Hannah Crum on Kombucha Making 101

Kriben Govender (Honours Degree in Food Science & Technology) and James Shadrach (Honours Degree in Psychology) have a fun conversation with the "Kombucha Mamma"- Hannah Crum on all things Kombucha. We cover common pitfalls for Kombucha novices, mould in Kombucha, Scoby Hotels, creating different kombucha flavour combinations, alcohol in Kombucha, benefits of kombucha, probiotics in kombucha and much more. 

 

 

Hannah Crum is The Kombucha Mamma, founder of Kombucha Kamp (http://www.kombuchakamp.com/), the most visited website in the world for Kombucha information, recipes and advice. KKamp's mission is to "change the world, one gut at a time." Along with partner Alex LaGory, Hannah is also an industry journalist & Master Brewer, directly mentoring thousands of new and experienced Kombucha brewers and providing consultation services for Kombucha start-ups since 2007. Together, Hannah and Alex co-founded Kombucha Brewers International, a non-profit trade association dedicated to promoting bottled Kombucha around the world. Kombucha Kamp classes, advice and reporting have been featured in BevNet, Beverage Spectrum Magazine, Whole Life Times Magazine, Los Angeles Times, Elephant Journal, Vital Juice and many others while her instructional video series with E-How/Expert Village has racked up over 1 million views. Alex and Hannah have written their first 400 page book, The Big Book of Kombucha (Storey Publishing, 2016), which covers every aspect of brewing Kombucha including 400 recipes, history, research and more. Hannah is also a leader and featured speaker in the Southern California Real Food movement, using the "Kombucha Lifestyle" as an introduction to other fermented foods, gut health, the human microbiome, "bacteriosapiens" and more.

 

Topics discussed:

• The Kombucha Mamma"
• Microbes are Magic
• How Kombucha makes you feel
• The Artist's way book

• Toxic processed foods
• The balance of life and death
• Predigestion through fermentation 
• Common fears expressed by novice Kombucha brewers
• Sour power
• Medicinal benefits of Alcohol
• Benefits of Kombucha Yeast 
• Tinctures
• Low Alcohol beverages- Water Kefir, Kvass
• Typical challenges for Kombucha Home brewers
• Temperature, Symbiosis, Nutrient and sugar sources, airflow
• Why is sugar used in Kombucha brewing
• Can you brew kombucha in sunlight?
• Best types of sugar for Kombucha brewing
• Jun Kombucha
• Sour and bitter flavours in kombucha
• Home Brew Kombucha vs Store bought Kombucha
• How do create different kombucha flavours?
• Ayurveda, herbal medicines, traditional Chinese medicine vs big pharma
• Big Book of Kombucha

• Savoury flavours to use in Kombucha
• Refined vs unrefined sugars in Kombucha making
• Is it possible to convert Kombucha into Jun Kombucha?
• Bacteria and Yeast found in Kombucha
• "Bacterio- sapiens)
• How does Kombucha affect your mood?
• The gut- our first brain
• Cleaning eating and reducing environmental toxicity
• The bacterial force field
• Benefits of fermented foods
• The benefits of human touch and eye contact
• Breaking down Biofilms and toxicity
• The best time to add herbs, fruits, medicinals in Kombucha making
• Experimenting with daughter Kombucha cultures
• Kombucha creativity
• Chinese fermented vegetables
• Kimchi
• Fermented fish
• Indonesian ketchup
• Stuffed fish head in Irish moss
• Lye fermented fish (lutefisk)
• Nam pla (fish source)
• How to prevent mould in kombucha making?
• How to make a kombucha hotel?
• How do you make kombucha without tea?
• Improving energy and digestion with kombucha
• Apple cider vinegar mother
• What is hard kombucha?
• Kombucha Brewers International

• Is Kombucha safe to drink?
• Probiotic content of Kombucha
• Probiotics in Kefir 
• Benefits of organic acids in Kombucha
• Hannah's top tip for gut health

 

 

 

 

 

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