Lila's "Friends of Kombucha" and "Kombucha Killers" illustrations were featured on Boochcraft t-shirts. Boochcraft is an alcoholic kombucha company based out of San Diego.
Purchase a shirt here!
Here is one of my go-to kombucha flavoring recipes! Ginger and lemon are powerhouse foods that support digestion, the immune system and your body’s natural detoxification pathways. I prefer making ginger juice over slicing or grating the ginger for better and more integrated flavor, plus no straining at the end!
Lemons are a rockin' source of vitamin C, B6, potassium, folic acid and flavonoids. Limonene in lemons elevate your liver enzymes and help with the liver’s detoxification process.
Ginger contains gingerols which are the pungent compound of the ginger rhizomes. This food is known for its anti-inflammatory, immune boosting and digestive qualities. Ginger is a warming root that makes you sweat, which is a great way to detox a little bit everyday.
Ginger Lemon Kombucha
2-inch piece of ginger
2 Tbs water
1 Tbs lemon juice
½ tsp cane sugar
Plain kombucha from primary fermentation
34 oz snap-top bottle
The origin of my first SCOBY (Symbiotic Colony of Bacteria and Yeast)
My first SCOBY was given to me the Summer of 2012 when I WWOOFed on a blueberry farm on Vancouver Island. Everyday Joanne, the owner of the farm, would pull out a jar of liquid with a slimy pancake floating on top and pour herself a glass. I was slightly disgusted, but very intrigued. One day I got the guts up to ask her what she was drinking. She said that it was 'kombucha' and offered me a glass. After the first sip I instantly fell in love! This drink was bubbly, sour, sweet and slightly strange. The perfect combination.
As a parting gift she gave me a piece of her SCOBY and I traveled back to California for the rest of the Summer. I started brewing the moment I got home and never stopped. I have traveled all over the world with my SCOBY making kombucha along the way.
How I got started teaching workshops
In college I'd bring my home-brewed kombucha in recycled jam jars to sip on during my art history classes. More and more of my friends started asking me what I was drinking (because duh! most people thought I was making my own moonshine). Once they learned it was fermented tea and tried some of my brew, they insisted that I teach them how to make kombucha too! I taught my very first kombucha brewing workshop in 2012 through Sprouts, the Student Food Co-op, I volunteered at on campus.
How kombucha changed my life
Before making kombucha myself I never thought that I could make anything that I'd find in a store. I became inspired to make other foods items like jams, nut butters, bread and sauerkraut. I also started to make the connection between the food I eat and how it makes me feel. Drinking kombucha and eating vegetables made me feel good, while eating a bunch of vegan brownies and peanut butter for dinner did not.
Not only was kombucha delicious to drink and made me feel good physically, but I also loved connecting with people about how to make it themselves. I found my love for teaching people about nutrition and how to make nourishing food. This enthusiasm for wellness was one of the things that inspired me to go to Bauman College to become the Certified Nutrition Consultant I am today.
The slimy SCOBY connection
My SCOBY's name is Shiela. While she came into my life from Vancouver Island in 2012 this kombucha organism originally came from San Francisco in 1992! I have personally given pieces of my SCOBY to hundreds of people over the last 7 years. Though my workshop attendees don't know each other, we all connected through the invisible web of sharing the same kombucha starter.
Are you brewing kombucha from attending a workshop of mine? I want to see how it's going!
Follow @kombuchatothepeople and then tag me in your instagram pictures so I can celebrate your kombucha successes or answer any of your booch questions.