You might have stocked a fridge with kombucha for gut health or fizzy wants but met it with a shocking discovery: a bottle of kombucha that exploded in your fridge.
Yes, that’s a real thing, and it’s as messy as it sounds.
Here’s why your favorite fermented tea can become a fridge bomb and how to make sure it doesn’t happen again.
Why Kombucha Explodes
At its very bottom, kombucha is a live thing. The bubbly beverage is brewed from tea fermented with a SCOBY (symbiotic culture of bacteria and yeast). As the yeast feeds on sugar, it produces carbon dioxide (CO2), which creates the bubbly fizz that kombucha is well known for.
In some scenarios, this carbonation process doesn’t end once it’s bottled, particularly if:
The Kombucha Is Over-Fermented: If its bottled up before fermentation ceases, the yeast continues to create CO2, creating pressure inside the bottle.
The Temperature Is Too High: Warm conditions accelerate fermentation, even in the bottle, resulting in increased CO2 accumulation.
The Cap’s Closed Too Tightly: Many bottled kombucha formulas get sealed and fermented to hold carbonation, but if pressure builds up too highly, even the toughest caps can let go.
The Scoop on Exploding Kombucha
When kombucha goes pop, it’s that carbon in the bottle that pumps so much up in the confines of the container that it literally gets the pops — a pop for you, but a pop for the container. This can explode glass bottles or at least make the top fly off with pressure that sends a geyser of sticky kombucha all over.
Not only is this annoying, it could also be unsafe if it involves glass shards.
How to Reduce Kombucha Exploding
Keep It Cool: Refrigeration slows the fermentation process down enormously, greatly reducing the risk of explosions. Refrigerate your kombucha even if you haven’t opened it.
Burp the Bottles: If you brew kombucha at home, release pressure from the bottles daily while they’re in the second fermentation phase. Just lift the lid for a bit, then re-seal it.
Check the Sugar Content: More sugar = more food for the yeast. Commercial brands usually balance sugar levels, but if you’re making your tea at home, be mindful of your sugar-to-tea ratio.
Don’t Store It for Too Long: Kombucha doesn’t stay good indefinitely. As the yeast continues to ferment over time, even if the brew is stored in the fridge, the potential for carbonation buildup grows. And eat it within the time recommended.
Use the Right Bottles: Use bottles that are appropriate for carbonation (such as swing-top glass bottles) and avoid cheap or thin glass used for storage if you are making kombucha at home.
What to do if you suspect an imminent kombucha explosion
If you see a bottle that appears overly pressurised (bulging caps, an unusually tight seal), exercise caution:
Handle With Care: Don’t shake it, as that could set off an explosion.
Burp the Bottle: Gently twist the cap to escape excess gas. Do it over a sink or outside, just in case.
Chill It Fast: Put it in the fridge or freezer for a few moments to slow fermentation and release pressure.
Cleaning Up After the Boom
If you are among those who have had a kombucha explosion, here’s how to deal with the mess:
Take Special Care Removing Broken Glass: Wearing gloves, wrap shards in newspaper or cardboard before throwing away broken glass.
Clean Residue: As kombucha is sugary, be sure to wipe down your fridge shelves or the floor, with warm water and soap. Just remember to sneak into all the nooks and crannies.
Check Other Bottles: Look for other possible "time bombs" and burp them, if needed.
So, Should You Keep Drinking Kombucha?
Absolutely. Kombucha’s probiotic benefits, tangy flavor and refreshing fizz are hard to resist. Just remember it’s a living drink and show it a little respect. Treat your booch with love, and you can sip without fearing explosions down the road.
Stay safe, stay fizzy, and don’t let your fridge go empty!
Hi, I’m Elizabeth A., a passionate writer with a knack for crafting engaging, thought-provoking content. I love exploring topics ranging from lifestyle and culture. I aim to inform, inspire, and connect with readers through every piece I create.