Is there a risk of botulism when using honey for the first fermentation of kombucha?
I have been reading conflicting statements that there is a risk of botulism when using honey for the first fermentation of kombucha. Some are saying that the acidity of kombucha is too high for botulism to survive. Others are saying to never use it because the risk exists.
This Cornell University study (PDF warning) suggests that botulinum spores were killed when inoculated into tea drinks, but suggests that it might have been the effect of the green tea. I'm wondering if this also applies to black tea.
Is there a definitive answer that will tell me whether it is safe to use honey for the first fermentation of black tea kombucha?
Best Answer
It is absolutely safe to use honey as your sugar source when fermenting kombucha, as long as you allow the kombucha to reach a pH of 4.6 or lower. If that's too strong for your tastes, you can dilute the finished kombucha with water, tea, or other flavoring ingredients and then refrigerate.
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Quick Answer about "Is there a risk of botulism when using honey for the first fermentation of kombucha?"
It is absolutely safe to use honey as your sugar source when fermenting kombucha, as long as you allow the kombucha to reach a pH of 4.6 or lower. If that's too strong for your tastes, you can dilute the finished kombucha with water, tea, or other flavoring ingredients and then refrigerate.Can I use raw honey in kombucha?
While most kombucha recipes call for refined cane sugar, we prefer to use raw honey, which contains enzymes that help break down sugars during digestion, as well as having antimicrobial and antifungal properties that have been used for medicinal purposes since ancient times.Can you get botulism from homemade kombucha?
As mentioned under-fermented or over-fermented probiotics are not harmful for a healthy adult but could be a risk for compromised individuals - or those in a weak and feeble state or those without their own immune system. Symptoms begin 18-36 hours after ingestionInfant botulism is due to C. botulinum.Can you use honey to ferment kombucha?
Most kombucha recipes call for sugar, and many people have the idea that honey is not suitable for fermenting kombucha. However, honey does indeed work. If you are trying to reduce refined foods in your diet, and focusing on whole foods, try this recipe from Jo Whitton at Quirky Cooking!How do I know if my homemade kombucha is safe?
If your kombucha doesn't smell or taste right, we recommend trusting your senses. Fresh, living kombucha should be fizzy, tart, and lightly sweet. It should be refreshing and tasty, not off-putting in taste or smell. If in doubt, toss it and try again, perhaps opting for a different flavor or brand next time.How To Make Kombucha With Honey | #AskWardee 085
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