How to Care for Kombucha and Develop Your Skills in Home Brewing

How to Care for Kombucha - A Living Beverage That Needs Attention

In recent years, kombucha has gained popularity not only among fans of a healthy lifestyle but also among those seeking natural alternatives to sugary drinks or supplements for digestive support. This lightly sparkling fermented tea, made using a symbiotic culture of bacteria and yeast (known as SCOBY), is not only refreshing but also beneficial for the microbiome. However, to truly benefit the consumer, kombucha needs to be properly cared for. So the question is: how do you take care of kombucha so that it remains tasty, healthy, and safe?

Daily Life with Kombucha

The idea of homemade kombucha may sound romantic – a large jar on the kitchen counter, with a strangely looking "mushroom" quietly bubbling and transforming sweet tea into a healthy beverage. However, the reality involves much more than just waiting for fermentation. Kombucha is a living organism and, as such, requires care, cleanliness, and attention.

The foundation is a quality SCOBY. If you get a starter culture from a trusted seller or a friend who successfully cultivates kombucha at home, you're halfway there. This culture is the foundation of every batch, and it's the SCOBY that "drives" the entire fermentation process. But what comes next? How do you take care of kombucha once you have it at home?

Basic Ingredients and Their Quality

Kombucha is made from three basic ingredients: tea, sugar, and water. It sounds simple, but each of these elements has its rules.

• Tea: It is best to use black or green tea without flavors and aromas. Flavored teas may contain oils or chemicals that can harm the culture. Organic teas are ideal because they don't contain pesticides.
• Sugar: Although it may seem strange to add sugar to a healthy drink, it is the sugar that feeds the yeast and bacteria in the SCOBY. White beet or cane sugar is most commonly used. Alternatives like honey or stevia are not suitable – they can slow down or completely stop fermentation.
• Water: Filter it. Tap water often contains chlorine, which can weaken or completely destroy the SCOBY.

With the right combination of these three ingredients, a basic brew is created, allowing the culture to develop. After pouring into a sterilized jar and adding the SCOBY, the process begins, typically taking 7 to 14 days, depending on the ambient temperature.

Temperature, Light, and Hygiene

Kombucha is sensitive to surrounding conditions. The ideal temperature for fermentation is around 22–27°C. If it's too cold, the process slows down; if too hot, the drink can become sour, or unwanted organisms may start forming.

The jar should be placed away from direct sunlight – ideally in a quiet place with adequate air circulation. Covering the jar's neck with gauze or a clean cloth prevents insects from entering while allowing the jar to breathe.

Hygiene is absolutely crucial. Every tool in contact with kombucha – spoons, jars, funnels – must be perfectly clean and dry. Even a small contamination can disrupt the culture's balance and cause damage. If mold appears in the drink (recognizable by dry, colored spots on the surface), the entire batch must be discarded and started anew.

Caring for SCOBY: How to Preserve and Multiply It

With each fermentation, the SCOBY produces a new "layer" – a baby. After a few batches, you may have several cultures at once. What to do with them? They can be stored in a so-called "hotel," a jar with some kombucha, waiting for further use. They are best kept in the fridge, but even there, they should be checked every few weeks, tea added, and the jar cleaned if necessary.

If the culture has an unusual smell, changes color, or becomes too slimy, it may be a sign of a bacterial infection. In such cases, it is best to dispose of it. A healthy SCOBY is firm, light beige, and has a mild vinegar scent.

People often share these excess cultures with others – similar to sourdough or Tibetan mushrooms. Exchanging cultures among neighbors or friends is common and often part of communities that advise each other on how to best care for kombucha. This element of sharing adds a social dimension to kombucha production.

Second Fermentation

After the primary fermentation, the drink can be bottled, and fruits, herbs, or spices can be added for a second fermentation. This phase lasts 2–5 days at room temperature. This is when the gentle carbonation, which sets kombucha apart from regular tea, is created.

Examples of popular combinations:

• raspberries + mint
• ginger + lemon
• lavender + blueberries

The second fermentation is also an ideal opportunity for personal experiments. Each batch can taste different, and it's during this phase that kombucha becomes a personal project. People who regularly prepare it often say it's like caring for a pet – with the difference that it rewards you with a delightful beverage.

Kombucha and Health

There are many myths about kombucha. Some consider it a miraculous drink, while others warn of possible health risks. The truth lies somewhere in between. According to an article published in the Journal of Medicinal Food (2000), kombucha can support digestion, immunity, and detoxification of the body due to its probiotics and antioxidants. On the other hand, if not properly prepared, it can be contaminated and cause digestive issues.

Therefore, it's crucial to maintain hygiene, use quality ingredients, and not overdo it with consumption. Although kombucha is healthy, it's not suitable for everyone – for example, people with weakened immunity, pregnant women, or those with histamine intolerance should consult a doctor before consuming it.

A Practical Case - How Kombucha Changed One Family's Life

Jana and Petr from Brno started making kombucha at home during the pandemic. They were inspired by a friend who gave them their first SCOBY and basic instructions. Initially, it was a small experiment, but within a few months, the production grew so much that they were giving kombucha to neighbors, friends, and colleagues at work. "We found that by taking proper care of it, it gives us something extra – not just flavor, but also a ritual that reminded us each week to think about ourselves," Jana says.

Today, they have three "hotels" at home with different cultures, experiment with flavors, and plan to open a small stand at farmers' markets. Their story shows that when kombucha is given care and attention, it can become part of a lifestyle and even a meaningful hobby.

Kombucha is not just a drink – it's a process, a relationship, and a commitment. Learning how to care for kombucha is like learning to cook or bake: it takes time, mistakes, and patience. But the results are worth it. Because when you pour your own sparkling drink into a glass, made through your care and patience, it tastes different. It tastes like home.