Kombucha – what do you need to know to assess if ok?

QUESTION:

Hi Frankie, I would love to know what you think of kombucha – not necessarily the sugar laden store bought kind. We buy kombucha from our local markets – a business called Unscripted Fermentation which do small batch ferments, pickles and sauces . I’ve asked a few questions (for eg, they don’t use organic fruit) but am not sure what I need to know to assess whether this is an okay option. Their website doesn’t say much – Unscripted Fermentation Grateful for any views you might have on whether this is a good option, or on the questions I should ask.

ANSWER:

Kombucha starts with a scoby which is symbiotic culture of bacteria and yeast. The scoby is usually made from water, sugar, black tea, unflavoured kombucha (if store bought) or you can get a scoby from a friend when it reproduces.

Then the first fermentation the ingredients usually are water, sugar, black or green tea, unflavoured kombucha (if store bought). You could ask more about what type of tea they have used – where has it been sourced, is it organic etc.

The second fermentation is where sweeteners are added. You could ask what sweetener (fruit, honey or sugar) they have used. If they have used fruit juice – what type – fresh, cold pressed, long life etc. If they have used honey, what type of honey, processed, from farmers etc. If they have used fruit – as you have said already, is it organic, unsprayed, conventional.

Hope that helps!