Kombucha Frequently Asked Questions (FAQ)
The following is a list of the most popular frequently asked questions related to Kombucha. If you have anything you’d like to add please send it to us.
What is Kombucha?
Kombucha is a fermented drink, slightly alcoholic, refreshing and slightly carbonated, made with black or green tea, sugar, bacteria and yeast. Read more.
What is SCOBY?
SCOBY is Symbiotic Culture of Bacteria and Yeast. SCOBY is also referred to as a mother. SCOBY is a mix of microorganisms that feed on tea and sugar, whose byproducts of metabolism (fermentation) make up Kombucha.
What Kombucha tastes like?
Kombucha is fizzy, tart, slightly sweet with a bit of vinegar aftertaste. A combination of tea, beer and wine minus the alcohol. Flavored tea, fruits or juice can be added to the second fermentation to give it a different flavor.
Should I filter my Kombucha before I drink it?
Preferably, yes. By filtering your Kombucha before drinking you get rid of the yucky yeast and sediments, making it more more palatable. Use a fine mesh stainless steel strainer.
Is Kombucha (SCOBY) a fungus or mushroom?
The Kombucha culture is a mix of bacteria and yeast, which is technically a fungus, but not a mushroom.
Is there mold in Kombucha?
No. The development of mold in Kombucha is very rare. Due to its low pH (2.5-3.5 pH), Kombucha kills several known pathogenic organisms on contact such as E.coli, Salmonella, Listeria and others.
Does Kombucha contain alcohol?
Kombucha contains traces of alcohol as a natural byproduct of the fermentation process. There are some types of Kombucha with higher amounts of alcohol for consumption by adults over 21 years of age like Kombucha beer or wine.
Is Kombucha actually good for you?
Yes. Kombucha offer many health benefits similar to probiotic supplements, including promoting a healthy immune system. See more Kombucha benefits articles.
Can I make my own Kombucha?
Yes you can. The process is very simple. There are tons of recipes available. Start with these first.
Is it safe to make Kombucha at home?
Yes. The Food and Drug Administration (FDA), Center for Disease Control (CDC) and lots of independent studies found Kombucha to be safe when made at home. Follow our simple recipe.
What kind of tea should I use?
Plain black tea works best for making Kombucha. Organic tea recommended whenever is possible. Green, White, or Oolong tea can also be used for brewing Kombucha. Do not use flavored or decaf tea.
What is the best type of jar for brewing Kombucha at home?
We recommend glass jars with wide mouth opening for easy access to the SCOBY. Most of the Kombucha recipes are for 1 Gallon, so unless you’re planning to make more than 1 gallon of Kombucha per batch, this glass jar would be perfect to make your own Kombucha at home.
Can I use honey to brew Kombucha?
Yes, but not recommended. Honey will not be absorbed by the SCOBY like regular granulated sugar. Raw honey contain its own type of bacteria that destroy your SCOBY.
Can I use plastic containers to brew or store Kombucha?
Not recommended. Do not use plastic containers to brew or store Kombucha. Plastics can react to Kombucha acidity and release (leach) toxic chemicals.
How do I know when my Kombucha is ready to drink?
Kombucha tea is ready when it is semi-sweet, semi-sour and not overly sour. Kombucha naturally has a slight vinegary taste to it, so don’t be alarmed if tastes a bit like vinegar.
What if I let my Kombucha ferment for too long?
If you let the Kombucha to ferment longer than usual it becomes very vinegary. Do not drink it. The SCOBY is still be good for the next batch along with a bit of starter liquid.
What if my Kombucha has cloudy white layer on top?
This is a good sign your Kombucha is doing well. The cloudy white layer is the beginning of a new baby SCOBY.
I see brown stringy particles, is it normal?
Yes. The brown stringy particles are yeast and are part of the fermentation process.
The SCOBY sank to the bottom of the jar. Is it normal?
Yes. Depending on a various factors like humidity, temperature or sugar level, the SCOBY may sink, float or sit sideways.
What if my Kombucha has mold on it?
Mold toxins can be very dangerous. Don’t risk your health and discard the entire batch at the first sign of mold, including the SCOBY. Start over with a fresh SCOBY.
My SCOBY turned black. What should I do?
Discard the SCOBY and the Kombucha. Do not drink it! Your SCOBY has been contaminated and it is dead. Start over with a fresh SCOBY.
Can I make Kombucha without the SCOBY?
Yes. Purchase a Kombucha beverage from a store and keep a 1/3 of it with open lid/cap in a warm and dark place for about 2 months. You can also use distilled white vinegar mixed with black tea and sugar. It is a long process to grow a SCOBY to a size that can be used to make your own Kombucha but not impossible.
Can I make Kombucha without sugar?
No. You cannot brew Kombucha with no sugar. You can reduce the amount of sugar (usually 1 cup of granulated sugar for 1 gallon of tea) but then you need to shorten the brewing time and keep the Kombucha at constant temperature of around 80F to speed up the process. If you just want to reduce the sugar level in Kombucha, delay the second fermentation for a couple of days so all the sugar would be consumed by the fermentation process, but then your Kombucha might get too fizzy or vinegary.