Smiling woman wearing a teal cap with the word 'ciele' printed on it, standing outdoors at sunset with mountainous terrain in the background.

Hi, I'm Ida

A Copenhagen based kombucha brewer, flavour chaser and your new go to friend for everything fermentation. Whether you're just starting out or you're deep in your second ferment wondering why your fizz isn't fizzing… you're in the right place.

How It All Started

My kombucha story started in Australia, where I lived for seven years. Over there, kombucha is everywhere, it was easy to find good quality, it was fairly affordable and just part of my everyday life. I had my daily bottle without thinking much about it.

Then I moved back to Denmark.

Suddenly my beloved kombucha habit became expensive, hard to find and honestly a little disappointing. Don’t get me wrong, there are some great kombucha brands in Copenhagen but accessibility and price just didn’t make sense for me. So I did what any slightly obsessed person would do, I bought a SCOBY, rolled up my sleeves and taught myself everything. That was four years ago and I haven't stopped brewing since.

A young woman in a graduation gown holding a diploma in front of a wooden door.

The Fermentation Nerd Behind the Brews

I didn't come to fermentation through kombucha alone. I hold a Master's degree in Wine Business and have worked in the wine industry since 2015, including making wine in Australia. So when I talk about fermentation, cultures and what's actually happening inside your jar, I'm drawing on years of both hands on and academic knowledge.

It just happens to come in a slightly more casual package these days.

I'm a big believer that the best kombucha is the one you make yourself — and that home brewing should be accessible, fun, and a little adventurous. My recipes are a starting point, not a rulebook. Kombucha is forgiving, flexible, and honestly more fun when you start trusting your instincts over your measuring spoons.

My favourite part is finding flavour combinations that seem unexpected at first but just work. Coffee booch, matcha, unusual botanicals — if it sounds a little out there, I'm probably already testing it in my kitchen. And I want you to feel confident enough to do the same — to swap an ingredient, follow a craving, and see what happens.

Some of my best brews started with a "what if."

What I'm All About

A woman smiling and holding a large glass container filled with a yellow liquid in a kitchen with white cabinets and green backsplash, with lab equipment on the counter.

This started as a place for my social media community to land, somewhere beyond a ‘link in bio’ where you could actually find everything in one place. The recipes I mention, the exact tools and ingredients I use, the guides I wish had existed when I was starting out.

But it grew into something more than that. Denmark's home brewing culture is still finding its feet compared to places like Australia and I want to help change that. I want brewing kombucha at home to feel easy and approachable, not intimidating. I want you to feel confident enough to experiment, to go off-recipe and to eventually become the person in your circle that everyone comes to for kombucha advice.

Consider this your home base for all of it, recipes, tips, honest troubleshooting and plenty of inspiration to brew something a little unexpected.

Why I Built This Site

A person holding a glass bottle labeled 'Strawberry & Hibiscus' filled with a red drink in a kitchen with shelves holding dishes and kitchenware.
A hand holding a piece of cheese being dipped into a jar of beer. The beer shows a temperature of around 20°C. In the background, a green-tiled kitchen with various knives and bottles on the counter.
A hand holding a glass jar labeled 'Coffee 15/5 F1 7days' filled with a dark liquid, with a kitchen background showing a stove, cups, a red kettle, and shelves with bowls and books.