I finally stopped using store-bought starter for my kombucha after a batch in my Phoenix apartment last July went vinegary in 3 days.

Now I just save a cup of the previous batch's liquid and my brew stays consistent for a full 7-day ferment, so what's your go-to method for keeping a SCOBY healthy without buying new ones?

2 comments

2 Comments

terryrobinson1d ago

Honestly, that's the best way, just keeping a bit of the old brew. I used to fuss over the pellicle, but the real culture is in the liquid. My method is to always use a glass jar, never metal, and keep it in a dark cupboard at a steady room temp. I feed it with fresh tea and sugar every time I start a new batch, and that's kept the same SCOBY going strong for years now. If it ever looks slow, I'll give it a little extra sugar to boost it.

stellablack1d ago

Wait, you never use metal? Not even a spoon to stir? That seems a bit extreme.