When to take it
With or between meals; start with a small glass.
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Also known as: tea fungus, kombucha starter (SCOBY)
Kombucha is a fermented sweetened tea made with a symbiotic culture of bacteria and yeasts (SCOBY). It contains organic acids, tea polyphenols and live microorganisms, but human studies are almost non-existent.
for home brewing; needs cleanliness and an acidic environment
sugar and live culture content vary by producer
With or between meals; start with a small glass.
A varied diet with fermented foods (kefir, sauerkraut).
Do not brew in glazed ceramic or metal containers – the acid can release lead or metals.
Not suitable during pregnancy, breastfeeding, with weakened immunity or for small children; it contains traces of alcohol and caffeine. With diabetes watch the residual sugar. During pregnancy or breastfeeding, with kidney or liver disease, or when taking medicines, consult your doctor.
Homemade kombucha can become mouldy – discard it if in doubt. Its acidity may harm tooth enamel.
Use a glass jar and always add enough starter liquid so the brew is acidic from the start.
Strong = several good human studies or official recommendations; moderate = promising but smaller studies; weak = few studies or mixed results; no evidence = claims not confirmed.
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This information is educational and does not replace advice from a doctor or pharmacist. We do not give medicine dosages. Supplements are no substitute for a varied diet; if pregnant, breastfeeding, ill or on medication, consult a doctor first.
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