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 create a stable culture.
If you are 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
When buying, pay attention to ingredients, sugar content, and manufacturing processes. Kombucha is also a soft drink and should be assessed based on its specific composition. Since small amounts of alcohol can be produced during fermentation and kombucha can contain caffeine depending on the tea used, pregnant women and parents should note the information on the respective product.
Hygienic Kombucha Production at Home
As mentioned earlier, it is very important to observe various hygienic guidelines when fermenting at home. If production is unhygienic, unwanted microorganisms can get into the culture. Therefore, when fermenting at home, you should pay particular attention to hygiene, smell, appearance, and a sufficiently acidic culture. Therefore, always observe these 4 important hygiene principles during fermentation!
Hygiene principles for Kombucha fermentation at home:
- Always carefully wash your hands, containers, and all accessories you use with hot water before use.
- The fermentation vessels should be made of glass. An air-permeable 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 a strange smell, unusual for kombucha, and a strange color appear during fermentation, you should stop the fermentation with this batch.
Now we wish you many more beneficial and refreshing kombucha moments that are good for you and that you can enjoy. Cheers!
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