Kombucha

What Is Kombucha?

Kombucha is a lightly fizzy, tart fermented drink made by fermenting sweetened black or green tea for several days with a bacteria-and-yeast culture called a SCOBY (Symbiotic Culture of Bacteria and Yeast). It originated in East Asia and is now widely produced and consumed around the world.

During fermentation, the SCOBY uses the sugar in the tea to produce organic acids and a small amount of carbon dioxide; this gives the drink its distinctive tart taste and lightly bubbly texture. It can be varied by undergoing a second fermentation with natural flavorings such as fruit, ginger, or flowers.

Kombucha Nutrition Facts

Kombucha is generally a low-calorie drink; the amount of residual sugar varies with fermentation time and brand. It may contain small amounts of B vitamins and organic acids; a small amount of caffeine from the tea also remains.

What Are the Benefits of Kombucha?

Because it contains live bacteria and yeasts formed during fermentation, kombucha is traditionally considered one of the probiotic drinks that may support digestion; scientific research on this topic is ongoing, and definitive findings have not yet been generalized.

This is general information; kombucha is a drink, not a medical treatment. Pregnant people, people who are immunocompromised, and children are advised to consult a qualified professional about consuming it.

How to Choose Kombucha

Good kombucha should be slightly cloudy, have a fine sediment indicating live cultures, and have a balanced tartness; products that are overly sweet are generally less fermented.

• Look for “live cultures” or “unpasteurized” on the label.
• Choose one with a low sugar content; some brands add a lot of sugar for flavoring.
• Slight pressure or carbonation in the bottle is a sign of fresh, active fermentation.

How to Store Kombucha

Unopened kombucha can be stored in the refrigerator for several months; fermentation slows in the cold but does not stop completely. Once opened, it should be tightly closed, kept refrigerated, and consumed within 1–2 weeks; otherwise, its tartness increases noticeably.

Using Kombucha in Cooking

Kombucha is most often served cold as a drink; it can be used in cocktails as a nonalcoholic alternative or in place of soda. For homemade kombucha, fruit and spices can be added during the second fermentation to vary the flavor.

How to Make Kombucha at Home

Cool the sweetened brewed tea, then add a SCOBY and a small amount of prepared kombucha. Leave it to ferment for 7–14 days at room temperature in a container that allows airflow while protecting it from dust. The longer it ferments, the more tart the drink becomes.

What Recipes Use Kombucha?

Kombucha is used in recipes for fruit kombucha, ginger kombucha, and nonalcoholic cocktails in place of soda. A small amount can also be added to salad dressings for tartness.

Frequently Asked Questions

Does kombucha contain alcohol?

Because kombucha is a product of fermentation, it may contain a very small amount of alcohol (generally below 0.5%); the amount varies by brand and fermentation time.

Can you drink kombucha every day?

When consumed in moderation, it is considered safe for most adults; however, excessive consumption should be avoided because of its sugar and acid content, and people with sensitivities are advised to consult a qualified professional.

What is a SCOBY?

SCOBY is an acronym for “Symbiotic Culture of Bacteria and Yeast”; it is a gelatinous layer of culture formed by the community of bacteria and yeast that ferments sweetened tea during kombucha production.

How many calories are in kombucha?

100 ml of kombucha contains an average of around 10–15 calories; this value may vary depending on the amount of residual sugar and the brand.

Is homemade kombucha safe?

Homemade kombucha is generally safe when made with clean equipment and the correct proportions; however, failure to maintain hygiene can lead to unwanted mold or bacterial growth, so cleanliness practices should be followed carefully.