Fermented Cultures – taking a break

There are times in all our fermenting journeys that we need to take a break.

It could be you’re going on a holiday or are just a bit busy,  but you want to keep your grains alive so you can come back to them later.

The first step is deciding how long your going to want to store them for?

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For a short term  (2-3 weeks) break from Milk Kefir and Water Kefir put your grains in a fresh jar of food, milk for milk kefir and sugar and water for water kefir.

The more food you provide the happier your grains will be on their break.

 Once fed move to the refrigerator with a tight lid so their metabolism slows down and the food provided lasts longer.

For a longer break (1-2 months) instead of moving the grains to the refrigerator, store them in the freezer.

You need to allow them to defrost for a few days when you are ready to start using them again.

How to refresh your grains

To refresh them when you are ready to start again, strain out the grains and give them fresh food  like normal.

It can take a couple of batches for the grains to get back into full swing.

kombucha scoby

For a short term break from Kombucha (up to 6 weeks) make a refresh batch of Kombucha and place in the refrigerator.

For a longer break up to 3 months, move to the freezer.  To start brewing again allow the tea to come back up to room temperature for a few days, then remove your scoby and some of the culture, and start brewing again.

Taking a break form our cultures is something we all need to do from time to time for a whole range of reasons. Now you know how to do it so you don’t lose them.

 

 

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