Taking A Break From Brewing Kombucha
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Taking A Break From Brewing Kombucha

Taking A Break From Brewing Kombucha

Taking A Break From Brewing Kombucha

The kombucha SCOBY is an incredibly hardy organism and can remain in stasis for long periods of time. As the kombucha ferments, the pH drops and turns into vinegar. This creates a very safe environment for the culture to rest in at room temperature. Just like the SCOBY Hotel, the most important part is to ensure there is enough liquid to cover the culture. You can neglect your brew in this state for about 3 months. Revive your brew by reserving a portion of your (now quite vinegary) fermented kombucha and a layer of your SCOBY and follow the Classic Kombucha recipe.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.