Mar 30, 2019
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
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.
Toxic processed foods
The balance of life and death
Predigestion through fermentation
Common fears expressed by novice Kombucha brewers
Medicinal benefits of Alcohol
Benefits of Kombucha Yeast
Low Alcohol beverages- Water Kefir, Kvass
Typical challenges for Kombucha Home brewers
Temperature, Symbiosis, Nutrient and sugar sources,
Why is sugar used in Kombucha brewing
Can you brew kombucha in sunlight?
Best types of sugar for Kombucha brewing
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 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
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
Experimenting with daughter Kombucha cultures
Chinese fermented vegetables
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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Connect with Kriben Govender:
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