What do you need to pay attention to when making kombucha at home?
The most important thing during your own fermentation is hygiene. It doesn't matter if it's done in your own four walls or on a large scale. If kombucha is fermented under the right conditions, you can drink it every day without hesitation . It is not without reason that the tea drink is so popular in many households. However, the same applies here: Everyone reacts differently to different foods. Therefore, we recommend that you approach this special drink with its many positive properties cautiously. How much is good for you and how your intestine reacts to the drink you will find out best yourself. If your intestines are a bit challenged at first, you can easily get them used to the fermented tea drink with small doses. This way you can benefit from the probiotic effects and diverse microorganisms.
Not everywhere where Kombucha is on it is also in it
Therefore, pay attention to the ingredients when buying. Unnecessary sugar or various artificial ingredients have no place in unpasteurized 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 the tea drink due to its low alcohol content.
Produce Kombucha hygienically at home
As already mentioned in the beginning, it is very important to follow several hygienic guidelines when fermenting kombucha at home. In the past, if there was any discomfort, it was almost always due to the fact that the sensitive Kombucha was contaminated with foreign germs during home production. Therefore, always follow these 4 important hygiene principles during fermentation!
Hygiene principles for kombucha fermentation at home:
- Always carefully hot wash your hands, the jars and all accessories you use 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 discard the entire kombucha culture and its liquids.
- If you notice a strange smell and color during the fermentation, you should stop the fermentation with this batch.
For now, we wish you many more soothing and refreshing kombucha moments that are good for you and that you can enjoy. Cheers!
Thanks for reading!