The most important thing when fermenting your own kombucha is hygiene. Clean hands, containers, and work surfaces, as well as suitable fermentation conditions, help to produce a stable batch.
If you're new to homemade kombucha, you can start by trying a small portion and paying attention to your individual tolerance. How often you want to drink kombucha is a personal decision and not a matter of a fixed dosage.
Not everything labeled Kombucha contains it
Therefore, when buying, pay close attention to the ingredients. Excessive sugar or various artificial ingredients have no place in an unpasteurized, live kombucha. Ultimately, as with any conventional soft drink, too much sugar and unnecessary artificial additives are not part of a healthy, balanced diet. Pregnant women and children should generally avoid the tea drink due to its low alcohol content.
Hygienically making Kombucha at home
As mentioned at the beginning, it is very important to adhere to various hygienic guidelines when fermenting at home. If the preparation is not clean, unwanted microorganisms can get into the batch. Therefore, when fermenting at home, you should pay particular attention to hygiene, smell, appearance, and a sufficiently acidic batch. Always observe these 4 important hygiene principles during fermentation!
Hygiene principles for kombucha fermentation at home:
- Always wash your hands, the containers, and all accessories you use thoroughly with hot water before use.
- The fermentation vessels should be made of glass. A breathable cloth should always cover the glass. A simple rubber band can be used to secure it.
- As soon as you discover mold (not to be confused with natural Scoby deposits), immediately dispose of the entire kombucha culture and its liquids.
- If an unusual smell for kombucha and a strange color develop during fermentation, you should stop the fermentation with this batch.
Now we wish you many more soothing and refreshing kombucha moments that do you good and that you can enjoy. Cheers!
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