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Kombucha FAQs

Your one stop shop for all questions Kombucha related

1. How do you pronounce Kombucha?

Kom-boo-cha

 

2. What is Kombucha Tea?

Kombucha is a fermented drink made from sugar, tea (usually green or black) and healthy bacteria and yeast in the form of a jelly-like disc, called a SCOBY. It’s consumed for it’s health benefits and seen as a natural way to detoxify the body whilst providing additional good gut bacteria.

 

3. Can Kombucha make you sick?

Of course. After all, you’re using yeast and bacteria to create a drink containing even more yeast and bacteria. Microorganisms, good and bad, can happily grow in the conditions required to brew kombucha tea, so the risk of brewing something nasty is always present. However, as your kombucha ferments it starts to create a highly acidic environment which is inhospitable for nearly all nasty bacteria. So, if you can get your brew correct from the start, your kombucha should naturally create an environment in which only the healthy bacteria will grow. b. If you are new to kombucha brewing and consuming kombucha tea then we’d recommend drinking small amounts at a time and monitoring how your body reacts. Significant changes to your guts microbiota can cause side effects such as bloating, diarrhea, nausea, vomiting, and constipation.

 

4. Can Kombucha make you drunk?

Technically, kombucha tea is an alcoholic drink. The yeast in the SCOBY consumer the sugar to produce ethanol (alcohol) and carbon dioxide (bubbles), which are then converted into healthy acetic and gluconic acids (the stuff that’s good for you). The alcohol value in kombucha can vary depending on variables such as the amount of sugar used and the length of the ferment, however, the alcohol proof is usually less than 0.5% in a brew and is unlikely to get you drunk unless you drink A LOT of it.

 

5. Does Kombucha go off?

As Kombucha tea is already a fermented drink with a low pH, it has a naturally long shelf life and isn’t likely to spoil. However, the longer you leave your kombucha tea to ferment (especially if left out of the fridge), the tarter or more sour the taste. So, if you prefer your kombucha a little sweeter you need to drink it sooner after ferment.

 

6. What are the benefits of drinking Kombucha?

There are currently no formal studies on the health benefits of kombucha from official health sources. However, kombucha is widely accepted to provide a number of beneficial bacteria to the body, helping to balance gut bacteria and acidity levels, as well as boosting the immune system. Kombucha is also said to curb symptoms to a number of ailments including; diabetes, heart disease, asthma and joint pains.

 

7. What is a SCOBY?

The SCOBY is the thick disc of jelly that you see floating in kombucha brew and stands for a Symbiotic Colony of Bacteria and Yeast. It’s also known as a kombucha ‘mushroom’ even though it’s not technically a fungus. The bacteria and yeast in the SCOBY work together, consuming the sugar in your kombucha and converting it into beneficial acetic and gluconic acids. The acids are then consumed again but the bacteria and yeast to product the final kombucha drink.

 

8. What tea should I use to make Kombucha?

The best teas to make kombucha with are Green Tea or Black Tea. Both contain high amounts of beneficial acids that help to create a nice fizzy brew and healthy SCOBY. You can also try mixing the two to experiment with flavours.

 

9. How much Kombucha tea should I drink?

Everyone is different. Start out with small amounts (around 100-200ml) on a daily basis to see how your body and gut respond, then up the quantities as you like. Your body doesn’t need great quantities of kombucha to benefit from it so there’s really no need to drink more than around 500ml a day. However, there is no set rule for how much you should or should not drink on a daily basis.

 

10. What kind of container should I brew my Kombucha in?

Glass is the best option when brewing kombucha and luckily, glass brewing containers are really easy to get hold of. Any kind of large glass jar will do, as long as it can fit in all of your ingredients. Glass does not contain any chemicals that could come into contact with your brew and it will not react with the high acidity of kombucha.

Ceramic and Porcelain are also options but they’re harder to get hold of, tend to be heavier, and also are more likely to be coated or glazed in substances that are not food grade.

Avoid plastic which generally tends to be an unhygienic material. Scratches in the plastic can harbour various harmful bacteria and the plastic itself can also contain undesirable chemicals.

 

11. How should I store my final Kombucha brew?

In order to keep its fizziness, you need to store your final brew in a glass container with a tight lid. Flip-top drinks bottles or even clip-top Kilner style jars are suitable.