There is currently no industry standard as to what can and can’t be called kombucha. Three product types labelled kombucha are available in todays’ market.
• A real, living, brewed and naturally fermented product that can grow a SCOBY (symbiotic culture of bacteria and yeast).
• Commercial versions of kombucha which are pasteurised, carbonated, and rendered shelf-stable. These can often be blends of a tea and sugar formula. Some are classified as certified organic.
• Hard kombucha which is purposely made as an alcoholic beverage and has had extra yeast or ethanol added.
What is in ‘live’ kombucha
Kombucha is made from water, tea, sugar, SCOBY, and a starter of live kombucha.
Brewing kombucha seems to be a cross between science and alchemy.
