Blog and Recipes

A traditional Chinese dessert that showcases enzyme action in cooking. The proteases in fresh ginger act on the milk proteins, forming a delicate curd in minut…

In this recipe, we transform juice from ripe apples into vinegar using the kombucha SCOBY from Companhia dos Fermentados. The alcoholic and acetic fermentation…

Hibiscus is a great raw material for producing vinegar. In this recipe, alcoholic and acetic fermentations transform a sweetened infusion into a red, aromatic,…

In the second fermentation, the finished kombucha goes into sealed bottles, where it can develop new flavors and natural carbonation. Learn how to work with fr…

The first fermentation is the foundation of kombucha. In this recipe, we show how to prepare the tea, add sugar, starter, and culture, and mainly how to monito…

In this recipe, we replace chemical yeast with a cornmeal levain made only with cornmeal, water, and time. It ferments the sweet potato dough, bringing acidity…