The fermented tea with ancient roots now comes in a rainbow of flavors.
And like yogurt, there's a wide range to choose from at your average grocery store, from the ubiquitous GT’s Kombucha, the first commercial kombucha to come on the market , to small-batch local brands. Here's what you need to know before you buy.A slightly fizzy fermented tea made from tea, sugar, and a symbiotic culture of bacteria and yeast, or SCOBY for short.
That said, depending on the production method, some kombucha will continue to ferment in the bottle and push above .5 percent. This can also happen with kombucha that isn't kept refrigerated, says Crum. It’s still not enough to give you a buzz, but under federal law, kombucha that exceeds that level is considered an alcoholic beverage and has to say so on the bottle. At my Whole Foods Market, there’s a separate shelf of kombucha labeled for ages 21-and-over.
Sugar usually isn’t added after fermentation, though some brands might add a sweetener like Stevia. Read the label to see what’s in there.Can I drink that stuff floating around in the bottle? The brownish, cloudy stuff at the bottom is the yeast, and what looks like “a snot glob” is the SCOBY, says Crum. And yes, you can drink it all.“The thing to look for is that it’s a living product,” Crum says. Most commercial kombuchas are and will typically say “raw” on the label and list the active cultures.
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