The Big Book of Kombucha

The definitive guide to kombucha brewing, written by Hannah Crum and Alex LaGory, the founders of Kombucha Kamp and co-founders of Kombucha Brewers International. This is the book that the kombucha community itself considers the gold standard, and for good reason.

Why Start Here

Most kombucha books give you a basic recipe and move on to flavoring. The Big Book of Kombucha does something different: it teaches you to understand the fermentation process from the ground up. Crum and LaGory explain the science behind the SCOBY, the role of tea selection, sugar types, temperature, and brew time in a way that is clear without being dumbed down. Once you understand why each step matters, troubleshooting becomes intuitive rather than guesswork.

The book includes more than 400 recipes with 268 unique flavor combinations, but the recipes are not the main draw. What makes this the right starting point is the depth of practical instruction. The step-by-step brewing guide with photographs walks you through your first batch with nothing left to guesswork. The troubleshooting section alone, covering everything from mold identification to SCOBY health, is worth the price of the book.

Crum is known as “The Kombucha Mamma” and has spent years teaching workshops and consulting for commercial brewers. That experience shows in how the book anticipates beginner mistakes and addresses them before they happen. The tone is encouraging without being patronizing.

What to Expect

At 400 pages, this is a comprehensive reference you will keep returning to. The first read-through gives you everything you need to brew your first batch confidently. As you progress, you will dig into the flavoring chapters, the section on continuous brewing, and the recipes for cooking with kombucha, cocktails, and smoothies. Winner of the 2016 Silver Nautilus Book Award.