Kombucha changes your microbiome, or gut bacteria. Drinking a large amount without easing yourself into it can cause an upset stomach. You can get the best probiotic potency by drinking kombucha on an empty stomach. [2] X Expert Source John BursonCertified Nutritionist Expert Interview. 9 June 2021.
Signs of an allergic reaction include rash, swelling of the hands or face, trouble breathing, and an itchy sensation in the mouth or throat. Seek medical attention if you experience symptoms of a food allergy. If you get an upset stomach, drinking water may help you feel better. If you want to keep drinking kombucha, limit your daily intake to 4 fluid ounces (120 mL) and drink a full glass of water after consuming kombucha. [4] X Research source
Kombucha is generally considered safe for healthy people to drink. Just keep in mind consuming too much kombucha or other fermented products can lead to undesired side effects, such as mild gas or bloating. [6] X Research source
There is evidence that the healthy bacteria found in kombucha and other fermented products are good for the digestive system. It also may contain small amounts of beneficial nutrients and antioxidants.
You could also look online for nearby kombucha taprooms or tasting rooms. If there’s one nearby, you can order flights of assorted kombuchas, and talk to brewers about their techniques and flavoring agents.
Pasteurization kills the good bacteria along with the bad. Since kombucha is acidic, it’s safe to drink unpasteurized. Note that pasteurized products are the safest choice if you have a weakened immune system or are pregnant. Brewing kombucha in plastic or steel can cause leeching, so products brewed and stored in glass are the best choice. Dark glass is also preferable to clear glass. Dark glass helps filter light, which can damage probiotic bacteria.
Medications that weaken the immune system include corticosteroids, chemotherapy, and radiation therapy. It’s especially important to avoid home-brewed kombucha if you have an immune condition. Pasteurized commercially brewed products are the safest choices.
It’s especially important to avoid unpasteurized and home-brewed kombucha. Home-brewed kombucha is more likely to contain harmful bacteria and higher amounts of alcohol.
Don’t use kombucha to treat any medical condition or use it in place of medication prescribed by your doctor or pharmacist. Don’t stop taking any prescribed medication without consulting your prescriber.
If you’re a recovering alcoholic or can’t drink alcohol, avoid drinking kombucha or go for products with an ABV less than 0. 5%. If you like trying out new alcoholic beverages, you can find kombucha beer that contain 5 to 8% ABV. Remember to always drink responsibly. Even if it seems like a healthy drink, kombucha beer is an alcoholic beverage with the same content of alcohol as a standard beer.
Get your SCOBY from a reliable source. It’s a colony of bacteria and yeast, so you want to make sure it’s been properly cultured. Always inspect your SCOBY for mold, fungal growth, or strange discoloration before using it. A SCOBY looks like a filmy, light-brown, beige, or deep yellow mat. It’s typically stored in the fridge or at room temperature in a small amount of already-fermented kombucha. To avoid contaminating it, wear non-latex gloves when handling a SCOBY. For help in keeping SCOBY safely stored, see How to Store SCOBY.
Wear non-latex gloves while you prepare your batch to further reduce the risk of contamination.
Use only black or green tea to make kombucha. Herbal teas or teas with added flavors can affect the health of the culture. [16] X Research source
The ideal temperature to ferment kombucha is 72 to 84 °F (22 to 29 °C). [18] X Research source
The starter liquid that the SCOBY is stored in will help hasten the fermentation process. Generally, SCOBY are stored in about 1 cup (240 mL) of already-fermented, unflavored kombucha. If your SCOBY isn’t stored in kombucha, you should still add unflavored kombucha to the sweetened tea help encourage fermentation.
If you like to bake bread, think of spots around the house where you like to proof your dough. Warm, dark environments that promote yeast growth in bread dough would similarly encourage your kombucha to ferment.
The lower the number, the higher the acidity. A pH of 2. 5 is more acidic than a pH of 4. 2, and 7 is pH neutral. If the pH doesn’t reach 4. 2 in 7 days, discard the batch and start over, preferably with a new store-bought culture. [22] X Research source
Try adding 2 ounces (57 g) of fresh sliced ginger and 2 cups (470 mL) of apple cider vinegar to 6 cups (1. 4 L) of your kombucha. For a fresh citrus flavor, mix 1⁄4 cup (59 mL) each of lemon and lime juice with 6 cups (1. 4 L) of kombucha. Add 1⁄2 cup (120 mL) of thawed, muddled frozen berries and 2 ounces (57 g) of fresh sliced ginger for a berry kombucha.
Refrigerated kombucha doesn’t truly expire, but the alcohol content will slowly increase and the flavors will change over time.
Within 3 months, use the stored SCOBY to make a new batch of kombucha. Repeat the fermentation steps, and add the SCOBY and the 1 cup (240 mL) of kombucha you’ve stored it in to freshly brewed sweetened tea. You can continue to reuse the SCOBY to brew batches of kombucha, as long as you refrigerate it to pause the fermentation process and make a fresh batch within 3 months. Just make sure it doesn’t have any unusual growths or discoloration. It’ll grow larger; if you’d like, cut off 2 to 3 in (5. 1 to 7. 6 cm) slices and give them to a friend.
