From fungus to a burst of flavour: this is how Annemarijn brews Stadsjochies’ homemade kombucha!
15/07/2026
Anyone who orders a non-alcoholic package at Stadsjochies gets more than just a refreshing drink in their glass. Behind every homemade kombucha lies a special fermentation process, a great deal of patience and a good dose of creativity. We took a look behind the scenes with Annemarijn, who makes our kombuchas, mocktails and aperitifs every week.
"Actually, it all started with a birthday present"
“My aunt had a kombucha culture and asked if I’d like a piece,” says Annemarijn with a laugh. “I ended up getting one for my birthday. At that point, I did wonder for a moment: what have I got myself into?”
That unexpected gift turned into a real passion. She now experiments with new flavours every week and develops the kombuchas that our guests enjoy with their meals.
But… what exactly is kombucha?
Kombucha is a fermented drink usually made from tea, sugar and a special fungus: the SCOBY (Symbiotic Culture of Bacteria and Yeast). This living culture converts the sugars in the tea into natural acids and carbon dioxide. The result? A refreshing, slightly fizzy drink with a complex flavour.
“You can actually think of it as a collection of micro-organisms and yeasts,” explains Annemarijn. “The fungus grows along with the container it’s in. If you give it more space, it will naturally get bigger.” What’s remarkable is that the SCOBY continues to multiply on its own. A single SCOBY eventually gives rise to several more, which can in turn be used to make new batches of kombucha.
Every taste has its own mushroom
Perhaps the most surprising thing of all is that at Stadsjochies, each flavour gets its own SCOBY. “You’re actually training the fungus to produce a specific flavour,” explains Annemarijn. “That’s why I always use the same base for every batch of kombucha. That way, the quality stays consistent.”
Developing new flavours therefore takes time. Not because the first batch isn’t tasty – in fact, it often is – but because the fungus needs time to adapt to its new environment.
From tea to a fizzy drink
Kombucha isn’t made in a day. On average, the fermentation process takes between seven and fourteen days. On Wednesday mornings, Annemarijn always starts by doing a round of the kombucha batches, which are kept at a constant temperature in our vertical farm. “I taste them all and measure the pH level. Only when the flavour is right and the acidity is just right do I know that a batch is ready.” After that, the bottles are sanitised and the bottling can begin. But the process doesn’t stop there.
During the first fermentation, Annemarijn regularly uses herbs such as hibiscus, lavender, verbena or fig leaves. After bottling, however, she adds fresh ingredients from our own greenhouse for the second fermentation, such as puréed cucumber or strawberries. During this second fermentation, carbon dioxide is produced once again and the flavours develop further. “It’s precisely that second fermentation that makes the flavour much more interesting. You get more depth and more bubbles.”
Flavours straight from our greenhouse
At Stadsjochies, most of the ingredients literally grow just a few metres away. “I think that’s perhaps the best bit,” says Annemarijn. “Almost all the flavours I add come from our own greenhouse. Cucumber, strawberries, hibiscus, lavender, verbena… actually, we use whatever the season has to offer.”
This ensures that the drinks complement the dishes from our kitchen perfectly.
Why our kombucha is different from the kind you find in the supermarket
Many people are now familiar with kombucha from the supermarket, but according to Annemarijn, there is an important difference. “Supermarket kombucha is usually pasteurised. This gives it a longer shelf life and prevents the bottles from fermenting further. But it also kills off many of the live micro-organisms.”
Our homemade kombucha is not pasteurised. This keeps the fermentation process much more active and ensures the drink retains its natural character and healthy microorganisms.
Experimenting is still the most fun
What Annemarijn perhaps enjoys most of all is that almost anything is possible. “I love coming up with new flavours and trying things out. I can keep exploring: what happens if I add this? Could it be even better? I absolutely love that creative process.”
And, of course, it helps that she can bounce ideas off the chefs, the growers and Julia from the Kaswinkel every week. This constantly leads to new combinations that are perfectly suited to the season.
A favourite?
Annemarijn doesn’t need to think long about that. “My strawberry-hibiscus kombucha. It really has it all: a subtle sweetness to start with, followed by a refreshing tartness. It’s beautifully balanced.”
More than one non-alcoholic alternative.
For Annemarijn, kombucha is much more than just a non-alcoholic drink. “I hope guests will discover that a non-alcoholic pairing can be just as special as a wine pairing. That they’ll be surprised by new flavours and realise just how well kombucha can enhance a dish.”
And that is exactly what Stadsjochies is all about: showing just how much flavour nature has to offer. Straight from our own greenhouse, fermented with patience, craftsmanship and a touch of magic.