Important Notes For Kombucha

Panduan Singkat Fermentasi Anaerobik (F2) 

Created: 2 June 2025

  1. Setelah sampai, langsung masuk ke proses anaerobic fermentation (tanpa oksigen). Waktu yang dibutuhkan: kurang lebih 2–3 hari.
  2. Selama fermentasi, botol boleh dipencet-pencet untuk cek tekanan:
    1. Kalau botol dan tutup terasa keras / mengembung (nggak flat), itu tandanya fermentasi sudah cukup.
    2. Kalau masih lembek, berarti proses masih bisa lanjut—biarkan dulu, gasnya belum cukup.
  3. Tanda fermentasi cukup: Botol terasa sangat keras, seperti ban kepenuhan udara → bisa di-stop.
  4. Setelah fermentasi selesai, jangan langsung dibuka. Masukkan dulu ke kulkas min. 12 jam supaya lebih stabil.
  5. Baru setelah dingin, boleh dibuka dan dinikmati.

 

General Guidelines

Created: 15 March 2025

  1. Chill before drinking.
  • Kombucha continues to ferment at room temperature because the yeast and bacteria remain active. Refrigeration slows this process but does not fully stop it.
  • Some individuals with histamine intolerance or sensitivities to probiotics may react to active fermentation. However, kombucha itself does not typically trigger "allergies" unless there is a specific sensitivity to its components (e.g., yeast, bacteria, acids).
  • 6 hours in the fridge is a minimum for cooling but may not significantly slow fermentation. 12–24 hours is recommended for better stabilization.

2. Do not shake vigorously.

  • Kombucha is naturally carbonated due to fermentation. Like soda, excessive shaking can cause it to fizz over.

3. If it tastes too acidic or sweet.

  • Adding ice, sparkling water, or plain water helps balance acidity or sweetness.
  • Mixing with matcha, cold-brewed tea, or lemonade is common and safe.

4. Daily limit.

  • Maximum 250 ml per day.

5. Floating jelly-like substance (SCOBY or yeast).

  • You may notice jelly-like floaters in the bottle—these are SCOBY fragments or yeast strands. They are natural and safe to consume.

Any questions? Just ask.