Cleaning your kombucha-brewing materials is a relatively simple process compared to other types of fermentation, such as brewing beer. Kombucha’s naturally low, acidic pH makes it inhospitable to harmful pathogens, so you don’t need to sterilise or heavily sanitise your vessels. However, it’s still important to maintain cleanliness to ensure your brewing process runs smoothly and your kombucha stays healthy. 

Cleaning Tips for Kombucha Brewing 

1.) Rinse Thoroughly with Hot Water 

  • After each brew, rinse your brew vessels and bottles with hot water. This will help remove any residue and yeast buildup. If there are crusty or stuck-on bits, use a clean sponge or scrub brush to gently remove them. 

2.) Scrub Gently 

  • If you notice yeast or other residue sticking to your vessels, scrub the glass with a non-abrasive sponge or a soft scrub brush. Make sure your cleaning tools are mould-free, as kitchen sponges can harbour harmful bacteria. It’s important to avoid contaminating your kombucha. 

3.) Dish Soap for Sticky Residue 

  • You can use a small amount of dish soap to clean the mouthpieces of bottles or any areas with particularly sticky residue. Just be sure to rinse thoroughly after washing to avoid soap contamination. 

4.) Dishwasher Cleaning 

  • You can safely run your glass brew vessels through the dishwasher on a hot water cycle but avoid using any dishwasher detergents. Let the hot water do the cleaning without adding unnecessary chemicals. 

What to Avoid 

  1. No Antibacterial Soap

  • Avoid using antibacterial soaps, as they can leave behind residues that may not fully rinse off and could harm the beneficial bacteria in your kombucha. Regular dish soap is sufficient. 

  1. No Vinegar

  • While many homebrewers recommend cleaning vessels with vinegar, it’s unnecessary and potentially harmful to your kombucha. Vinegar’s acidic compounds can interact with your SCOBY, potentially transforming it into a vinegar culture instead of a kombucha culture. Over time, this could affect the flavour and balance of your brew. 

Why No Vinegar? 

Even small amounts of vinegar used repeatedly can influence the bacteria in your kombucha, leading to overly sour flavours or unbalanced fermentation. Since hot water and dish soap are more than adequate for cleaning, there’s no need to introduce vinegar into your brewing process. 

Final Thoughts 

Kombucha is a low-maintenance brew when it comes to cleaning. A good rinse with hot water, a little scrubbing and some soap for tough residue is all you need. By avoiding unnecessary antibacterial soaps and vinegar, you ensure that your SCOBY stays healthy and your kombucha continues to ferment properly. Keep your materials clean, but don’t overthink the process—kombucha is resilient and the right cleaning practices will keep it thriving.