Tag: Kombucha fermentation

Most commercially produced kombucha contains less than 0.5% alcohol by volume (ABV), but home-brewed versions can have significantly higher levels, sometimes reaching 3% or more. Understanding the fermentation process is key to controlling this natural byproduct and learning how to reduce alcohol content in kombucha for a milder brew.

While kombucha is widely marketed as a non-alcoholic health drink, all true kombucha contains trace amounts of alcohol, a natural byproduct of fermentation. Understanding this process and the varying alcohol levels is crucial to determining if and how alcohol in kombucha might affect you.