Kombuchology’s goal is to grow the craft kombucha community and spread the enjoyment of drinking and making kombucha.
Microbiologist by trade and craft food and beverage enthusiast, I’ve long used home brewing (beer, cider, mead, kombucha) and home fermentation (pickles, vegetables, yogurt, sourdough, vinegar) as creative outlets. Since I don’t typically consumer more than one or two alcoholic beverages in a month (often not even that), kombucha receives most of my attention. Like any artisan, I enjoy creating my own unique flavor profiles as well as admiring those crafted by others.
My interest in using kombucha as a cooking ingredient arose out of necessity. I was producing more kombucha than my family could consume. By creatively integrating the excess into our meals, I saved it from the drain.
No matter what your level of skill or experience, Kombuchology is here to help you get the most out of your own kombucha journey.