You could, like a wine, take it out of the fridge and open it several minutes or hours before serving it to let it breathe and warm up. Feel free to experiment with letting your bottles/cans warm up a bit before consuming them to see if you like it better that way.Īlso, sometimes people find cold, carbonated beverages difficult to drink and prefer them a little warmer. Some flavors of kombucha/water kefir taste great when served warm, including our Lady Grey. This will minimize the mess and make sure your kombucha doesn't go to waste! You could also put a towel or rag over the top when you are opening it in case it does fizz over a bit to shield your face. Pro Tip: Place the bottle in a wide mouth glass or bowl larger than the bottle itself to capture any overspill in the case your kombucha fizzes over. WARNING: Always take precaution when opening a bottle that has been left out of refrigeration and then re-chilled. That way, in case it fizzes over, you can save the beverage using the bowl and transfer it to a glass. After it cools down, you can open it slowly, preferably over a clean bowl in case it has gotten more carbonated. Before opening it, return it to the fridge or a cold cooler as soon as possible. If your kombucha gets warm, and its been out for a day or so, don't open it right away. I accidentally left my Seattle Kombucha or water kefir out of the fridge for a day. BE VERY CAREFUL IF YOU ARE GOING TO LEAVE YOUR KOMBUCHA OUT OF THE FRIDGE! Or just keep it in the fridge until you are ready to drink it. If authentic, unpasteurized, live kombucha is left out too long, (if there is enough sugar in the bottle) the carbonation and the pressure inside the bottle may become too high causing the bottle to fizz all over the place when you open it, or the bottle may even explode. When kombucha is left out of the fridge and it continues to ferment, the flavor will also change to become more sour. A can or bottle of unpasteurized kombucha or water kefir could explode on its own if left out of refrigeration for too long. BE VERY CAREFUL IF THE CAN OR BOTTLE CAP IS TIGHT AND PUFFED OUT. The pressure inside the container will increase and may increase so high that the bottle cap/can expands and may pop and fizz out all over the place when opened. If your kombucha/water kefir is left out of refrigeration and gets warm, if there is any sugar in the bottle, your kombucha/water kefir will begin to ferment again and become more sour and change flavor as the yeast and bacteria consume the remaining sugars and create more CO2 gas. What happens if my kombucha/water kefir is not refrigerated? Ideally, it needs to stay refrigerated between 34-38 degrees Fahrenheit until you are ready to drink it. If you are unable to access a refrigerator, keep the kombucha and water kefir as cool as possible using a cooler or cooler bag filled with ice or freezer packs. Unpasteurized kombucha and water kefir is a live, raw, probiotic product. How should I store my Seattle Kombucha and Water Kefir? Seattle Kombucha uses organic cane sugar, organic coconut palm sugar, organic molasses, organic figs, other dried fruits, lemons and sea salts to make our delicious water kefir.ĭuring the fermentation, the water kefir bacteria and yeast transform the water and sugary mix into a unique tasting, probiotic beverage containing healthful ingredients, mostly lactic acid, acetic acid, various minerals, b vitamins, and beneficial bacteria. Water kefir is made by fermenting sweetened water with a particular type of kefir bacteria and yeast, usually for 1-3 days. During the fermentation, the kombucha bacteria and yeast transform the tea, sugars and other components in the tea into a unique tasting beverage containing healthful ingredients, mostly acetic acid, antioxidants, b vitamins, and beneficial bacteria. Kombucha is made by fermenting green or black sweetened tea with a particular type of bacteria and yeast usually for 7-30 days. Kombucha has been drunk by humans for thousands of years to help with digestion and overall health. Kombucha is a probiotic beverage usually made by fermenting green or black tea.
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