Does kombucha contain carbonation?Updated 8 days ago

Yes, during kombucha production, microbial activity as part of the fermentation process naturally produces carbonation. 

We consider the fact that our kombucha is unpasteurized to be a mark of quality. This ensures that it retains all the health-promoting compounds produced during fermentation for you. However, this also means that the carbonation level, taste, and cloudiness may vary from time to time. Differences can also occur among the individual varieties, and some may contain more or less carbonation than others.

Our kombucha is unpasteurized and should always be refrigerated to control the activity of the microorganisms. At temperatures above 7°C, it can continue to ferment and naturally produce carbonation. To prevent this from happening under normal circumstances and avoid high pressure in the bottle, it should be stored in the refrigerator. While this doesn’t happen within a few days, we still recommend refrigeration. 

If you find the carbonation level too low, you can try storing your kombucha at room temperature for a short time. Leave the bottles out for a few days and check on them occasionally to see what happens. Please be careful when opening the bottles and check how the kombucha is developing. You can recognize high pressure, for example, by a bulging cap. 

If the carbonation is too strong for you, you can carefully open the bottle and pour the kombucha into a glass for a more relaxed drinking experience. Let it sit for a moment after pouring. This allows the carbonation to dissipate, making it more pleasant to drink.