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Kombucha Fermentation

Kombucha is a fermented tea beverage made using a SCOBY (symbiotic culture of bacteria and yeast). It produces a tangy, slightly effervescent drink.

Key Parameters

Sugar

1 cup per gallon

Temperature

75-85°F (24-29°C)

Duration

7-14 days

Best Practices

Use plain black or green tea (no oils)
Always save starter liquid for next batch
Cover with breathable cloth, not airtight lid
Taste regularly to find your preferred sourness

Common Issues

White Film on SurfaceLow

Fuzzy Mold GrowthHigh

Pink or Red DiscolorationHigh

Cloudy BrineLow

Active BubblingLow

No Bubbles (Inactive)Medium

Diagnose an issue

Disclaimer: This tool provides educational guidance only. When in doubt, always err on the side of caution and discard questionable ferments. We are not responsible for food safety decisions.

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