It has been a while since we held an online fermentation workshop.
The weather is getting warmer and we are craving acidity.
You might be very happy to have kombucha in your kitchen!Â
We sent kombucha strains and everyone prepared homemade kombucha.
The main feature of Kamoshika's Kombucha is its herbal tea base.
This kombucha is less peculiar than black tea, easier to drink, and easier to apply.
In this issue, we will introduce various patterns, including lemongrass, a blend of rosehips and hibiscus, and fresh mint. We also discussed secondary fermentation, how to use overgrown strains, and much more.
Kombucha is a "vinegar-making fermentation" at home.
Use it like vinegar in its sour state, or enjoy it as a drink in its sweet and sour state, or as a summer drink.