Mutiny Brewing on Nostr: To ensure optimal safety for human consumption, fermented foods must maintain a pH ...

To ensure optimal safety for human consumption, fermented foods must maintain a pH level of 4.6 or lower. In our kombucha production process, we employ pH test strips to monitor acidity levels accurately. Upon adding fresh tea to the starter culture, the typical initial pH is approximately 3.5, which is ten times more acidic than the food safety requirements due to the logarithmic nature of the pH scale.

As fermentation progresses, kombucha becomes increasingly acidic, ultimately achieving a final pH level of around 3.0 - comparable to that of grapes and plums. This meticulous monitoring ensures our fermented creations are not only delicious but also perfectly safe for consumption.
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