Xaxoza Hohahe / News and Articles

Multiple SCOBY cultures stored in glass jars arranged in a fermentation hotel setup

Kombucha July 2026

What a SCOBY hotel is and why it matters for consistent brewing

If you brew kombucha regularly, a SCOBY hotel is one of the most practical habits you can develop. It's a simple concept: a jar or vessel where you store backup SCOBY layers in starter liquid, giving you a reserve culture if your primary ferment is ever compromised. The hotel also serves as a source of strong starter liquid for new batches.

Maintaining a SCOBY hotel requires feeding the cultures periodically with fresh sweet tea. The frequency depends on room temperature. Cooler environments slow culture activity, meaning less frequent feeding. Warmer kitchens require more attention. The module covering SCOBY hotel setup in our kombucha course goes through this in full detail, including how to manage hotels across seasonal temperature shifts.

Lacto-Fermentation June 2026

Salt type and brine strength in vegetable fermentation

Not all salt is the same for fermentation purposes. Iodized table salt contains additives that can inhibit the lactic acid bacteria responsible for lacto-fermentation. Using non-iodized salt, fine sea salt or kosher salt produces more reliable results. The weight of the salt relative to the weight of the vegetables is what matters, not the volume measurement.

A two percent brine by weight is a reasonable starting point for most vegetables. Harder vegetables like carrots and beets can tolerate slightly higher concentrations. Softer vegetables like cucumbers are more sensitive to brine strength and ferment more quickly. These ratios and their effects on different produce types are covered in the lacto-fermentation module.

Platform Update May 2026

New troubleshooting segments added to all four course modules

Each of the four main course modules now includes an expanded troubleshooting section. These segments were developed in response to the most common questions that came up during live Q&A sessions over the past year. Topics covered include identifying mold versus kahm yeast, understanding why carbonation fails in second fermentation, managing sluggish kefir grains and diagnosing over-salty kimchi.

The troubleshooting content is organized as short, searchable video segments rather than long comprehensive recordings. This makes it easier to find and watch only the relevant section when an issue arises mid-ferment. All current course enrollees have access to the new segments without any additional steps.

Kimchi April 2026

Understanding the difference between fresh and fermented kimchi

Kimchi exists on a spectrum. Freshly made kimchi has a bright, crunchy texture and a relatively mild flavor. As fermentation progresses over days and weeks, the character shifts: the flavor develops complexity, the texture softens and the acidity increases. Neither stage is more correct than the other. They're different products from the same process.

Knowing how to control and read this spectrum is a skill in itself. Temperature is the primary lever: cooler fermentation slows the process and produces a more gradual flavor development. Room temperature fermentation moves faster and produces a more assertive flavor in a shorter time. The kimchi module covers this timing relationship in practical detail.

Kefir March 2026

Transitioning kefir grains between dairy and non-dairy substrates

Kefir grains are living cultures adapted to thrive in dairy milk. Transitioning them to non-dairy substrates like coconut milk or oat milk is possible, but it requires a gradual process. Moving grains directly from dairy to a non-dairy substrate often results in a period of sluggish fermentation and reduced yield. A step-down approach works more reliably.

The grains may also look different in non-dairy substrates: smaller, less gelatinous, sometimes translucent. This is normal and doesn't indicate that the grains are unhealthy. The kefir course module covers this transition in a dedicated segment, including how to maintain grain viability during the adjustment period and how to recognize when the culture has settled into its new substrate.

Kombucha February 2026

Why tea type affects kombucha flavor development

The tea you use in kombucha brewing isn't just a background ingredient. The tannins, caffeine content and flavor compounds in different tea types influence both the fermentation process and the final taste of the kombucha. Black tea produces a more assertive, earthy base. Green tea tends toward a lighter, more delicate character. White tea is subtler still.