Boochamama Makes Raw, Unpasteurized, and Naturally Carbonated Kombucha in Flavors That Change Every WeekJune 1, 2019
While working as a hotel chef in Singapore, Inah of Boochamama found herself obsessively searching about how to make her own scobies. She went to a health and wellness expo, where she met a local kombucha vendor who gave her her first bottle with a tiny floating scoby. She later own starter from it.
Last year, Inah returned to the Philippines armed with her kombucha scoby and starter. She continued brewing it here but faced a few challenges in assuring the consistency of carbonation, especially since she’s committed to brewing the traditional way (keeping it raw, unpasteurized, and naturally carbonated).
Boochamama doesn’t have a fixed set of flavors; it’s selection changes every week. They also have varieties of jun kombucha (made by fermenting green tea and honey). Being a chef, Inah enjoys experimenting with different ingredients and pairings.
There’s endless opportunities when it comes to brewing kombucha because you’ve got so many different variables. You have [different types of teas, sugars, flavorings, scobies, and starters; plus, the fermenting time and temperatures and brewing location makes a difference, too].
While the distinct kombucha zing is present, Boochamama’s bottles sway towards light, floral notes. It’s not too potent, making it an ideal introduction to first-time kombucha drinkers.
Small-batch, home-brewed raw vegan and jun kombucha.