The Kombucha mushroom in its young age resembles to a grayish white pancake. However, an adult kombucha mushroom acquiring several offspring might appear in brown color and it’s due to the coloring effects that take place as it exists in a solution of black tea nutrient. As this discussion is in respect to the interest of novice Kombucha culture owner, here we will take a glance over the lightly brown “parent” or grayish white “baby” culture. Although it seems to be fragile, it’s not as fragile as it seems to be. It’s necessary for your hands to be washed and jewelry to be removed before holding the culture. It is strongly recommended to remove the jewelry before you hold the culture because metals are considered to be the natural foe of the Kombucha culture so it’s your responsibility to respect and appreciate the tradition of the Kombucha culture. If you’re finding it difficult to remove your jewelry like rings, for instance, don’t get worried, just ensure to limit the time duration you spend holding the cultures in your hand.
It is often notice among many novice Kombucha culture owners that they don’t consider it as a living creature and handle it as they like, as a result, negative impact in the Kombucha culture. Experienced and highly professional Kombucha owners are great to ask suggestion with regarding this matter. As they are experienced in this matter, they can suggest you on how to handle the Kombucha cultures properly. The Kombucha culture exists in a nutrient mixture of tea and sugar.
Scalding and sunlight are considered to be extremely harmful for the Kombucha culture. They destroy it just within a couple of hours. There is a great debate in respect to freezing it yet, but unless you’ll “flash freeze” it, there’s a chance that the culture died throughout the freezing procedure.
The Kombucha culture gains ability to maintain itself for a longer duration of time even in absence of nutrient. Sometimes it even sustains itself last for months without nutrient. After once nutrient is provided to it, it tends to become active and begin to grow once again.
Common mold is another natural enemy to the Kombucha culture. The Kombucha acquire numbers of natural defenses in opposition to mold, but if it is left in absence of nutrient to generate acids in a warmer environment, it might become excessively exhausted for protecting itself. Generally, it’s not a tough job to spot mold.
Many people seem to be puzzled in respect to mold as they consider the bubby surface to be the mold. But it’s not so as their consideration. It has been claimed by many researchers that it’s possible to remove the mold with the common vinegar without harming the culture, but it’s an open discussion yet. The bubby surface actually is nothing more than the carbonic acid bubbles, which have been trapped under the Kombucha skin. When it comes to the Kombucha culture, it’ll be a “floater” after harvesting. In a few days, the formation of yeast umbrella starts to take place beneath the bubbly surface and pull them into the new culture.