What are the ingredients in kombucha?Updated 8 days ago

During the production process—fermentation—various metabolic byproducts are produced, such as acetic acid and lactic acid. In this environment, the “good” microorganisms, such as lactic acid bacteria, thrive and can colonize the gut flora when kombucha is consumed, which can have a positive effect on it. The production of lactic acid by lactic acid bacteria results in a slightly acidic pH level in which “harmful” bacteria cannot thrive. This is true both in our gut and in the kombucha beverage itself.

During fermentation, other beneficial compounds such as vitamins and minerals are also produced. 

And a major advantage over conventional soda: Sugar is added solely for the fermentation process; the kombucha is not sweetened further and therefore contains only as much sugar as is truly necessary.

All Ingredients at a Glance

Bacterial and yeast strains: Acetobacter xylinum, Acetobacter oxydans, Gluconobacter oxydans, Gluconobacter xylinus, Saccharomyces apiculatus, Saccharomyces cerevisiae (baker’s yeast), Saccharomyces ludwigii, Schizosaccharomyces pombe

Vitamins: Vitamin B1, B2, B3, B6, B12, Vitamin C, Vitamin D, Vitamin E, Vitamin K, folic acid

Organic acids: malic acid, succinic acid, acetic acid, folic acid, glucuronic acid, gluconic acid, malonic acid, lactic acid, L-lactic acid, oxalic acid, usnic acid, citric acid

Trace elements and minerals: iron