Who should drink kombucha?
We explain briefly how much alcohol is in kombucha and how it is produced. Who should be careful when consuming the fermented tea drink? Here you will find all the important information.
How is alcohol produced in kombucha?
An alternative soft drink that contains alcohol? Even though it may sound contradictory, the whole thing is not that absurd. You just have to know how the alcohol is produced and at what level alcohol can be really unhealthy. All fermented drinks contain a certain percentage of alcohol. This is produced during fermentation. Simply explained, the yeast of the Kombucha mushroom begins to eat the sugar from the previously sweetened tea. As a result, the kombucha culture produces ethanol and carbon dioxide. These end up providing the sparkling carbonic acid in the kombucha. Sugar is thus broken down into alcohol and carbon dioxide, and the tea fungus is able to produce the many healthy acids and ingredients along the way.
How much alcohol does kombucha contain?
First, it is important to understand that the duration and type of fermentation also affect the alcohol content in kombucha. It can contain up to 3% alcohol. Most of the time, it is actually less. After 14 days of fermentation, the alcohol level is around 0.5 to as much as 1 percent. Similar to an orange juice. Kombucha that has not been pasteurized and continues to ferment steadily can therefore vary in alcohol content. According to German food law, a drink with a maximum of 0.5% alcohol may be called "alcohol-free".
Who should not drink kombucha?
Due to the low, but still present alcohol content, pregnant and breastfeeding women should play it safe and not drink kombucha. Children should also not drink kombucha daily and too often for the same reason (a maximum amount of about 125 ml per day is recommended). In addition, people with histamine intolerance should avoid the fermented tea drink.
Thanks for reading!