Kombucha FAQ

Understanding Kombucha

What is kombucha and where does it come from?

Kombucha is a fermented tea beverage with origins dating back over 2,000 years to Northeast China. It's made by fermenting sweetened tea (black, green, or oolong) with a SCOBY, a symbiotic culture of bacteria and yeast.

During fermentation, the SCOBY consumes the sugar and produces organic acids, probiotics, B vitamins, and natural carbonation. The result is a tangy, slightly sweet, effervescent drink that's become increasingly popular in the UK for its unique flavour and potential health benefits.

Traditional kombucha has been consumed across Asia and Eastern Europe for centuries, and modern craft brewers have elevated it with creative flavours using fruits, herbs, and botanicals.

What does SCOBY stand for and what does it do?

SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It's a living, rubbery disc (sometimes called a "mother" or "pellicle") that floats on top of fermenting kombucha.

The SCOBY contains beneficial bacteria (like Acetobacter) and yeast strains that work together to transform sweet tea into kombucha. As it ferments, the SCOBY produces organic acids (acetic, gluconic, lactic), enzymes, and probiotics while consuming the sugar. Each batch grows a new layer of SCOBY, which can be used to start new batches or shared with other home brewers.

If you're interested in brewing your own, check out our kombucha starter kits which include a healthy SCOBY and everything you need to get started.

How is kombucha different from other fermented drinks?

While kombucha shares the fermentation process with other probiotic drinks, it's uniquely tea-based and SCOBY-fermented. Unlike water kefir (fermented with kefir grains in sugar water) or milk kefir (fermented dairy), kombucha retains the antioxidants and polyphenols from tea.

It differs from kvass (a Slavic fermented bread drink) in both base ingredients and flavour profile. Jun, sometimes called "champagne of kombucha," uses green tea and honey instead of black tea and sugar.

Kombucha's distinctive tangy-sweet taste, natural fizz, and tea-derived benefits make it stand out in the fermented beverage category. We stock a wide variety of styles in our kombucha collection.

Health Benefits & Nutrition

What are the proven health benefits of drinking kombucha?

Kombucha contains live probiotics (beneficial bacteria), organic acids, B vitamins, antioxidants from tea, and enzymes. Research suggests these components may support digestive health, gut microbiome diversity, and immune function.

The organic acids (particularly acetic acid) may help with blood sugar regulation, though more human studies are needed. Antioxidants from tea, especially green tea kombucha, provide the same benefits as drinking tea itself.

Many regular kombucha drinkers report improved digestion, increased energy, and better regularity. However, individual results vary, and kombucha should complement (not replace) a balanced diet.

It's important to note that while traditional use and preliminary research are promising, kombucha is not a medical treatment. If you're exploring kombucha for gut health, start with our raw, unpasteurised varieties for maximum probiotic content.

How much kombucha should I drink daily for health benefits?

Most health practitioners recommend starting with 100-200ml (about half a bottle) per day and gradually increasing to 330ml (one full bottle) as your body adjusts to the probiotics.

Some enthusiasts drink up to 500ml daily, but there's no evidence that more is better. Listen to your body, if you experience digestive discomfort, reduce your intake. The key is consistency rather than quantity. Drinking a small amount daily is more beneficial than occasional large servings.

If you're new to fermented foods, start slowly to allow your gut microbiome to adapt. Consider our monthly subscription boxes to maintain a regular supply and build a healthy habit.

Can kombucha help with specific health conditions?

While kombucha shows promise for general wellness, it's not a cure for specific medical conditions. Some people report benefits for IBS symptoms, bloating, and digestive issues due to the probiotic content.

The organic acids may support liver function and detoxification pathways. Green tea kombucha provides the same antioxidants linked to heart health and metabolic support. However, if you have a medical condition, especially autoimmune disorders, diabetes, or compromised immunity, consult your healthcare provider before adding kombucha to your routine.

Pregnant and breastfeeding individuals should also seek medical advice due to the trace alcohol, caffeine, and live cultures. Kombucha works best as part of an overall healthy lifestyle, not as a standalone treatment.

Alcohol, Safety & Who Can Drink It

Does kombucha contain alcohol and how much?

Yes, all kombucha naturally contains trace amounts of alcohol as a byproduct of fermentation. Commercial kombucha in the UK typically contains 0.5% ABV or less, classifying it as non-alcoholic (the legal threshold is 0.5% ABV).

Home-brewed kombucha can sometimes reach 1-2% ABV if fermented longer or in warmer conditions. The alcohol content varies by brand, fermentation time, and storage conditions. Kombucha left unrefrigerated continues fermenting and can develop higher alcohol levels.

If you're avoiding alcohol entirely for religious, health, or recovery reasons, be aware of this trace content. All our commercial kombuchas are clearly labelled with their alcohol content, and most are well below 0.5% ABV.

Is kombucha safe during pregnancy and breastfeeding?

This is a personal decision best made with your healthcare provider. Concerns include the trace alcohol content (typically under 0.5% ABV), caffeine from tea (15-30mg per bottle, less than coffee), live bacteria cultures, and the unpasteurised nature of most craft kombucha.

Some midwives and doctors approve moderate consumption of commercial, refrigerated kombucha, while others recommend avoiding it entirely during pregnancy and breastfeeding.

If you're already a regular kombucha drinker and your healthcare provider approves, continuing with small amounts of trusted brands may be fine. However, pregnancy is not the time to introduce new fermented foods. If you're unsure, opt for pasteurised kombucha or wait until after breastfeeding.

Can children drink kombucha?

Kombucha is generally not recommended for young children due to the trace alcohol, caffeine, acidity, and live cultures. Most experts suggest waiting until at least age 4, and even then, limiting intake to very small amounts (50-100ml) of mild-flavoured varieties.

Teenagers can typically handle kombucha better, but it's wise to start with low doses. The acidity can also affect developing tooth enamel, so encourage children to rinse their mouth with water after drinking.

Some parents dilute kombucha with water or choose lower-caffeine varieties. Always consult your child's paediatrician before introducing fermented beverages, especially if they have any health conditions or sensitivities.

Are there any side effects or risks from drinking kombucha?

Most people tolerate kombucha well, but some experience temporary digestive changes when first introducing it including bloating, gas, or changes in bowel movements as the gut microbiome adjusts.

Drinking too much too quickly can cause these effects. Very rarely, people with histamine sensitivity may react to fermented foods. Contaminated home-brewed kombucha (from improper hygiene or mould) can cause serious illness, which is why we recommend starting with commercial brands.

The acidity can affect tooth enamel over time, so don't sip it constantly throughout the day. People with weakened immune systems should consult doctors before consuming unpasteurised fermented products. If you experience persistent negative symptoms, discontinue use and consult a healthcare provider.

Types, Flavours & Quality

What's the difference between raw and pasteurised kombucha?

Raw (unpasteurised) kombucha retains all the live probiotics, active enzymes, and beneficial bacteria because it hasn't been heat-treated. This is the traditional form and offers maximum gut health benefits. However, it must be kept refrigerated and has a shorter shelf life.

Pasteurised kombucha has been heated to kill bacteria, extending shelf life and allowing room-temperature storage. The trade-off is that pasteurisation destroys the live probiotics. You'll still get the organic acids and tea antioxidants, but not the probiotic benefits.

At Functional Drinks Club, we specialise in raw, unpasteurised kombucha from premium UK and European producers because we believe in delivering maximum functional benefits.

Why does kombucha taste sour or vinegary?

Kombucha's characteristic tang comes from organic acids, primarily acetic acid (the same acid in vinegar), gluconic acid, and lactic acid produced during fermentation.

The longer kombucha ferments, the more sugar is consumed and the more acidic it becomes. A well-balanced kombucha should be pleasantly tangy with a hint of sweetness, not overwhelmingly sour.

If your kombucha tastes extremely vinegary, it may have over-fermented (common in home brewing or if left unrefrigerated). Flavoured kombuchas balance the natural sourness with fruit, botanicals, herbs, or floral notes.

If you're new to kombucha, try fruit-forward flavours like elderflower, ginger, or berry varieties which offer a gentler introduction to the taste.

What's the best kombucha for beginners?

Start with lightly flavoured, fruit-forward varieties that balance kombucha's natural tang with familiar, approachable tastes. Ginger kombucha is excellent for beginners, the ginger adds warmth and complements the fermented flavour.

Elderflower and berry varieties offer floral sweetness that makes the sourness more palatable. Avoid very sour or heavily hopped varieties until you've developed a taste for the base flavour.

We recommend trying a mixed case to discover your preferences without committing to a full case of one flavour. Brands like Blighty Booch and Mighty Brew offer beginner-friendly options. Once you're comfortable, explore more adventurous flavours like nettle & rosehip or hopped varieties.

Why is there sediment or floaties in my kombucha?

Sediment, strands, or "floaties" are completely normal and actually a sign of quality in raw, unpasteurised kombucha. These are beneficial yeast particles and bacterial cultures, the same probiotics that make kombucha healthy.

Some bottles have more sediment than others depending on the brewing process and how long it's been since bottling. You can either shake the bottle gently to distribute the sediment throughout (this gives you all the probiotics) or pour carefully and leave it at the bottom. Both approaches are safe.

If you see a small SCOBY forming in the bottle, that's also normal in raw kombucha. The only thing to avoid is mould (fuzzy, coloured growth), which shouldn't occur in properly produced commercial kombucha.

Storage, Shelf Life & Serving

Does kombucha need to be refrigerated and why?

Yes, raw kombucha must be refrigerated at 2-4°C to slow down fermentation and maintain quality. Unlike pasteurised drinks, raw kombucha contains live cultures that continue fermenting at room temperature.

Unrefrigerated kombucha will become increasingly sour, develop higher carbonation (potentially causing bottles to explode), and may increase in alcohol content.

Refrigeration preserves the intended flavour balance, carbonation level, and probiotic activity. If you've purchased kombucha from our shop or received a delivery, transfer it to your fridge immediately.

For events or picnics, keep kombucha in a cooler with ice packs. Pasteurised kombucha (less common in our range) can be stored at room temperature until opened, but we focus on raw varieties for maximum benefits.

How long does kombucha last and what's the shelf life?

Unopened, refrigerated kombucha typically lasts 6-9 months from the bottling date, though it's best consumed within 3-4 months for optimal flavour.

Check the best-before date on each bottle. Once opened, consume within 3-5 days for the best taste and carbonation, after that, it's still safe but may lose fizz and become more sour.

Kombucha doesn't "go bad" in the traditional sense because the acidic environment prevents harmful bacteria, but the flavour will continue to develop (become more vinegary) over time. If you notice mould, off-putting smells, or unusual colours, discard it.

For the freshest kombucha, consider our monthly subscription service which ensures regular deliveries of recently bottled stock.

Should I shake kombucha before drinking?

This is personal preference. Shaking distributes the beneficial yeast sediment throughout the drink, giving you all the probiotics in every sip. However, shaking also releases carbonation, making it fizzier when you open it (be careful of overflow).

If you prefer maximum fizz and don't mind sediment settling, pour gently without shaking. If you want the full probiotic benefit and don't mind slightly less carbonation, give it a gentle swirl or shake. Some people shake, then wait 30 seconds before opening to let bubbles settle slightly. There's no wrong way, experiment to find your preference.

Brewing Your Own Kombucha

How do I start brewing kombucha at home?

Home brewing is rewarding and cost-effective once you're set up. You'll need: a SCOBY with starter liquid, tea (black, green, or oolong), sugar, a large glass jar, breathable cloth cover, and bottles for second fermentation.

Our kombucha starter kits include everything except the jar and bottles. The basic process: brew sweet tea, cool it completely, add SCOBY and starter liquid, cover with cloth, and ferment for 7-14 days at room temperature (18-24°C).

Taste daily after day 7 until it reaches your preferred balance of sweet and sour. For fizzy kombucha, bottle it with a bit of fruit or juice for second fermentation (2-5 days).

The learning curve is gentle, and once established, your SCOBY will produce batch after batch. We offer tasting sessions where we cover brewing basics.

What's the difference between first and second fermentation?

First fermentation (F1) is when the SCOBY ferments sweet tea in an open vessel (covered with cloth) for 7-14 days, transforming it into basic kombucha.

This produces a still or lightly fizzy drink with the characteristic sour-sweet flavour. Second fermentation (F2) is optional, you bottle the finished kombucha with added flavourings (fruit, juice, herbs, ginger) and seal it for 2-5 days at room temperature.

The remaining yeast consumes the added sugars, producing carbonation and developing more complex flavours. F2 creates the fizzy, flavoured kombucha you find in shops.

You can skip F2 and drink kombucha straight from F1, but it will be less carbonated and unflavoured. F2 requires careful monitoring to avoid over-carbonation and bottle explosions.

How do I know if my home-brewed kombucha has gone wrong?

Mould is the main concern. It appears as fuzzy, dry, coloured spots (green, black, white, or grey) on top of the SCOBY or liquid surface, similar to bread mould.

If you see mould, discard everything (SCOBY and liquid) and start fresh with a new SCOBY. Don't try to save it. Normal SCOBY variations include brown yeast strands, uneven texture, holes, or thin/thick layers, these are fine.

Your kombucha should smell pleasantly sour and vinegary; if it smells rotten, cheesy, or putrid, something's wrong. Fruit flies or insects in your brew mean it's contaminated, so always use a tight-weave cloth cover.

Over-fermentation makes kombucha very sour but isn't dangerous; you can use it as starter liquid or vinegar. When in doubt, trust your senses and start fresh with a healthy SCOBY from our starter kits.

Shopping & Delivery

What brands of kombucha do you stock?

We pride ourselves on offering the largest kombucha selection in the UK, featuring premium raw and organic brands. Our range includes Blighty Booch (British-made with creative flavours), Leftfield Kombucha (sophisticated, wine-inspired kombuchas), Mighty Brew (organic heritage varieties), and many others.

We carefully curate brands that prioritise quality ingredients, traditional fermentation methods, and genuine health benefits. All our kombuchas are raw and unpasteurised to preserve maximum probiotic content.

We regularly rotate seasonal and limited-edition flavours, and we're always adding new producers. Visit our Otley shop or Leeds location to taste before you buy, or explore our full range online.

Do you deliver kombucha across the UK?

Yes, we offer nationwide UK delivery for all our kombucha products. Order individual bottles, mixed cases, or full cases of your favourite flavours. We also offer monthly subscription boxes with free delivery, giving you regular kombucha deliveries at a discounted rate.

Local customers in Otley and Leeds can choose local delivery or collection from our Otley shop or Leeds location.

All kombucha is packed with insulation and ice packs during warmer months to ensure it arrives fresh and properly chilled. Delivery typically takes 2-3 working days. For the best value, consider our box bundles or subscriptions.

What's the best way to try different kombucha flavours?

We recommend starting with our mixed cases and tasting boxes, which let you sample multiple brands and flavours without committing to full cases. Many brands offer their own mixed packs, for example, the Blighty Booch Mixed Case or Momo Kombucha Mixed Pack. 

If you're local to Otley or Leeds, visit our shop for individual bottle purchases and in-person recommendations. We also run kombucha tasting sessions where you can try 6-8 varieties and learn about flavour profiles, brewing methods, and health benefits.

Once you've found your favourites, our subscription service offers the best value with regular deliveries and the flexibility to adjust your selection each month.

Dietary Considerations

Is kombucha vegan and suitable for plant-based diets?

Yes, virtually all kombucha is vegan as it's made from tea, sugar, water, and bacterial/yeast cultures with no animal products.

The SCOBY itself is a colony of bacteria and yeast, not an animal. Some flavoured kombuchas use honey instead of sugar (called "jun"), which some vegans avoid, so check labels if this matters to you.

All the kombuchas in our collection are suitable for vegans and plant-based diets. Kombucha is also an excellent source of probiotics for vegans who don't consume dairy-based kefir or yogurt.

Is kombucha gluten-free and safe for coeliacs?

Pure kombucha made from tea, sugar, and cultures is naturally gluten-free and safe for coeliacs. However, always check labels because some flavoured varieties might include gluten-containing ingredients, and cross-contamination can occur in facilities that process multiple products.

The vast majority of commercial kombuchas, including all major brands we stock, are gluten-free. If you have coeliac disease or severe gluten sensitivity, look for products with gluten-free certification or contact the manufacturer to confirm their production processes.

Can I drink kombucha if I'm diabetic or watching sugar intake?

Kombucha contains residual sugar that wasn't consumed during fermentation, typically 2-6g per 100ml, depending on the brand and fermentation length.

This is significantly less than soft drinks (10-12g per 100ml) but still a consideration for diabetics. The organic acids in kombucha may help moderate blood sugar spikes, but individual responses vary. If you have diabetes, monitor your blood glucose response when introducing kombucha, start with small amounts, and choose varieties with lower sugar content (check nutrition labels).

Consult your healthcare provider or dietitian for personalised advice. Some people with diabetes tolerate kombucha well as part of a balanced diet, while others need to limit it.

Still have questions? Visit our Otley or Leeds locations to speak with our team, or join one of our kombucha tasting sessions to learn more. Browse the UK's largest kombucha range online with nationwide delivery.