Misc FAQ
-Is kombucha safe to make at home?
Just like making anything you put in your mouth, kombucha should be made with safety and care. I cannot guarantee the safety of your home brewed kombucha, but it is actually safer than fermenting or preserving many other foods at home due to its very low pH level. The acidity of kombucha makes it difficult for any unfriendly organisms to survive in it. The major warning I give to my workshop attendees is if there is mold growing on your brew, throw it out, buddy.
-How much kombucha should I drink?
Everyone is different! Start with one cup and see how your body feels. Most people don’t have very many fermented foods in their diets, so if this is your only one, go slowly and work your way up. If you feel heavy, bloated or burp a lot after you drink kombucha then you may be drinking it too fast or too much.
-Why is store-bought kombucha refrigerated?
Most kombucha in the grocery store is a raw and alive food. The fermentation process continues as long as the bacteria and yeast have food (sugar) to eat. When kombucha is put in the refrigerator the cold temperature makes the yeast go to sleep, so it is less active. If kombucha warms up to a higher temperature, the fermentation process starts back up again and could cause too much carbonation or a booch explosion if unmonitored.
-Does kombucha contain alcohol?
Yes, kombucha contains a small amount of alcohol.As with all fermented foods, alcohol is a by-product of the fermentation process. The yeast eats the sugar and converts it to alcohol, then the bacteria transforms much of the alcohol to acetic and other organic acids.
-Why do I get carded when I buy certain brands of kombucha?
You need an ID to purchase kombucha with an alcohol content of 0.5% or higher. You must be 21 or older to legally purchase and consume drinks with that alcohol content level. Most kombucha on the market are under 0.5% ABV and are non-alcoholic.
Just like making anything you put in your mouth, kombucha should be made with safety and care. I cannot guarantee the safety of your home brewed kombucha, but it is actually safer than fermenting or preserving many other foods at home due to its very low pH level. The acidity of kombucha makes it difficult for any unfriendly organisms to survive in it. The major warning I give to my workshop attendees is if there is mold growing on your brew, throw it out, buddy.
-How much kombucha should I drink?
Everyone is different! Start with one cup and see how your body feels. Most people don’t have very many fermented foods in their diets, so if this is your only one, go slowly and work your way up. If you feel heavy, bloated or burp a lot after you drink kombucha then you may be drinking it too fast or too much.
-Why is store-bought kombucha refrigerated?
Most kombucha in the grocery store is a raw and alive food. The fermentation process continues as long as the bacteria and yeast have food (sugar) to eat. When kombucha is put in the refrigerator the cold temperature makes the yeast go to sleep, so it is less active. If kombucha warms up to a higher temperature, the fermentation process starts back up again and could cause too much carbonation or a booch explosion if unmonitored.
-Does kombucha contain alcohol?
Yes, kombucha contains a small amount of alcohol.As with all fermented foods, alcohol is a by-product of the fermentation process. The yeast eats the sugar and converts it to alcohol, then the bacteria transforms much of the alcohol to acetic and other organic acids.
-Why do I get carded when I buy certain brands of kombucha?
You need an ID to purchase kombucha with an alcohol content of 0.5% or higher. You must be 21 or older to legally purchase and consume drinks with that alcohol content level. Most kombucha on the market are under 0.5% ABV and are non-alcoholic.