Hi, I’m Wardee from Traditional Cooking School. I’ve been fermenting for years. In fact, I'm the author of "The Complete Idiot’s Guide to Fermenting Foods", Penguin 2012.
And in the world of fermented food and drinks, Kombucha is quite possibly at the top of the list ...
We’re in love with KOMBUCHA — slightly sweet, slightly sour and a little bit fizzy — the traditional ferment that’s easy enough for a beginning ferment-er and nourishing enough that fermenting veterans keep a batch brewing at all times, too!
At Traditional Cooking School, we get questions about kombucha regularly ...
- How to make it?
- How to flavor it?
- Which sweetener is best?
- Can I make it with honey?
- What do I do if my kombucha is too sour?
- And sooooo many more!
So, with all your questions and curiosities and tips, we know one thing’s for sure ... You’re as crazy about kombucha as we are!
So, I put together this invaluable FREE resource for you: The ULTIMATE Kombucha Guide!
You’ve got kombucha questions; The ULTIMATE Kombucha Guide has answers!
Whether you’re new to kombucha brewing or you’re an old hat, it never hurts to go back to the basics ...
Just click the orange button above or below to get the FREE "ULTIMATE Kombucha Guide" eBook and get all your questions about Kombucha answered.
I'll see you inside! :-)