If you want to take a break from brewing kombucha or if you're going on holiday, you basically have two options:
- shorter break: prepare the tea mushroom as usual with sweetened tea and simply leave it. This method is suitable for absences of up to one month. After that, by the way, you have very sour and bitter kombucha. Then simply prepare it again.
- longer break: Put the tea mushroom with the finished kombucha in a container and store it in the fridge, for example in the preparation jar. This works for up to 3 months. After that, the tea fungus often needs one or two attempts to ferment optimally again.
- kombucha babysitter: The best solution for very long absences is to hand over the culture to a "babysitter".