Kombucha is a tart drink made by fermenting sweetened tea with a culture of bacteria and yeast. If making it at home, follow a complete research-tested recipe, including its ingredient quantities, culture and starter liquid, vessel, temperature, time, pH checks, and cold-storage instructions. This text is not a production recipe by itself.
Fermentation time and conditions affect flavor; tartness or a normal smell is not a safety test. Do not consume a suspect or moldy batch. Refrigerate the finished live-culture drink as directed by the recipe; follow the label for commercial products. Open bottles slowly, taking care with accumulated pressure.
Kombucha can be served cold, and fruit flavors can change its taste. One or two glasses daily is not presented as a safe dose for everyone. This drink is not a substitute for treatment.
This content is for informational purposes only and is not medical advice. Consult a physician before making decisions about your health.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.