Hello everyone! If you are reading this it means either you already know what kombucha is or you just discovered that it exists and you want to know more.

No matter if you are a kombucha maker, food pairings enthusiast, flavor creator or just a person who follows the newest trends in the hospitality world – here you will find tips, practical informations, recipes and inspirations around kombucha and other fermented goods. My name is Eliza, LATO Lab creator, and I will guide you through all of it.

How it started

I first discovered kombucha in 2021, thanks to my friends from Poland, Hubert and Ida. Not only did they gave me a try to an excellent kombucha, 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. I fell in love with its flavor and freshness. And when I’ve learned that it actually supports your gut health (as a probiotic product) and has very low alcohol traces (as a fermented product) – that was it. From that point forward, I was hooked and I just wanted to make the best kombucha possible. Call it obsession, I call it a new career goal.

Is there an ideal kombucha?

I don’t believe in a single “ideal” kombucha. Just like with wine, cheese or anything else in this world – everything is a matter of personal taste.

However I know what the ideal kombucha is for me – and that’s the perspective you’ll find on this blog.

I like my kombucha 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 high level of alcohol alcohol and that opens up new possibilities for many people.

Kombucha fully deserves some spotlight

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.

Last years I focused on sensory development and aroma understanding. I’ve got certified with WSET Level 2 in Wines and I became Academy of Cheese Associate. That helped me to bring structured tasting techniques and pairing principles into my kombucha work and steered me fully into developing a sensory experience around kombucha.

Welcome to the table!

Kombucha isn’t just a healthy alternative for wines, ciders and liqueurs and I treat that statement seriously. It can be an expressive, elegant, exciting and joyful. And I hope to prove it all and inspire you to your own fermentation journey. Let’s see how it’s gonna go and cheers to that!