The #1 Go-To Resource For All Things Kombucha (And How Bacon, Kombucha & Alcohol Mix!).

Did Lindsey Lohan really get drunk on kombucha? How much caffeine and sugar is in kombucha? Can you eat that slimy scoby thing that floats to the top? How can you make kombucha more "bubbly" if you're making it yourself? Can kombucha be used for things other than just drinking? Is it safe to mix kombucha with cocktails or (as I do) to top it off with a bit of vodka now and then?

We're going to tackle all these topics and much more in today's interview with Hannah Crum, author of the brand new title "The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea" Hannah joined me last year for the podcast episode "Kombucha: Everything You’ve Always Wanted To Know But Were Afraid To Ask.", but since then, she's written the quintessential guide to all things kombucha, and what I would consider to be the #1 resource for anybody who wants to know everything there is to know about kombucha. With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!). Hannah Crum is known as The Kombucha Mamma, and is founder of Kombucha Kamp, the most visited website in the world for Kombucha information, recipes and advice. Hannah is also an industry journalist & Master Brewer, directly mentoring thousands of new and experienced Kombucha brewers and providing consultation services for Kombucha start-ups since 2007. Hannah is also a leader and featured speaker in the Southern California Real Food movement, using the "Kombucha Lifestyle" as an introduction to other fermented foods, gut health, the human microbiome, "bacteriosapiens" and more. She ships freshly grown, full-size Kombucha starter cultures to more than 10,000 people worldwide and offers kits and Continuous Brew Packages, the ultimate in convenient homebrewed Kombucha, via her webstore. During our discussion, you'll discover:

-A quick review of what kombucha actually is... -How kombucha affects your liver (and why you should have trace amounts of alcohol in your kombucha)... -Why nearly all our ancestors drank some form of kombucha... -How much caffeine is in kombucha, and which chemicals in kombucha balance out any caffeine... -The true facts about kombucha and sugar... -What kind of water to use if you make your own kombucha... -Whether you can or should eat the "scoby" part of kombucha (and one suprising use for the scoby)... -How to get more bubbles and carbonation in your kombucha... -How you can you know if you have mold or could be making "bad" kombucha... -Hannah's #1, most recommended kombucha recipe (that you're guaranteed to have never heard of!)... -The surprising, some non-drinking ways you can use kombucha... -How to make an amazing "pork-tini" with your kombucha... -And much more!

Resources from this episode: Get Your Free Kombucha DIY Guide & E-book Here Link to Hannah's kombucha book tour & dates Do you have questions, comments or feedback for Hanna or I about the Big Book of Kombucha or anything else we discuss in this episode? Leave your thoughts at BenGreenfieldFitness.com and one of us will reply!

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