Sometimes, you may notice “stuff” floating around in the kombucha bottle.
What’s That Stuff Floating in My Kombucha? If in doubt, toss it and try again, perhaps opting for a different flavor or brand next time. It should be refreshing and tasty, not off-putting in taste or smell. Fresh, living kombucha should be fizzy, tart, and lightly sweet. If your kombucha doesn’t smell or taste right, we recommend trusting your senses. In a home kitchen, it is much easier for kombucha to get too hot or too cold, or for brewing tools and utensils to become contaminated. However, if your kombucha was brewed at home, you may be at a higher risk for harmful bacteria and mold forming. Additionally, commercial breweries follow strict sanitation procedures and temperature checks to ensure there is no risk of contamination. Because of kombucha’s acidity, bad bacteria tend to have a hard time surviving. The brewing process inherently has some safeguards built into it to prevent bad bacteria and mold from forming. Related: Seasonal Fall Recipes to Make with Kombucha My Kombucha Doesn’t Taste Good Try it in everything from a Superfood Smoothie to a Spicy Salsa. The tart and sour notes can add a little extra zing to sweet or savory recipes. If you find the vinegar flavor isn’t to your personal preference, all is not lost! Kombucha is great for cooking, too. If your kombucha has been stored in the refrigerator or an iced cooler and still has a strong vinegar smell or flavor, it’s completely safe to consume. As mentioned, the fermentation process is accelerated if the kombucha is left unrefrigerated. The overall flavor profile should be balanced and lightly sweet - not as strong as say, a bottle of vinegar or salad dressing. The stronger the vinegar smell and taste, the longer the kombucha has likely fermented. The tartness only means your kombucha is mature. Since kombucha is a fermented product, it naturally has a unique, slightly vinegary taste and smell. Storing your kombucha in the fridge ensures that it will stay tasty and fresh until its “Best By” date. This extra fermentation can result in kombucha that is more vinegary, more acidic, more carbonated, or even contains a little extra alcohol. Because the naturally occurring bacteria are alive, they need to remain in a stable environment with consistent temperature levels.Īlthough kombucha does not spoil in a traditional sense, unrefrigerated raw kombucha can continue to ferment if left out too long. Since our product is raw, it needs to be kept cold at all times - Around 40° F is ideal. Kombucha refrigerated for best taste and quality.
#KOMBUCHA SYNERGY WATERMELON HOW TO#
Maybe you’ve taken a sip and you’re wondering, “why isn’t my kombucha fizzy?”ĭon’t worry - we’ll tell you how to tell if your kombucha is safe to drink or if you should toss it out.
Maybe it’s been there longer than what seems reasonable, or perhaps you’ve opened it up and something doesn’t seem quite right. You’ve stashed some kombucha in your fridge and now you’re wondering if it’s gone bad.
If you find yourself asking yourself “why isn’t my kombucha fizzy?” and whether that means it’s gone bad, allow us to explain. We’ll help you with how to tell if your kombucha is bad, so you can make sure you’re having it at its best - and best for you. We mean that somewhat common and completely valid question of whether your kombucha is still good for you. Of course, we don’t mean whether or not you enjoy it. Whether you’re new to the wonderful world of kombucha or you’ve been enjoying it for some time now, there’s a question that comes to mind from time to time: is my kombucha bad?
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