F A Q
WHAT IS 2nd FERMENTED KOMBUCHA?
Researchers have identified many acetic and lactic acid bacteria and yeasts in both the SCOBY and kombucha liquid, with variability across culture samples. The ecology consists of, at a minimum, the acetic acid bacteria Komagataeibactor xylinus, as well as Lactobacillus spp., and yeasts including Zygosaccharomyces spp. Cultures sourced from various regions provide varying microbiological diversity. During the fermentation of the sweet tea to kombucha, yeasts first metabolize sucrose to glucose and fructose; the glucose is then used to produce ethanol and carbon dioxide. OUR Second fermentation is the process through which we flavor our brew and put it into a sealed container, which traps carbonation into the liquid. It typically takes 2-4 days, but can take longer. We use classis flip top bottles to ferment our KB Kombucha.
WHAT IS THE ORIGIN OF KOMBUCHA?
Although kombucha has only recently become popular in the United States, there are records of kombucha production from as early as 220 B.C. in northeast China, where it was widely consumed for its presumed detoxifying and energizing abilities. Kombucha then emerged in Japan, in 414 A.D., where it was notably used to aid the emperor with his gastrointestinal health concerns. Dutch and Portuguese explorers brought kombucha to Russia and other European countries at the beginning of the 20th century for use as a medicine. Since then, kombucha tea and culture have become available to consumers worldwide. The first commercially available brand in the United States started small in 1995, yet consumer demand continues to drive constant growth in the industry for both mainstream commercial production and home production.
IS THERE ALCOHOL IN KOMBUCHA?
As with many fermented products, varying amounts of alcohol may be present in kombucha. After it is bottled, in the absence of oxygen, the yeast will continue to degrade sucrose to glucose and fructose and is capable of increasing carbonation and producing alcohol levels greater than 0.5%. The alcohol level must remain below 0.5% alcohol by volume (ABV) during production and after shipment for commercial sale as a non-alcoholic refrigerated beverage. OUR KB Kombucha has minimum alcohol, under 1%.
IS KOMBUCHA HEALTHY FOR ALL AGES?
Many people drink kombucha for its professed health benefits; however, these claims still need more research. Some animal studies have shown it has bioactive components that display antioxidant, detoxifying, and antimicrobial properties that may contribute to claims that kombucha plays a role in overall immune health, mental health, and cancer and cardiovascular disease prevention. Pregnant and breast feeding women and children under the age of 5 should check with ones physician before drinking kombucha.