Have been making my own kombucha for just over a year now. So far it's gone very well. My scoby is nice and heathy. I am about to embark on a trip for work that will last a month (possibly a month and a half). I don't want to lose my scoby. We've been through a lot together. What's the best way to keep it alive while I'm gone?
I'm planning on making a big batch of tea just before I leave and letting my scoby live in there till I get back. Obviously, I won't want to drink it since it'll be pretty funky after fermenting for months. Would it be better to keep it in the fridge or will my usual cupboard spot be okay?
I'm planning on making a big batch of tea just before I leave and letting my scoby live in there till I get back. Obviously, I won't want to drink it since it'll be pretty funky after fermenting for months. Would it be better to keep it in the fridge or will my usual cupboard spot be okay?