Kombucha Kamp

Kombucha Kamp Kombucha Kamp is the #1 resource for everything Kombucha! Hannah has been at the forefront of the modern Kombucha movement for over a decade.
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Founded by Hannah Crum, The Kombucha Mamma, we provide supplies, education & support to empower you to brew delicious, healthy Kombucha and Kefir at home or scale up for business. Founded by Hannah Ruhamah, The Kombucha Mamma, and her partner Alex LaGory, Kombucha Kamp is the world’s most trusted resource for home fermentation. What began as a homebrewing passion has grown into a global mission: b

ringing the power of fermentation into every home to help people improve their health naturally... one glass at a time. At Kombucha Kamp, we proudly support and educate on four delicious, health-boosting ferments: Kombucha, Jun Kombucha, Milk Kefir, and Water Kefir. Each is packed with probiotics and beneficial acids that nourish the gut and promote overall wellness, all for just pennies per glass when made at home. She co-founded Kombucha Brewers International (KBI), the trade association that advocates for the growing industry worldwide, and continues to champion quality, transparency, and education for both brewers and consumers. Together, Hannah and Alex have dedicated their lives to teaching, writing, and consulting, becoming the world’s leading experts in Kombucha and fermentation. Their focus on community, empowering individuals with the knowledge, supplies, and support they need, has helped millions discover the joy of brewing their own living foods and connecting with a healthier lifestyle. At Kombucha Kamp, we don’t just sell supplies... we cultivate a movement of people taking health into their own hands, building resilience, and sharing the gift of fermentation with family and friends.

08/27/2026

What happens when a traditional craft meets a growing industry? 🫙✨

Kombucha has been brewed for generations, but as it reaches more people, important conversations around standards, transparency, and tradition become even more important.

In this podcast conversation, we explore:
🧪 Why Kombucha needs clearer guidelines
🌱 How scaling fermentation can change the process
📖 The importance of protecting traditional brewing methods
🔍 Why there’s room for different types of fermented beverages

Because fermentation is more than a trend, it’s a craft built on knowledge, culture, and careful processes.

Full podcast episode coming soon on our YouTube channel 🎥

Sweet tea doesn't stay sweet forever… and that's the magic of Kombucha. 🍵✨Ever wondered how a simple jar of sweet tea tr...
08/26/2026

Sweet tea doesn't stay sweet forever… and that's the magic of Kombucha. 🍵✨

Ever wondered how a simple jar of sweet tea transforms into a tangy, complex brew?

It all comes down to a living microbial team working together.

First, yeasts begin breaking down sugars and creating fermentation products. Then, bacteria use those compounds to produce organic acids that bring Kombucha its signature tart flavor.

Over time, the balance shifts:

🍬 Sugar decreases
🍋 Acidity increases
🌿 Flavors develop

That’s why every batch changes as it ferments.

There’s no single “perfect” day for every brew. Temperature, ingredients, culture activity, and your personal taste all play a role.

The best way to understand your Kombucha?

Taste it. Observe it. Learn from it.

Every jar is a small fermentation lesson happening right on your countertop.

Want to dive deeper into the science behind your brew?

Explore the Kombucha Kamp Content Library for more fermentation guides and brewing education.

Link below:
https://www.kombuchakamp.com/kombucha-content-library

Grab a bottle of Booch and get your headphones ready - Hannah Crum, the Kombucha Mamma's interview with Sandor Sandor El...
08/26/2026

Grab a bottle of Booch and get your headphones ready - Hannah Crum, the Kombucha Mamma's interview with Sandor Sandor Ellix Katz begins in 15 minutes! 💜

https://www.youtube.com/live/5vQJvQ29rUE?si=daO91cCr1s6qaX4C

What if fermentation isn’t simply a way of preparing food, but one ...

08/25/2026

A SURPRISE Episode of Trust Your Gut Podcast LIVE is coming tomorrow, August 26th, at 8AM PST! Join Hannah Crum, the Kombucha Mamma and Sandor Ellix Katz to discuss his brand new book - Fermentation: A Natural History (Out TODAY - Amazon Link in YouTube Description).

Subscribe to the KKamp YouTube channel and click the bell icon to be alerted every time a new episode drops! 🔔

https://youtube.com/live/5vQJvQ29rUE?feature=share

08/25/2026

When everything starts calling itself “Kombucha”… what does the word actually mean? 👀

In this podcast conversation, we explore the growing confusion around products using the Kombucha name, from "functional beverages" to unexpected products and why understanding what’s truly fermented matters.

What separates real fermentation from simply using a label?

Listen as we dive into:
🧪 Kombucha standards and regulations
🌱 What consumers should look for
🔍 How the word “Kombucha” is being used today

A fascinating conversation about protecting the integrity of real fermentation and helping people make more informed choices.

Find more from our guest at and

Full podcast episode coming soon on our YouTube channel 🎥

Your Kombucha is telling you a story… you just have to know where to look.🫙✨A healthy brew is more than just the SCOBY s...
08/24/2026

Your Kombucha is telling you a story… you just have to know where to look.🫙✨

A healthy brew is more than just the SCOBY sitting on top.

The surface.
The liquid.
The sediment.
The aroma.

Every part of your jar gives you clues about what’s happening inside.

That new layer forming across the top?
That’s your culture creating a new pellicle.

Those cloudy strands or bits at the bottom?
Often just yeast and fermentation material settling out.

The real magic of Kombucha is that it’s a living ecosystem, where the culture, tea, sugar, oxygen, and microbes all work together.

So next time you check your brew, don’t just ask:

“Does my SCOBY look normal?”

Ask:

“What is my entire brew telling me?”

The more you observe, the more confident you become as a brewer.

👇 What’s the most surprising thing you’ve ever noticed inside your Kombucha jar?

Explore more fermentation guides, troubleshooting tips, and brewing education in the Kombucha Kamp Content Library.

Link below
https://www.kombuchakamp.com/kombucha-content-library

08/21/2026

A fizzy can with “prebiotic” on the label isn’t automatically the same thing as a fermented drink.

That distinction matters.

In this conversation, we get into what actually happens during fermentation and why simply adding functional ingredients to an acidic beverage doesn’t recreate the same process.

Fermentation takes time.

During that process, microbes transform ingredients, produce organic acids, and change the compounds present in the original substrate.

A shortcut may create something that looks like a functional beverage on the shelf.

But the question worth asking is:

What’s actually happening inside the can?

Because buzzwords like “prebiotic,” “gut-friendly,” and “functional” only tell part of the story.

Next time you’re choosing a beverage, turn the can around.

Read the ingredients.
Check the sugar.
Ask whether it was actually fermented.

Don’t just buy the claim. Understand the process.

👇 When you see “gut-friendly” on a beverage, what’s the first thing you check on the label?

Share below; we want to know how carefully our community is reading those cans.

This content is for educational purposes. The nutritional effects of individual beverages and ingredients depend on their formulation and processing.

Ready to stop buying kefir and start making your own? 🥛✨It all starts with the culture.Fresh Milk Kefir Grains and Water...
08/19/2026

Ready to stop buying kefir and start making your own? 🥛✨

It all starts with the culture.

Fresh Milk Kefir Grains and Water Kefir Grains give you a living culture you can keep feeding, reusing, and brewing with at home.

One batch becomes the next.

And once you get into the rhythm, kefir stops feeling like a recipe and starts becoming part of your routine.

Right now, you can save 30% OFF and start your own kefir journey for less.

🏷️ Use code: KEFIR30

Choose your culture, get your grains going, and see how simple home fermentation can actually be.

👇 Which would you try first?
🥛 Milk Kefir
💧 Water Kefir

Tell us below, then grab your grains through the link below.
https://www.kombuchakamp.com/kefir-grains?srsltid=AfmBOoqXXoM3FKi82hVNHrwhHYN6VhdrfjlQQ4JPMfafAoSa3PFqisOc

Your Kombucha can be perfectly calm in the jar… and a completely different story once it hits the bottle. 🫧🫙That’s becau...
08/19/2026

Your Kombucha can be perfectly calm in the jar… and a completely different story once it hits the bottle. 🫧🫙

That’s because bottling doesn’t stop fermentation.

It changes the environment.

Add fruit, juice, or another flavoring and you may also be adding fresh sugar for the microbes to use. Seal the bottle, and the carbon dioxide produced during fermentation has nowhere to easily escape.

That’s how you get those bubbles we love.

But it’s also why more fizz isn’t always better.

Bottle size.
Headspace.
Temperature.
Added sugar.
Time.

They all influence what happens next and even two bottles filled from the same batch can carbonate differently.

So instead of chasing the biggest POP, aim for controlled carbonation.

Pay attention to your bottles, avoid letting pressure build excessively, and chill them thoroughly before opening.

👇 What’s been your biggest second-fermentation surprise?

A bottle with zero fizz?
The perfect carbonation?
Or one that tried to decorate the ceiling? 😅

Share your experience below. Your lesson might save another brewer a very sticky cleanup.

Save this carousel for your next bottling day, and explore our deeper guides to flavoring, carbonation, bottles, and fermentation timing in the Kombucha Kamp Content Library through the link below
https://www.kombuchakamp.com/kombucha-content-library

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08/19/2026

💜💜💜

🌍 Welcome, Spraga, to the KBI Verified Seal community!

Originally founded in Ukraine, Spraga has built a distinctive presence in the European kombucha market with its playful “Oddly Real” positioning and a focus on making fermentation approachable for a new generation of consumers. The brand pairs organic tea and live cultures with unexpected fruit, botanical and spice combinations, creating a range that feels as much at home in the better-for-you beverage aisle as it does in the world of craft fermentation. With its growing footprint across Europe, Spraga is bringing its take on kombucha to more consumers while staying rooted in authentic fermentation.

By earning the KBI Verified Seal, Spraga is joining a growing global network of producers committed to protecting the integrity of real kombucha and making that commitment visible to consumers.

👉 Learn more about the KBI Verified Seal Program and apply: https://kombuchabrewers.org/kbi-verified-seal-program/

Address

Gardena, CA

Opening Hours

Monday 9am - 4:30pm
Tuesday 9am - 4:30pm
Wednesday 9am - 4:30pm
Thursday 9am - 4:30pm
Friday 9am - 4:30pm

Telephone

+14242455867

Alerts

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