Facts about Kombucha

1. 08

   Kombucha's slightly sweet taste comes from residual sugar left after fermentation, typically ranging from 2 to 8 grams per 8-ounce serving depending on brewing time and initial sweetener amount.

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2. 07

   During 1994, a study in the Journal of Alternative and Complementary Medicine found kombucha contained detectable levels of vitamin B12, supporting its traditional use as a nutritional supplement in Eastern cultures.

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3. 06

   Green tea kombucha contains approximately 25-50 milligrams of caffeine per 8-ounce serving, similar to a cup of decaffeinated coffee.

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4. 05

   Bottled kombucha can continue fermenting and build up carbonation pressure over weeks, potentially reaching dangerous levels that rupture glass bottles if not burped regularly.

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5. 04

   Acetic acid bacteria in kombucha can lower the beverage's pH to between 2.5 and 3.5 during the seven to thirty day fermentation process.

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6. 03

   Kombucha brewers in China documented the beverage's use as early as 220 BCE during the Tsin Dynasty for its purported digestive health benefits.

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7. 02

   Fermentation of kombucha typically produces between 0.5 and 3 percent alcohol by volume, depending on brewing duration and sugar content.

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8. 01

   The SCOBY used to brew kombucha contains over 100 different species of bacteria and yeast working together in symbiotic culture.

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