Alive kombucha is much more than just a drink – it's a natural beverage rich in probiotics that benefit gut health, support the immune system, and provide a refreshing feeling with every sip. Although it's becoming increasingly popular in recent years, many questions remain. That's why we've gathered 30 frequently asked questions and their answers to help you understand everything you need to know about alive kombucha – from balancing digestion to becoming a natural addition to your wellness routine. So, if you've been wondering how kombucha can contribute to your health, you've come to the right place.
1. Why is it good to drink kombucha?
Kombucha is packed with probiotics that support gut health, improve digestion, and help maintain a balanced microbiome. It also contains beneficial organic acids and antioxidants that can boost the immune system, detoxify the body, and provide natural energy without caffeine. Drinking kombucha regularly can contribute to overall wellness by supporting the body's natural processes. And besides that, it is a good idea to have drinks with added health benefits - it is also delicious!
2. What is that thing floating inside my bottle?
It's a small SCOBY that naturally forms in the raw kombucha. The SCOBY, also known as the "tea mushroom", grows during fermentation and is a normal, healthy part of kombucha fermentation. It's edible, healthy, and full of probiotics. This is one of the clearest signs that your kombucha is alive, healthy, and unpasteurized. Just the way you want it!
3. How much kombucha is recommended to drink?
It depends on each person and their digestive system. Is your goal to heal your gut, or are you simply enjoying a refreshing, healthy drink on a hot day? Generally, we recommend drinking between one-third to one full bottle a day. Start with a small amount, listen to your body, and increase the quantity as needed.
4. My grandmother used to make kombucha at home. Is this the same thing?
Yes! It's the same kombucha, also known by different names like "Chayniy grib," "kombuchion," or "tea fungus", “tea mushroom”, which has been traditionally made at home for thousands of years (you can read our article on History of Kombucha to learn more). We take pride in maintaining the same authentic fermentation & preparation process to preserve all the health benefits and delicious & refreshing taste of this drink. The modernization is used for the bottling process. Lab testing is used for precise measurements of nutrients & tasting for food safety and monitoring the health of the alive cultures.
5. Is kombucha suitable for diabetics?
There are different types of diabetes. So we suggest consulting your trusted healthcare provider if you should try kombucha in your particular case. However, we often get feedback from our customers with diabetes. They report treating kombucha like a fruit. It contains a small amount of sugar, but the sugar is broken down and does not cause the same glucose spike as raw sugar. Additionally, the probiotics in kombucha help digest and break down sugars, and the gluconic acid helps manage insulin spikes. Based on all of this, kombucha can be suitable and beneficial for diabetics.
6. Should kombucha be refrigerated before opening?
Yes! Kombucha is alive, and the only way to stop the yeast and bacteria from continuing to ferment and grow is through refrigeration. We ensure that kombucha is kept cool throughout the entire production and shipping process, and we ask that you keep it in the fridge as well.
To keep it out of the fridge for a few hours is totally fine and will not change its flavor profile. Note, that cold kombucha tastes much better than room temperature!
7. How can I make kombucha at home?
It's relatively simple, and since our kombucha is alive and unpasteurized, you can easily use it as a starter. For a full guide to making kombucha at home, check out our YouTube video
8. Is kombucha safe for pregnant women?
There’s a common recommendation from doctors to avoid unpasteurized products due to concerns about contaminants. However, in our kombucha, all the probiotics and other beneficial elements are preserved, because it's unpasteurized.
These probiotics can do wonders for the microbiome during pregnancy not only for the mother, but also for the baby.. We've also gathered testimonials suggesting kombucha helps with first-trimester nausea. Since pregnancy is sensitive, we inform that the drink is unpasteurized, and suggest that each woman makes her own decision while honoring her body. We would love to share this article with Science Direct.
9. Does kombucha contain alcohol?
Kombucha is a non-alcoholic beverage. During fermentation, there is a brief moment when the alcohol level can rise to about 0.5% (yeast ferments sugars into ethanol), but as fermentation continues, the acetobacter converts ethanol into acetic acid which lowers the PH of the kombucha. This newly and perfectly balanced acidic environment supports probiotic activity by inhibiting harmful bacteria and promoting a healthy microbial balance (beneficial bacteria to thrive).
In homemade kombucha, the alcohol levels are usually less controlled. However, as a commercial brand, we ensure quality control to keep our kombucha non-alcoholic.There are some brands (in Europe and the US) adapting their production & fermentation to specifically make alcoholic kombucha, called hard kombucha.
10. Does kombucha contain caffeine?
No. One of our kombucha’s surprises is that during fermentation, it breaks down both the sugar and the caffeine from the tea, resulting in a caffeine-free drink, even though it’s tea-based. Although kombucha is caffeine-free, most people still experience an energy boost thanks to its naturally occurring B-vitamin complex, organic acids, and probiotics.
11. Why do you manufacture in Europe and not in Israel?
We tried and fought for over two years to establish a first-of-its-kind official kombucha brewery in Israel, but regulatory barriers, especially regarding unpasteurized food, prevented us from moving forward.
The only way for us to ensure a healthy, unpasteurized probiotic product was to manufacture it in Europe and import it. We still see ourselves as an Israeli business, with the goal of improving the beverage and health options for our community here in Israel. Although our production is currently in Europe, the dream of an Israeli brewery is still alive, and perhaps one day it will come true.
12. How soon after opening should kombucha be consumed?
We recommend drinking kombucha within 3 days of opening. This recommendation refers to the changes in taste and loss of carbonation after opening. From a probiotic health perspective, there's no issue drinking it even after 3 days, and the number of active bacteria might even increase. Keep in mind that the scoby might form, and to keep the kombucha away from fruit flies.
14. What can I do if the kombucha’s flavor is too strong or not pleasant to me, but I still want to drink it for its health benefits?
You can always dilute or mix it. If the taste is too strong, try adding some water, mixing it in a smoothie (we share here an easy probiotic mango smoothie recipe), or even adding it to a salad dressing or tahini. Any method that doesn’t involve heating it is great.
15. Is kombucha suitable for children?
Yes, absolutely. Kombucha is great for children and can serve as a healthy alternative to sugary sodas. However, due to its energizing properties, we recommend avoiding giving it to children before bedtime.
16. What’s the difference between homemade kombucha and commercial kombucha?
There are many types of commercial kombucha, but in our process, the only difference is the size of the fermentation containers we use, the precision of the measurements, and monitoring & testing for food safety concerns.
17. Does kombucha help with weight loss?
Kombucha’s main advantage is its probiotics, which support digestion and help break down sugars. Incorporating kombucha into a balanced and healthy diet, along with the practice of movement can help with weight loss.
18. Can kombucha cause side effects?
Some people may experience bloating or digestive discomfort when they first start drinking kombucha, which is usually temporary as the body adjusts to the new bacteria introduced into the gut.
The main side effect known with kombucha is related to acidity. Since kombucha is naturally acidic, those sensitive to acidity might feel discomfort in the stomach or teeth after drinking it. However, most people won't experience this unless they drink excessive amounts.
19. Can I drink kombucha every day?
Not only is it safe for daily consumption, but it’s also recommended. Regular drinking allows the symbiosis between kombucha and the microbiome to thrive, making it an excellent way to restore & maintain healthy gut flora.
20. How does kombucha affect the immune system?
The immune system and gut health are closely connected. It is found that about 70% of our immune system originates in our gut. Kombucha helps fight harmful bacteria in the gut and improves overall digestion, which supports a stronger immune system.
21. What’s the difference between Jun kombucha and regular kombucha?
Jun kombucha is made with honey instead of sugar, which changes its composition and the active ingredients in the drink. In our experience, the drink is delicious and interesting but not stable enough for our commercial logistics.
22. Do you have different kombucha flavors?
Yes, we have four flavors of kombucha, all made with real natural ingredients:
Ginger: A warming and invigorating taste
Mint: Refreshing and crisp
Juniper Berry: Fruity and citrusy
Classic: Highlights the original tea flavors
23. How can I tell if kombucha has gone bad?
It’s rare for kombucha to go bad since the fermentation process naturally prevents spoilage (thanks to its low PH). If the bottle is closed and kept refrigerated, it won’t spoil. However, if the bottle or the lid were damaged or contaminated, the first sign would be a bad smell, like rotten eggs or sulfur. Visible black mold spots are also a sign that the kombucha should be discarded. What is great about kombucha, is that it is a self-preserving drink due to its natural acidity. Even if it stays out of the fridge - it will change the flavor and become much more acidic & strong, but it will not “spoil” or rot.
24. Is there a difference between raw kombucha and pasteurized kombucha?
Absolutely.
Pasteurized kombucha loses all the probiotic content that’s so important for our digestion. Instead, you’re left with a sweet and sour soda-like vinegary drink. We recommend drinking only alive, raw & unpasteurized kombucha.
25. Does kombucha help with digestive problems like constipation or diarrhea?
Constipation and diarrhea both stem from gut imbalances. Kombucha’s goal is to balance the gut and support the digestive system, promoting healthy, regular digestion. So kombucha could be helpful in most cases. However, if these issues persist they might be a sign of a greater health issue and you should consult your trusted health care provider.
26. Does kombucha contain gluten?
No! Kombucha is based on tea, sugar, and the kombucha culture, with no gluten involved at any stage of the process. It’s a great alternative for those seeking gluten-free beverages, including celiacs. Our facility is gluten-free.
27. Can I drink kombucha while taking medication?
It depends on the type of medication, so it’s always best to consult your doctor. As a general rule, if there’s no dietary restriction on consuming acidic or fermented foods, kombucha should be fine and should not interfere with standard medications.
28. What is the ideal temperature for storing kombucha?
We recommend storing kombucha at 2-6°C (35-43°F) to keep the yeast and bacteria in their best condition. For drinking, the colder, the better. – But don’t freeze it, as the bottle will explode in the freezer.
29. How does kombucha affect skin and hair health?
Kombucha supports skin and hair health indirectly by promoting a healthy metabolism and digestive system, which benefits the whole body, including the skin and hair. Additionally, some cosmetic products today use kombucha for facial care.
30. Does your kombucha contain added sugars or preservatives?
No! We don’t add any preservatives or artificial sweeteners. The sugar we use is for fermentation at the start of the process, not for sweetening the final product.
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