· By Merle von KOMBUCHERY
What do you have to pay attention to when making kombucha at home?
The most important thing during your own fermentation is hygiene. It doesn't matter whether in your own four walls or on a grand scale. If kombucha is fermented under the right conditions, you can make it drink daily without hesitation. It is not without reason that the tea drink is so popular in many households. However, the following also applies here: Everyone reacts differently to different foods. We therefore recommend that you approach the special drink with the many positive properties cautiously. How much is good for you and how your intestines react to the drink is best for you to find out yourself. If your intestines are initially challenged, you can easily get them used to the fermented tea drink with small doses. So you can benefit from the probiotic effects and diverse microorganisms.
Not everything that says kombucha on it has some in it
Therefore, pay attention to the ingredients when buying. Unnecessarily much sugar or various artificial ingredients have no place in an unpasteurized living 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 the low alcohol content.
Make kombucha hygienically at home
As mentioned at the beginning, it is very important to comply with various hygienic guidelines when fermenting at home. In the past, if you felt unwell, 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:
- Always wash your hands, vessels and all accessories that 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 attach it.
- As soon as you spot mold (not to be confused with natural scoby deposits), discard all kombucha culture and its liquids immediately.
- If a strange odor and color unusual for kombucha develops during the fermentation, you should stop the fermentation with this approach.
For now, we wish you many more beneficial and refreshing Kombucha moments that are good for you and that you can enjoy. Cheers!
Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.