Does Kombucha Have Artificial Sweeteners? What You Need to Know

December 4, 2025 •

4 min read

Authentic kombucha relies on real sugar for its fermentation, but do kombucha products have artificial sweeteners? The answer is more complex than a simple yes or no, especially with many brands offering low-sugar or sugar-free options.

Quick Summary

Authentic kombucha uses real sugar as a necessary fuel for fermentation. While many traditional brands avoid artificial sweeteners, some commercial low-sugar versions add non-caloric sweeteners after brewing to enhance flavor without increasing calories. It's important to read labels carefully.

Key Points

Authentic Fermentation: Real kombucha uses real sugar (e.g., cane sugar) to feed the SCOBY, not artificial sweeteners, for the initial fermentation process.
Post-Fermentation Sweetening: Some commercial 'sugar-free' or 'low-sugar' kombuchas add non-caloric sweeteners like stevia or erythritol after fermentation to control sweetness and calories.
Read the Label: Check the ingredients list for non-caloric sweeteners to determine if they are present.
Sugar is Essential: Kombucha fermentation is impossible without a fermentable sugar source; the yeast and bacteria need it to live.
Longer Fermentation = Less Sugar: Extended brewing time allows the SCOBY to consume more sugar, resulting in a lower residual sugar content and a more tart flavor.
Check for Refrigeration: True kombucha with live cultures is perishable and should be refrigerated. Shelf-stable versions may be pasteurized and lack live probiotics.
Potential Gut Impact: Some studies suggest that certain artificial sweeteners could negatively affect the gut microbiome, which is an important consideration for a probiotic beverage.

The Essential Role of Sugar in Kombucha

Kombucha is a traditional fermented tea beverage created by introducing a SCOBY (Symbiotic Culture Of Bacteria and Yeast) to sweetened tea. The SCOBY is a living microbial culture, and for it to thrive and produce the characteristic tangy flavor, organic acids, and effervescence, it must have a fuel source. That fuel source is sugar.

During the initial fermentation, the yeast in the SCOBY consumes the sugar (typically cane sugar) and converts it into ethanol and carbon dioxide. Subsequently, the bacteria transform the ethanol into acetic acid and other organic acids, which gives kombucha its distinct sour taste. The entire process is dependent on the initial addition of real sugar.

Why Artificial Sweeteners Won't Work for Fermentation

Artificial sweeteners like aspartame and sucralose, or non-fermentable natural sweeteners like stevia and monk fruit, are not recognized as food by the yeast and bacteria in the SCOBY. If you were to replace the sugar with one of these sweeteners for the primary fermentation, the SCOBY would be starved of nutrients, and the fermentation would fail. This would prevent the production of beneficial organic acids and the probiotic cultures that are the foundation of kombucha's appeal.

The “Sugar-Free” and “Low-Sugar” Kombucha Phenomenon

So, if sugar is essential for fermentation, how can some kombuchas be labeled as low or zero-sugar? The answer lies in a process called "backsweetening," which occurs after the main fermentation is complete.

Extended Fermentation: Some brewers naturally reduce the sugar content by allowing the tea to ferment for a longer period. The longer the brew ferments, the more sugar the SCOBY consumes, resulting in a drier, more vinegary flavor and a lower residual sugar count.
Backsweetening with Sweeteners: To balance the tartness of a long-fermented kombucha without adding more calories, some producers introduce non-fermentable sweeteners post-fermentation. This is how brands can create sweet-tasting kombucha with low or zero sugar content. It's critical for consumers to read the ingredient list to see if non-caloric sweeteners like stevia, erythritol, or monk fruit are added.

How to Identify Artificial Sweeteners

To ensure you are getting a genuinely traditional brew, always check the ingredients label for the following:

Look for zero-calorie sweeteners such as stevia, erythritol, or monk fruit extract.
Examine the sugar content. If the label reads 0g of sugar but the kombucha tastes sweet, it is likely backsweetened with a non-caloric additive.
Choose unpasteurized kombucha found in the refrigerated section. True kombucha is a living product that must be kept cold. Shelf-stable kombucha is often pasteurized, a process that kills the live cultures, and may rely on added sweeteners for flavor.

Comparison of Kombucha Sweeteners


Sweetener Type	Function in Kombucha	Fermentable?	Examples	Common Use	Potential Drawbacks
Real Sugar	Essential fuel for the SCOBY during the primary fermentation.	Yes	Cane Sugar, Brown Sugar, Fruit Juice, Honey	Provides energy for the brewing process and creates the characteristic flavor.	Adds calories and residual sugar remains if fermentation is not complete.
Natural Non-Caloric Sweeteners	Added after fermentation to enhance sweetness and balance tart flavors.	No	Stevia, Monk Fruit, Erythritol	Allows for low-sugar, low-calorie products.	Potential to negatively impact gut bacteria; some people notice an aftertaste.
Artificial Sweeteners	Added after fermentation in some commercial brands.	No	Aspartame, Sucralose	Reduces sugar and calorie content.	Concerns over long-term health effects; may train taste buds to crave sweeter foods.

Potential Health Considerations

One of the main reasons many people drink kombucha is for its probiotic benefits, which are linked to improving gut health. However, some studies suggest that artificial sweeteners can have an adverse effect on the gut microbiome, potentially counteracting the benefits of the kombucha's live cultures. This is a crucial consideration for health-conscious consumers who choose low-sugar versions. While non-caloric natural sweeteners like stevia may be better, the full impact on gut bacteria is still an area of study.

How to Choose the Right Kombucha

For those seeking a traditional, purely fermented product, the key is to be an informed label reader.

Prioritize Refrigerated Brands: Opt for kombuchas that are sold and stored in the refrigerated section, as this is a strong indicator that they contain live, active cultures.
Check the Sugar Content: A genuinely fermented kombucha will still have some residual sugar, typically 4-6 grams per 8 ounces, after the fermentation process. Brands with 0g sugar and a sweet taste are likely using non-fermentable backsweeteners.
Review Ingredients List: Look for simple ingredients: tea, sugar, and SCOBY. A long list of additives, including artificial or non-caloric sweeteners, is a red flag for a less traditional product.
Try Home Brewing: The only way to have complete control over the ingredients, fermentation time, and sweetness is by making your own kombucha. You can choose the type and amount of sugar for the initial brew and control how long it ferments to achieve your desired flavor and sugar level.

Conclusion: The Truth About Sweeteners and Kombucha

In conclusion, whether kombucha has artificial sweeteners depends entirely on the product and the producer. Authentic kombucha relies on real sugar to fuel its fermentation, and traditionally, it does not contain artificial additives. The sweetness is a result of the residual sugar leftover after the SCOBY has consumed its fill. However, many commercial brands, particularly those marketed as 'sugar-free,' use non-caloric sweeteners like stevia or erythritol to achieve a sweet taste without the sugar content. Being an informed consumer means reading labels carefully, understanding the role of fermentation, and recognizing that not all kombucha is created equal.

For more information on the fermentation process, you can explore scientific sources like this review from the National Institutes of Health.

Frequently Asked Questions

All authentic kombucha requires real sugar to initiate fermentation, but not all of it remains in the final product. The amount of residual sugar varies depending on the brand and fermentation time. Some low-sugar options may have very little sugar, while others contain significant amounts, so checking the nutritional label is key.

Authentic kombucha is traditionally fermented using a SCOBY and real sugar, resulting in a naturally carbonated beverage with live probiotics and organic acids. 'Fake' kombucha might be simply flavored tea with added acids and probiotics, created to mimic the taste without the traditional fermentation process.

No, it is not possible to make kombucha without a fermentable sugar source. The yeast in the SCOBY requires sugar as a food source to begin the fermentation process. Without sugar, the SCOBY will not ferment the tea and will eventually die.

These products are typically sweetened after the fermentation process with non-caloric sweeteners like stevia, monk fruit extract, or erythritol. This process, known as backsweetening, adds sweetness without adding fermentable sugar or calories.

Some health experts raise concerns that artificial sweeteners may negatively impact gut health and train taste buds to crave sweeter foods. This is particularly ironic for a drink prized for its probiotic benefits. For this reason, many traditional kombucha brewers avoid using them.

The most common and effective sugar is simple cane sugar. Other options include brown sugar, honey, maple syrup, and fruit juice, but they can affect the flavor and fermentation process differently.

Look for brands that advertise as traditionally brewed or have a very simple ingredient list. Check the nutritional information for zero-calorie sweeteners and choose products with a moderate amount of residual sugar (4-6g per serving). Always opt for refrigerated kombucha, as this indicates the presence of live cultures.