Like other fermented foods — such as yogurt, kefir and kimchi — kombucha contains good bacteria. Here’s what you need to know about this effervescent beverage.
“The first step to make kombucha is to steep the tea in boiled water, then add sugar or juice so there is something for the microbes to ferment,” says Chris Curtin, an associate professor of fermentation microbiology at Oregon State University. The SCOBY is then added, along with some of the liquid from another batch, and it’s left to ferment for one to three weeks before being bottled and refrigerated. The end result: a mildly vinegary, slightly sweet, bubbly beverage.
Several kombucha brands list the amount of probiotics, and sometimes even the type of bacteria, on the label. Probiotics are measured in CFU, or colony-forming units, which are the number of viable cells a product contains. It may look impressive to see 1 billion or more CFUs on a bottle, but there’s no standard testing to verify how many probiotics make it into the brew — and it’s not always clear how many CFUs you’d need for any potential benefits.
Another thing to note is that while authentic kombucha is raw and not pasteurized, some brands do pasteurize to ensure that there is little risk for harmful bacterial growth or to extend shelf life. Pasteurization, however, destroys the live probiotics. Some producers, especially those that list specific strains on the labels, may add probiotics after pasteurization, Curtin says.Another boon for kombucha is that it contains the same beneficial compounds as the tea it’s made from.
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