On another note, I have now relocated my kombucha brews to my kitchen cabinet.
For whatever reason, it has already been getting colder lately around Boston. (*sigh.* I wish it were still the middle of summer!) Since I tend to open my windows every now and then for the fresh air, my room can get chilly at times, too- which also makes for a slower kombucha ferment.
Because my kitchen tends to be warm, it is a good location temperature-wise for my kombucha brew. However, keeping your ferment in a cabinet in the kitchen is highly recommended- SCOBYs are not fond of smoke! And you might not want to keep your brew in too tight or small of a cabinet, either- kombucha mushrooms also like their oxygen!
Overall, keeping your ferment in a closet or cabinet can be very helpful if you would like to set it aside in an undisturbed spot. Just remember not to forget about your brew!
2 comments:
I have been brewing large quantities of Kombucha in order to collect the microbial cellulose, a bi-product of Kombucha production. I drink the Kombucha regularly, but most of it goes to waste. Please let me know if you have any suggestions on what I may be able to do with my excess Kombucha. I can also be reached at lordtommyd@hotmail.com
Hi tdowgiert, thanks for stopping by my blog!
Happy Herbalist has a list of suggestions for what to do with extra kombucha/sour kombucha. http://www.happyherbalist.com/kombuchateatoosour.aspx. You may also considering giving, selling, donating, or bartering the extra kombucha you have. If you are interested in doing that, you could try connecting with family or friends, events/organizations/people in your area, or connecting with individuals through my Facebook page, Kombucha Fuel, at https://www.facebook.com/KombuchaFuel.
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