Time For A Holiday? What To Do With Your Continuous Kombucha Brew?

As a kombucha brewer, you've invested your love to build a nourishing and thriving continuous kombucha brew with your SCOBY (Symbiotic Culture of Bacteria and Yeast).

But what happens when you need to take a break? Whether it's a nice 1-week holiday or a longer 4-6 week getaway, don't worry, we've got you covered!

In this blog post, we'll provide you with simple tips on how to care for your SCOBY and continuous brew cycle while you're away, ensuring your brew remains healthy and happy, ready to get back to brewing delicious kombucha when you return.

1-2 Week Holiday:

For a nice 1-2 week holiday, or just a break from brewing, we don't recommend doing anything too different to a normal refill:

1. Feed your SCOBY: Before you leave, make sure to feed your SCOBY with a fresh batch of sweet tea. This will give it the nutrients it needs to thrive while you're away
2. If you have the option of leaving your brew somewhere at 16-18 degrees Celsius you'll be able to slow the brew down, which could be good for a break of 2 weeks 
3. Depending on the temperature, you will either return to a perfect batch of fresh kombucha, or you may have a batch that is a little too tart. If it has gone a little too far, we have plenty of recipes to ensure it doesn't go to waste, see some on our Kombucha Recipe Club, or we have listed some ideas below. 

 

3-6 Week Holiday:

For a longer 3-6 week holiday, you could follow the process above, and enjoy a good strong batch of Kombucha vinegar when you arrive home.

Or you could use the process below, and depending on the temperature you keep the brew at, you might return home to some perfectly timed Kombucha:

1. We recommend refilling your fermentation vessel with at least 2 litres of sweet tea before you go away
2. For holidays over 4 weeks, you could consider adding an extra portion of sugar to the liquid you refill with, so if adding 2 litres of sweet tea, use 180 grams of sugar rather than the normal 120 grams when brewing the tea
3. We also recommend using some green or black tea if you normally brew with herbal teas. When you make up your batch of tea, use your normal tea quantities, then add 8 - 12 green or black tea bags, or 12 grams of loose tea to the mix, just for some extra SCOBY nutrients!
4. If you have the option of leaving your brew somewhere at 16-18 degrees Celsius you'll be able to slow the brew down a little too
5. You could ask a friend to care for your kombucha brew. Order them a few of our Kombucha Brew Bags to use, and make them a video explaining how and when to refill. Give them some of your favourite kombucha recipes (or send them our Kombucha Recipe Club), they'll thank you for the experience and new knowledge!

 

We Don't Recommend That You:

• Store it in the fridge: It can be hard, and sometimes impossible to 'wake your SCOBY up' from a long period in the fridge
• Dry the SCOBY out: This can be a big contamination risk

Happy brewing, and happy travels!

Recipe Ideas for your Tart Kombucha 

After a longer holiday, or even if you simply forget about your brewing kombucha, you might find it goes a little bit past the point that you like to drink it at.

This basically means you've made a batch of kombucha vinegar that's perfect for using in a variety of recipes, or as an option for skin or hair care too.

Here are some ideas to get you started:

• Marinades and Sauces: Use the kombucha vinegar as a marinade for grilled meats, poultry, or seafood. It adds a tangy flavour and helps to tenderise the meat. You can also mix it with olive oil, herbs, and spices to create a delicious sauce for salads or as a dip
• Salad Dressings: Combine the kombucha vinegar with olive oil, Dijon mustard, and herbs like dill or parsley to create a tasty vinaigrette. It's perfect for dressing salads, vegetables, or as a topping for soups
• Pickling: The acidity of the kombucha vinegar makes it ideal for pickling vegetables like cucumbers, carrots, or beets. Simply slice the vegetables, pack them into a jar, and cover them with the kombucha vinegar. We also have a Red Cabbage & Nori Seaweed Sauerkraut Recipe on our Kombucha Recipe Club.
• Braising Liquids: Use the kombucha vinegar as a braising liquid for pot roasts, short ribs, or lamb shanks. It adds a rich, depth of flavour to the dish
• Soups and Stews: Add a splash of kombucha vinegar to soups and stews for a boost of flavour and nutrition. It pairs well with ingredients like mushrooms, beans, and vegetables
• Roasted Vegetables: Drizzle the kombucha vinegar over roasted vegetables like brussels sprouts, broccoli, or cauliflower for a tangy, caramelized flavour
• Kombucha BBQ Sauce: Mix the kombucha vinegar with ketchup, brown sugar, and spices (2 tsp of black pepper, 1 ½ tsp of cayenne pepper, 1 ½ of smoked paprika, 2 tbsp of onion powder & 2 tbsp of red pepper flakes for those who like a little kick to their BBQ sauce) to create a unique BBQ sauce perfect for slathering on ribs, chicken, or pork ... YUM
• Hair and Skin Care: The acidity of the kombucha vinegar makes it a great ingredient for hair and skin care. Use it as a final rinse for your hair to add shine and reduce frizz, or as a toner for your skin to balance the pH and reduce acne

These are just a few ideas to get you started, there is something for everyone!

With its tangy flavour and numerous health benefits, the possibilities for using kombucha vinegar are endless!

If you're looking for the best way to get started with your own Kombucha home brew, check out our famous Kombucha Starter Kits and our FREE guide to mastering Kombucha at home.