Which Kombucha is really healthy?

Just because it says kombucha on it doesn't always mean it's real! Healthy, refreshing, full of probiotics, good for the gut and the immune system  These are just some of the keywords for the fermented tea beverage.

You hear a lot about the miracle drink! Does that apply to everything you find in the supermarket or in online shops? We have put together 7 simple facts for you. These will make it easier for you to make the right purchase. 

Checklist for real unpasteurized kombucha

1. Glass bottle

Kombucha should be in a Glass and no plastic bottle or metal can be filled. The naturally very acidic drink continues to ferment without cooling. The organic acids could react negatively with the steel or plastic and contaminate the drink. Using ofglass bottles is also not too more sustainable for our environment .

2. Unpasteurized

With raw kombucha, some sediment or small mini tea fungi and yeast often form on the bottom . These deposits are a good indication of unpasteurized and unfiltered production. The many precious onesingredients, which can arise during fermentation, are still alive. Simply shake the bottle gently and the deposits are gone. So always use products that are marked as raw and unpasteurized.ind.

3. Correct order of ingredients

As with most foods, good quality can also be identified here based on the order and composition. For a high-quality kombucha, you don't need more than this 4 ingredients: water, a tea extract based on a black tea or green tea, a kombucha culture and sugar. In addition, natural ingredients such as a fruit juice or herbs or other natural additives can be added. In addition, the Kombucha culture should not be listed at the end of the ingredient order. 

4. Organic ingredients and no additives

As with most food and beverages, it is beneficial to support organic-labelled companies. You can also make sure that the kombucha is kept as simple as possible. Some manufacturers add various artificial additives or extracts to the tea beverage after fermentation. These only serve to optimize the taste and are actually unnecessary.

5. Natural Fermentation and Live Cultures

Ingredients such as herbal tea fermentate concentrate, apple cider vinegar and acidulant can be found on some bottles. These offer an indication that natural fermentation with a tea fungus never took place. For a real kombucha, only the kombucha cultures should be listed . The exact number or content of certain probiotics also indicates industrial production. Probiotics were added later in the form of dietary supplements.. 

6. Short shelf life and refrigerated storage

Naturally fermented and unpasteurized kombucha usually has a shelf life of no longer than 9 months when stored in a cool place. If it is not refrigerated in the supermarket and can be kept much longer than this period of time, it is not raw. It is either pasteurized or has not been traditionally fermented.. Attention: Kombucha can also be marked as raw with non-traditional fermentation!n!

7. Color, smell and consistency

Last but not least, your good sense of smell and taste will help you determine if it is a quality drink. Usually it smells slightly sour and yet fruity.

Danke für's Lesen!

Thank you for reading! You can find more of my articles from A, like Non-Alcoholic Kombucha Cocktails, to Z, like Lemon- Ginger Kombucha, on our KOMBUCHERY Blog. Let's learn more about kombucha together!
Merle by Kombuchery