Process Journal 17 - Sources 1

Sources
(See Process Journal 7 for Sources 1-3)

1. Source 4 - Cultures for Health, "How to Make Kombucha"
2. Source 5 - The Splendid Table, "Making kombucha, an excerpt from 'The Art of Fermentation'"

MLA Citations (Click here)

• Source 4 Analysis 

This source is from a website called Cultures for Health. The website provides a variety of do-it-yourself guides for home items such as soaps and essential oils, as well as recipes for many kinds of food. This page in particular is a guide on the brewing of kombucha. As well as a short video guide, the page outlines the basic steps for brewing kombucha. These steps are separated into five sections: "Gather Equipment for Making Kombucha Tea", "Gather Ingredients for Making Kombucha", "Select Ingredient Ratios for Making Different Amounts of Kombucha", " Follow Instructions for Making Kombucha Tea", and "Flavoring and Bottling Kombucha". (The entire process will be detailed in a future process journal information from multiple sources as well as mentor advice.) This source in particular is unique in that it provides a chart for amount ratios:

Ratio Table from Source 1

A limitation of this page is that it has relatively no information about the SCOBY, a vital part of the fermentation process, though this information is found elsewhere on the website. Nevertheless, this source provides the basic information need to begin brewing the kombucha.

• Source 5 Analysis

This source is from a website called The Splendid Table and is written by Sandor Ellix Katz, author of the book Wild Fermentation and teacher of home fermentation workshops. The Splendid table is a home-cooking blog and podcast that details the finer points of food and cooking. The site states, "The Splendid Table has been at the forefront of food issues and policies since its inception." This page in particular is an in-depth exploration of kombucha, providing information on everything from its history (particularly its recent increase in popularity) to the conditions under which it is best made to the various ways that it can be made. What makes this source invaluable is a section that provides a variety of 'troubleshooting' tips, such as what to do if the SCOBY sinks when it is placed on top of the tea. While this is a near-perfect source for the investigation into how kombucha is made, it lacks information on the chemical processes behind it.