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How do you recognize good kombucha? 7 simple checks for you!

Which kombucha is really healthy??

Just because it says kombucha doesn't always mean it is more real! Healthy, refreshing, full of probiotics, good for the gut and the immune system  These are just a few of the keywords for fermented tea drinks.

You hear a lot about the miracle drink! Does this apply to everyone you find in supermarkets or 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 not a plastic bottle or metal can be bottled. The drink, which is very acidic by nature, continues to ferment without cooling. The organic acids could react negatively with the steel or plastic and contaminate the drink. UsingGlass bottles is also not more sustainable for our environment .

2. Unpasteurized

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

3. Correct order of ingredients

As with most foods, good quality can be recognized from the order and composition. It doesn't take more than this to make a high quality kombucha 4 ingredients: water, a tea extract based on a black 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 cannot be listed at the end of the ingredient sequence. 

4. Organic ingredients and no additives

As with most food and beverages, it is beneficial to support companies that are labeled with organic seals. 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 drink after fermentation. These are only used to optimize the taste and are actually unnecessary.

5. Natural Fermentation and Live Cultures

Some bottles contain ingredients such as herbal tea fermentate concentrate, apple cider vinegar, and acidulants. These offer an indication that natural fermentation with a tea mushroom 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 afterwards in the form of dietary supplements.. 

6. Short shelf life and refrigerated storage

Naturally fermented and unpasteurized kombucha can usually not be kept for longer than 9 months if stored refrigerated. If it is not refrigerated in the supermarket and has a shelf life much longer than this period, it is not raw. It is either pasteurized or not traditionally fermented.. Attention: Kombucha can be labeled as raw even with non-traditional fermentation!n!

7. Color, smell and consistency

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


KOMBUCHERY Blog Autor Merle 

Thank you for reading!
You can find more of my articles from A, such as non-alcoholic kombucha cocktails to Z, such as lemon- Ginger kombucha, on oursKOMBUCHERY blog. Let's learn more about kombucha together!
Merle from Kombuchery

Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.

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