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I first tasted kombucha when I visited my sister in California nearly six years ago. One sip of the latest carbonated craze and I was hooked. Fast forward to my first semester of college. I asked my ...

Fermentation is not just one of the oldest ways to preserve food—it’s also one of the healthiest, packing in bold flavours and gut-loving goodness. As fermented foods make a global comeback, Korea’s ...

200 grams unpasteurized kombucha (or the liquid that comes with a packaged SCOBY) We’ll begin our kombucha making with a recipe that closely follows the method for brewing a classic kombucha made from ...

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IT WAS ONLY a matter of time before kombucha—the tart and effervescent, fermented tea-based beverage—got fancy. “It’s like third-wave coffee: People care about where the beans come from, how they’re ...

Photo by Evan Sung. (The original image is no longer available, please contact KCRW if you need access to the original image.) 200 grams unpasteurized kombucha (or the liquid that comes with a ...