About Stacey

eye image author photoStacey lives and works in the South Island of New Zealand with her husband, their 4 children, 4 hens, and a rabbit that they secretly think must have watched Monty Python’s “Holy Grail”.

She has an MSc in Biochemistry from the University of Otago and worked in a research laboratory before shifting gears to stay home with her growing family.

Stacey is currently fascinated with all things kombucha.


  1. Hi Stacey
    I have just discovered your website, thank you so much. This is the first time I have found such straight forward information regarding the science of kombucha. The ‘plain english’ is so perfect for the non-science trained, well done for translating it in so few words that make it very easy to follow. Much appreciated!!

  2. Hi Stacey, thank you for your very informative articles. I would like to know if HPDE containers are really safe for making Kombucha. In the website of happyherbalist, it mentioned that Kombucha-Research.com did an independent test on it. What are your results?

    Thank you and hoping to hear back from you.


    1. Hi Georgina,

      Glad you’re finding the site helpful!

      Unfortunately I can’t answer your question as Michael Roussin’s Kombucha-Research website (which the Happy Herbalist references) is not connected with my KombuchaResearch.com website. I have tried to find information about Michael Roussin from Kombucha-Research in the past as he seems to have written fairly extensively about kombucha, and conducted his own research, but he appears to have removed all his writings from the internet.

      Sorry I can’t be more helpful.

  3. Thank you so much Stacey for your immediate reply. Do you brew Kombucha commercially?
    I am from the Philippines and planning on selling fizzy flavoured Kombucha. I would appreciate it so much if you could let me know how to keep the alcohol level to 0.5% ABV and how to make sure bottles do not explode when customers buy it. Again, thank you so much.

  4. Hi Stacey. I’ve just “discovered” kombucha and found that your site is really informative and helpful. Is it possible to use the scoby for making sourdough, or do I just have to use the kombucha. I have never had any luck making the starter for sourdough, and would hate to ruin the kombucha (which I love) but it looks like I’m going to have plenty of scobies to work with. Thanks for your help

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