I first discovered kombucha in 2021, thanks to my friends from Poland, Hubert and Ida. Not only did they treat me to this intriguing drink, but they also gifted me a SCOBY and explained to me the fermentation process. It was the beginning of my own kombucha journey and I feel lucky that it started with handcrafted, unpasteurized and a home made product. Thank you once again, Hubert and Ida!

Fermentation has always been a deep passion of mine, so it was a jackpot. A fresh, flavorful drink that supports gut health and contains only a trace of alcohol sounded too good to be true, but kombucha proved otherwise. From that point forward, I was hooked and I set myself a goal: to create the best possible kombucha. Simply.

Is There an Ideal Kombucha?

I don’t believe in a single “ideal” kombucha. Just like with wine, cheese, or any fermented food, what’s perfect is a matter of personal taste.
But I know what the ideal kombucha is for me – and that’s the perspective you’ll find on this blog.
I like mine low in sugar, fresh and bright, gently carbonated, and without any strong vinegar flavor. The first goal that guided my brewing was to make a drink that could be served as a kind of substitute for wine. I deeply enjoy wine for its taste, structure, and complexity, but I have a low tolerance for alcohol. So I wanted something non-alcoholic that could still deliver the same sensory depth.
Don’t get me wrong – I love wine, liqueurs and ciders. They’re rich in flavor and full of character. But kombucha can offer similar pleasures, without the alcohol, and that opens up exciting possibilities for many of us.

Kombucha Deserves Our Full Attention

When I make and taste kombucha, I approach it much like a wine tasting – with attention to aroma, color, clarity, balance, and flavor evolution. I believe kombucha deserves the same respect we give to wines and ciders. That means slowing down, being present, and truly tasting what’s in the glass.

As someone certified with WSET Level 2 in Wines and the Academy of Cheese Associate, I bring structured tasting techniques and pairing principles into my kombucha work. These certifications have helped me refine my palate and deepen my understanding of how flavors interact – which I now apply to both brewing and pairing kombucha.

This blog is an extension of that mindset. Here, you’ll find kombucha recipes, brewing tips, and food pairing suggestions rooted in experience and experimentation. I’ll focus on exciting, fermented, and fresh pairings that bring out the best in both food and drink.

Welcome to the Table

Whether you’re already brewing or you are just curious about kombucha’s potential, this space is for anyone passionate about flavor, fermentation, and food.

Kombucha isn’t just a healthy alternative – it can be an expressive, elegant, and exciting part of your culinary experience.

Welcome and cheers to what’s brewing next!