What do you need to pay attention to when making kombucha at home?

The most important thing during your own fermentation is hygiene. No matter whether in your own four walls or on a large scale. If kombucha is fermented under the right conditions, you can drink it daily without any concerns. It is not without reason that the tea drink is so popular in many households. However, the same applies here: Every person reacts differently to different foods. We therefore recommend approaching this special drink with its many positive properties carefully. It's up to you to find out how much is good for you and how your intestines react to the drink. If your intestines are a little challenged at first, you can easily get it used to the fermented tea drink with small doses. This means you can benefit from the probiotic effects and diverse microorganisms.

Not everywhere that says kombucha there is actually some in it

Therefore, be sure to pay attention to the ingredients when purchasing. Unnecessarily high amounts of sugar or various artificial ingredients have no place in an unpasteurized, live kombucha. In the end, 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 tea drinks due to the low alcohol content.

Make kombucha hygienically at home

As already mentioned at the beginning, it is very important to adhere to various hygienic guidelines when fermenting at home. If you've felt unwell in the past, it was almost always because the sensitive kombucha was contaminated with foreign germs during production at home. Therefore, always observe these 4 important hygiene principles during fermentation!

Hygiene principles for kombucha fermentation at home:

1. Always wash your hands, containers and any accessories you use carefully with hot water before use.
2. The fermentation vessels should be made of glass. A breathable cloth should always cover the glass. A simple rubber band can be used to attach it.
3. As soon as you spot mold (not to be confused with natural scoby deposits), discard all kombucha culture and its liquids immediately.
4. If a strange odor and color unusual for kombucha develops during the fermentation, you should stop the fermentation with this approach.

Now we wish you many more pleasant and refreshing Kombucha moments that are good for you and that you can enjoy. Cheers!