Kombucha culture thrives in temperatures between 23 and 26 degrees Celsius , which ensures an ideal environment for the fermentation process. However, winter presents challenges in maintaining these conditions, especially in countries like Portugal, where homes are often cold and the temperature can be difficult to stabilize.

When temperatures fall below the ideal range , fermentation can slow down significantly or even stop completely. For example, kombucha that ferments in 14 days at 24 degrees Celsius might take a month or more if it's at 18 degrees Celsius . This means that winter can be a challenging time to keep your kombucha fermenting at the right pace.

Here are some tips for cold fermentation:

1. Use a More Powerful Starter

During winter, it's essential to use a more acidic , or rather, more potent, starter. This helps protect the culture from contamination and ensures a faster and more efficient start, even at lower temperatures. An acidic starter creates a safer environment and helps fermentation begin more strongly.

2. Add the Starter at the Correct Temperature

Another important detail: right after preparing the tea, don't wait until it reaches 18-20 degrees Celsius to add the starter. Ideally, add the starter when the tea is lukewarm, around 40 degrees Celsius or less , but still warm. This allows the culture to begin colonizing immediately and ensures a faster and more effective start.

He points out that temperatures above 40ºC can be harmful to crops.

3. Keep the bottle away from heat sources.

• Near a Heater: Placing the jar near a heater can help maintain a more stable temperature.

• On top of the refrigerator: The heat generated by the refrigerator can also be used to slightly warm the area around the container.

4. Isolate the bottle to prevent temperature shocks.

• Use a blanket: Wrapping the bottle in a blanket helps prevent thermal shock overnight when the temperature drops.

• Choose a Stable Location: Avoid moving the jar from one place to another, as changes in environment can impact the balance of the culture.

5. MAI Kombucha Thermal Belt

The MyKombucha thermal belt is an incredible solution for maintaining the ideal temperature for your fermentation, especially in winter. Here are the benefits:

• Regulates Temperature: The belt can increase the temperature between 2 and 7 degrees , depending on the needs of the environment.

• Ensures Consistency: Maintains a stable temperature, providing a "comfort zone" for the kombucha culture, which dislikes frequent changes.

• Saves Time and Effort: With the belt, fermentation becomes more consistent and results improve rapidly, making the investment very worthwhile.

6. Using the Belt in the Second Fermentation

The heating pad is also great for speeding up natural carbonation during the second fermentation . This helps to obtain a more effervescent kombucha in less time, even in cold winter conditions.

Conclusion

Fermenting kombucha in winter is possible with a few simple adaptations. Whether adjusting the environment with heaters and blankets, using a more potent starter, or investing in a thermal belt, providing stability for the culture is essential. The MyKombucha thermal belt is the most effective solution, guaranteeing quality fermentation and accelerating the processes even on the coldest days.

Happy fermenting, and may the winter be productive for you and your kombucha!