Who should drink Kombucha?
We'll briefly explain how much alcohol is in kombucha and how it's produced. Who should be more careful when consuming the fermented tea drink? Here you'll find all the important information.
How is alcohol produced in kombucha?
An alternative refreshing drink that contains alcohol? While it may sound contradictory, it's not that absurd at all. You just need to know how the alcohol is produced and at what level alcohol can really be unhealthy. All fermented beverages contain a certain percentage of alcohol. This is produced during fermentation. Simply explained, the yeast in the kombucha mushroom starts to consume the sugar from the previously sweetened tea. The kombucha culture then produces ethanol and carbon dioxide. These ultimately create the fizzy carbonation in kombucha. Sugar is thus broken down into alcohol and carbon dioxide, and the tea mushroom can also form many healthy acids and ingredients.
How much alcohol does kombucha contain?
First, it's important to understand that the duration and type of fermentation also influence the alcohol content in kombucha. It can contain up to 3% alcohol. Most often, it's actually less. After 14 days of fermentation, the alcohol content is approximately 0.5 to 1 percent. Similar to orange juice. Unpasteurized kombucha that continues to ferment can therefore vary in alcohol content. According to German food law, a drink with a maximum of 0.5% alcohol may be labeled as "alcohol-free."
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