batch of sugar-sweetened tea, we should be able to use commercially-made kombucha to make a new batch. We decided to test the commercial kombuchas we had (as well as my home-brew) against this benchmark; if we back-slopped them in to some sweetened tea, would they make genuine kombucha?
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Fermentology with Jo and Caroline: kombucha experiment results are IN
There is no caption and no transcript for this video because Substack AI keeps trying to do them in Welsh. I have nothing against the Welsh language, but the video is not in Welsh!
Fermentology with Jo and Caroline
partners in brine, bringing clarity to the fermentation world.
partners in brine, bringing clarity to the fermentation world.
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Jo Webster
Caroline Gilmartin
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