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What do you have 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, it can be used 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 carefully approaching the special drink with its many positive properties. How much is good for you and how your intestine reacts to the drink is best for you to find out for 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 every kombucha is written on 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. Due to the low alcohol content, pregnant women and children should generally avoid the tea drink.


Scoby Kombucha grosses Aufbewahrungsglas


Make kombucha hygienically at home

As already mentioned at the beginning, it is very important to adhere to various hygienic guidelines for your own fermentation at home. If you felt unwell in the past, it was almost always due to the fact that the sensitive kombucha was contaminated with foreign germs when it was made at home. Therefore, always observe these 4 important hygiene principles during fermentation!

Hygiene principles for kombucha fermentation at home:

  1. Always carefully wash your hands, containers and all accessories that you use with hot water before use.
  2. 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 fix it.
  3. As soon as you discover mold (not to be confused with natural scoby deposits), immediately dispose of the entire Kombucha culture and its fluids.
  4. If a strange odor and color develops during the fermentation, which is unusual for kombucha, you should interrupt the fermentation with this approach.

    First of all, we wish you many more pleasant and refreshing Kombucha moments that are good for you and that you can enjoy. Cheers!


    KOMBUCHERY Blog Autor Merle 

    Thank you for reading!
    You can find more of my articles from A, such as non-alcoholic kombucha cocktails to Z, such as lemon- Ginger kombucha, on oursKOMBUCHERY blog. Let's learn more about kombucha together!
    Merle from Kombuchery

    Danke für's Lesen!

    Danke für's Lesen! Weitere meiner Artikel von A, wie alkoholfreien Kombucha-Cocktails bis Z, wie Zitrone-Ingwer Kombucha, findest du auf unserem KOMBUCHERY Blog. Lass uns gemeinsam mehr über Kombucha lernen!
    Merle von Kombuchery

    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.


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