Como fazemos o nosso kimchi e chucrute
O que há dentro do frasco: ingredientes, processo e porque fermentamos 21 a 28 dias.
Gengibre, Curcuma e Beterraba o que a ciência desta Raizes
Introdução Gengibre, cúrcuma e beterraba. Três raízes diferentes, com histórias diferentes — mas com algo em comum: foram usadas tradicionalmente há muito tempo, bem antes de existir um único estudo científico sobre elas. Hoje a ciência estuda cada uma a sério. Nem tudo está provado, e a evidência é mais...
How and when should you drink Kombucha?
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...
Como criar o teu próprio Ginger Beer? Guia Completo
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...
What is kimchi made of? What is kimchi? Who is kimchi?
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...
Tepache: a fermented pineapple drink
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!
What is fermentation? Theoretical, practical, and scientific definition.
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...
How to make Kombucha at home? Basic Recipe (F1)
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...
Fermentation time and ideal kombucha point (F1)
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....
How to Ferment Kombucha in Winter: Tips to Beat the Cold
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...
First kombucha batch ready! What to do next?
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...
What is JUN Kombucha that ferments honey?
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...
How to Improve Kombucha Carbonation?
Although the gasification process is quite simple, it's important to have the right equipment. Follow these tips for a successful gasification process.
How do we make our kombucha?
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...