Can I store a SCOBY in the fridge or freezer, and what happens if I do?

Question

Can you store a SCOBY in the fridge or freezer? Find out what happens when a SCOBY is exposed to extreme cold and why it's generally not recommended.

Answer 1

Yes, you can store a SCOBY in the fridge, which will slow down its metabolism and preserve it for later use. Freezing a SCOBY is generally not recommended as it can damage the culture.

Detailed Explanation:

Storing a SCOBY in the refrigerator is a common practice for those who need to pause their kombucha brewing. Here's how it works:

1. Prepare the SCOBY Hotel: Place the SCOBY in a clean glass jar with enough starter tea (kombucha from a previous batch) to cover it completely. The starter tea should be acidic to help prevent mold growth.

2. Refrigerate: Seal the jar loosely (a coffee filter secured with a rubber band works well) and store it in the refrigerator. The cold temperature will significantly slow down the SCOBY's activity.

3. Maintenance: Every month or two, check on the SCOBY. If the liquid has evaporated significantly or looks moldy, replace it with fresh starter tea. You can also add a bit of sugar to the tea to provide the SCOBY with some nutrients.

4. Reviving the SCOBY: When you're ready to brew kombucha again, remove the SCOBY from the fridge. It might take a batch or two for the SCOBY to regain its full strength and produce kombucha at its normal rate. Discard the starter tea it was stored in, or use it as part of your kombucha vinegar.

Freezing a SCOBY is generally discouraged. The ice crystals that form during freezing can damage the cellular structure of the SCOBY, potentially weakening or killing the culture. While some people have reported success reviving frozen SCOBYs, it's a risky method and not recommended unless you have no other option. If you must freeze, do so as quickly as possible and thaw slowly in the refrigerator.

Pro Tip:

When reviving a refrigerated SCOBY, don't be alarmed if the first batch of kombucha tastes a bit vinegary. This is normal as the SCOBY adjusts. Taste the kombucha regularly and bottle it when it reaches your desired level of tartness.