What is Kombucha and how to differentiate products and production styles.

Kombucha is a fermented beverage based on water, tea, sweetner, inoculated by the so called Symbiotic Culture of Yeats and Bacterias (SCOBY). Yeasts, lactic acid bacterias and acetic acid bacterias will be fermenting sugars and convert them into ethanols, organic acids, carbon dioxide, polysaccharide matrix of cellulose. The fermentation happens in both phase aerobic and anaerobic on monitored temperature resulting in a dry (sugar free) alcoholic carbonated drink.

We will discuss later why the majority of producers and customers still believe kombucha is a non alcoholic soda and how to making it in such way, downsides as well as from a regulation perspective.