Understanding Kombucha

Kombucha is a lightly effervescent, cider-like beverage, made by fermenting sweetened tea. It is produced using a starter, or a mother culture of probiotics, comprised of beneficial bacteria and yeasts. During fermentation these bacteria and yeasts convert sugars into an array of healthful bi-products, such as short chain fatty acids, vitamins C & B, antioxidants, and minerals.

Trace amounts of alcohol are also produced during the fermentation process; however, final alcohol volumes are less than half a percent, allowing this fine ferment to fall into the nonalcoholic category. We recommend drinking 8oz of kombucha daily with a meal for optimum gut health. Health impacts attributed to probiotics vary widely, but the bulk of research suggests enhanced gut health, improved digestion, increased immune function, and boosted psyche.