Kombucha Safety Tips

Want to brew Kombucha Mushroom Tea at home? Heard that it could be dangerous and you should only leave it to the pros? Get the facts about Kombucha safety!

Kombucha is a wonderful health tonic that is easy to safely brew at home. It has been brewed for over 2000 years all over the world! Clearly it isn’t as difficult as they claim, but it is important to learn what the proper steps are for safely brewing at home.

Brewing Kombucha Safely

DO’s	DON’T’s
DO – Clean the kitchen and utensils.	DON’T – Use chlorine. It kills bacteria & we ♥ the bacteria in our SCOBYs!
DO – Wash your hands with filtered water or vinegar.	DON’T – Use soap. See above.
DO – Select glass, stainless steel, food grade porcelain/stoneware, or wooden barrel for your brewing vessel.	DON’T – Select plastic, crystal, decorative ceramic, or most metals for your brewing vessel.
DO – Brew with filtered or purified water.	DON’T – Brew with chlorinated tap water.
DO – Brew with organic, fair trade sugar & tea.	DON’T – Brew with stevia, raw honey or herbal teas.
DO – Cover with a cloth cover or coffee filter w/rubber band.	DON’T – Cover w/cheesecloth. The weave is too loose and will allow in wild bacteria/yeast or fruit flies.
DO – Select a warm location w/good airflow (e.g. on top of the fridge or on a countertop)	DON’T – Store in direct sunlight, in a closed cupboard, or in a cool location.
DO – Give the culture time to ferment and develop.	DON’T – Disturb the vessel. Too much movement will prevent the culture from forming properly.
DO – Pull new starter liquid from the TOP of the previous brew (or your SCOBY Hotel).	DON’T – Pull new starter liquid from the bottom of the batch.
DO – Make a SCOBY Hotel.	DON’T – Store all of your SCOBYs in your brewing vessel.
DO – Throw away any batch that gets mold.	DON’T – Try to salvage a moldy batch of Kombucha.

Learn more about the Kombucha benefits that regular drinkers report, history & how-tos by signing up for the Free Mini E-Book – Secrets of Kombucha Mushroom Tea.

Kombucha Safety Tips

Brewing Kombucha Safely

DO’s

DON’T’s

DO – Clean the kitchen and utensils.

DON’T – Use chlorine. It kills bacteria & we ♥ the bacteria in our SCOBYs!

DO – Wash your hands with filtered water or vinegar.

DON’T – Use soap. See above.

DO – Select glass, stainless steel, food grade porcelain/stoneware, or wooden barrel for your brewing vessel.

DON’T – Select plastic, crystal, decorative ceramic, or most metals for your brewing vessel.

DO – Brew with filtered or purified water.

DON’T – Brew with chlorinated tap water.

DO – Brew with organic, fair trade sugar & tea.

DON’T – Brew with stevia, raw honey or herbal teas.

DO – Cover with a cloth cover or coffee filter w/rubber band.

DON’T – Cover w/cheesecloth. The weave is too loose and will allow in wild bacteria/yeast or fruit flies.

DO – Select a warm location w/good airflow (e.g. on top of the fridge or on a countertop)

DON’T – Store in direct sunlight, in a closed cupboard, or in a cool location.

DO – Give the culture time to ferment and develop.

DON’T – Disturb the vessel. Too much movement will prevent the culture from forming properly.

DO – Pull new starter liquid from the TOP of the previous brew (or your SCOBY Hotel).

DON’T – Pull new starter liquid from the bottom of the batch.

DO – Make a SCOBY Hotel.

DON’T – Store all of your SCOBYs in your brewing vessel.

DO – Throw away any batch that gets mold.

DON’T – Try to salvage a moldy batch of Kombucha.