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Kombucha must be consumed fresh and should not be shaken before opening. It should be consumed regularly and daily, but not in excess. Moderate consumption of kombucha is always beneficial and positive. Most importantly, regardless of the occasion, drink it regularly and incorporate its consumption like any other healthy habit...
Receita de Ginger Bug (Guia Completo para Começar a Fermentar) 3 minutos de leitura O ginger bug é o ponto de partida para criar refrigerantes naturais em casa. É uma cultura viva feita a partir de gengibre, água e açúcar, rica em leveduras e bactérias naturais que permitem fermentar bebidas...
Kimchi is a traditional Korean dish made by fermenting vegetables — usually napa cabbage — with a mixture of salt, garlic, ginger, scallions, etc. It is an ancient recipe that is part of everyday life in Korea, where it is consumed as a side dish with practically every meal. More...
Have you heard of Tepache? It's a wild fermentation process using only pineapple peel and sugar. A tropical explosion reminiscent of a natural beer or soda!
Fermentation is an art of nature, a natural process in which microorganisms—bacteria, yeasts, and fungi—transform food, creating new flavors, preserving nutrients, and benefiting health. Some of the most common foods in our diet, such as sourdough bread, kombucha, cheese, yogurt, sauerkraut, beer, wine, and chocolate, are fermented. During the creation...
Making kombucha at home is simple, but not everything that's simple is easy, as this process requires your attention and connection with the culture. The secret lies in the process: the right ingredients, clear steps, exact quantities, and some safety rules. After a few fermentation cycles, we promise you'll find...
Making kombucha isn't just about following a recipe. It's about witnessing a living process with many variables, dependent on both nature and your connection to the culture. One of the most frequent questions is: "When should I harvest my kombucha?" The answer seems simple, but within all simplicity lies complexity....
Kombucha culture thrives in temperatures between 23 and 26 degrees Celsius , which ensures an ideal environment for the fermentation process. However, winter presents challenges in maintaining these conditions, especially in countries like Portugal, where homes are often cold and the temperature can be difficult to stabilize. When temperatures fall...
I made my first kombucha: now what? This is the biggest concern for those starting to make kombucha at home. After the first batch, what to do? How to know if it's ready and how to continue production? Here are essential tips to ensure perfect fermentation and sustainable production. How...
Jun is known as the "champagne of kombuchas" due to its delicate and floral flavor. Unlike traditional kombucha, which uses black or green tea and sugar, Jun is made with green tea and honey, fermented with a SCOBY similar to that of kombucha. With many similarities to kombucha, Jun stands...
Although the gasification process is quite simple, it's important to have the right equipment. Follow these tips for a successful gasification process.
MAI is made in the same way we teach you how to make YOUR kombucha. Below you'll find a summary of our process, but if you want all the details, click here. We were born in a kitchen full of SCOBYs, with spontaneous, slow, wild, natural fermentations — or, to...
