Kombucha 1 article

A SCOBY ferments sweetened tea into kombucha, creating acidity, light effervescence and a variable amount of residual sugar. Fermentation creates acidity and natural effervescence while leaving varying amounts of residual sugar; small amounts of alcohol can also develop. Commercial products may be flavored with fruit, herbs or spices and are often sold refrigerated. Sugar content, pasteurization and live-culture claims differ by brand, so a tart taste alone does not indicate the same fermentation profile across bottles.