We had the good fortune of connecting with Kat Gopez and we’ve shared our conversation below.
Hi Kat, what matters most to you?
Having integrity with one’s work is a principle I highly value. As a kombucha drinker/brewer since 2012, I’ve seen the industry grow so much through the years, and with its growth to popularity various types of kombucha beverages have emerged. Larger companies have taken advantage of its rising popularity and have taken the product, rendered it from its true form, and call it “Kombucha” for the sole purpose of commercialization. Kombucha is a traditionally fermented probiotic, a slightly effervescent beverage, and very difficult to mass produce. Scaling up and keeping the product true to its form is quite challenging. I am learning a lot, and as I navigate through all this, and as I learn, I keep hold of the integrity of my craft. A small kombucha company like us exists for the love of our craft, and because the community deserves to have the option of choosing quality over mass produced.
Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
“Kombucha Kat” started around 2012 – my husband and I were living in our 1979 Volkswagen, traveling (and eating) our way across North America. Sometime in the trip we came upon Kombucha. It tasted interesting -similar to Apple Cider Vinegar drink which I was always quite fond of. What attracted me to Kombucha though was the probiotic content, the health benefits I was reading about, and how I felt when I would drink it. Soon enough I found myself reading more about how to brew this interesting fermented tea, and I started to have a yearning to share this beverage to anyone and everyone! I did workshops, private classes, and I found myself connecting to kombucha brewers across the world in my travels. Along with that came the demand for me to sell my own kombucha brews. Diving in to commercially producing kombucha opened up a whole different world to me, thankfully prior to my kombucha brewing I had some knowledge with brewing beer as well, and it has helped a lot as I equipped myself to scaling up. Kombucha Kat’s flavors are inspired mostly by my Filipino heritage, as well as other cultural cuisines. As our kombucha is made in such small batches, I hope to be able to share good, quality, craft kombucha to our community -for them to have a beverage that not only tastes great but makes them feel great as well.
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
We would go on nice hikes around the Santa Monica mountains, Topanga Canyon or in the Angeles forest, where we’d explore and identify native plants and edible forage. As a San Fernando Valley local, we’d pick up some healthy treats in Follow Your Heart Market in Canoga Park, stop by Verto’s Kitchen for some mini donuts, lunch at Ay Papa Que Rico, and grab some birria tacos at the food truck by Van Nuys if we catch it there. There are so many amazing spots around here to explore depending on what my guest would feel like, from nearby beaches, mountains, and a variety of food options -which is what I love about living in LA! Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My husband definitely deserves credit throughout Kombucha Kat’s journey. From believing in me, to being my number one critic-I am not where I am without all his help and support. We’re in this together, along with the rest of our family, and I cannot be more thankful for that.
Other: Tiktok: KombuchaKatLA
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