How to recognize quality kombucha?
The real composition – what should be on the label
When choosing kombucha, it is important to focus on its ingredients. A quality kombucha should only have essential ingredients listed on the label. These ingredients typically include:
- Black or green tea
- Sugar (only in the form of natural sugar, which is needed for fermentation)
- Starter culture (SCOBY)
- Water
- Optionally, natural flavorings such as herbs or fruits
It is important to avoid products that contain artificial colors, preservatives, or other chemical additives that can negatively affect the quality of the drink. Natural ingredients are the key to healthy and tasty kombucha.
Pasteurized vs. live kombucha
Another important factor that affects the quality of kombucha is the method of its production. There are two main types:
- Pasteurized kombucha: This type has been heated to a high temperature to kill microorganisms. This can destroy the beneficial probiotics and enzymes that kombucha contains. Pasteurized kombucha often does not have the same health benefits as the live version.
- Live kombucha: This type has not been heated and contains live cultures of beneficial bacteria and yeast. Live kombucha is usually tastier and healthier because it retains all of the natural probiotics and enzymes.
If we are looking for quality kombucha, we should focus on products that are labeled as “live” or “unpreserved.”
Added sugars and artificial flavors – what to watch out for
It's also important to check the amount of added sugar when choosing kombucha. Some brands may add significant amounts of sugar to enhance the flavor, which can reduce the health benefits of the drink. A quality kombucha should have a natural sweetness that comes from fermentation, not artificial sweeteners.
So what to watch out for:
- If you see “added sugar” on the label, you should be cautious.
- Avoid kombuchas that contain artificial flavors or aromas. Instead, look for products that rely on natural ingredients.
Our recommendation is to choose kombuchas that have the simplest and most natural composition possible.
Acidity, effervescence and SCOBY sediment as signs of quality
Good quality kombucha has a pleasant acidity and fizz. The acidity is a result of the fermentation process and should be balanced so that it is not too strong or too weak. Too much acidity may indicate that the kombucha has been fermented for too long, which can affect its taste and quality.
Another sign of quality is the effervescence. A good quality kombucha should have fine bubbles that give the drink a refreshing character. Too little or too much effervescence can be a sign of a poor fermentation process.
There may be a SCOBY sediment at the bottom of the bottle, which is normal and means that the kombucha is alive. This sediment contains beneficial microorganisms and is not a cause for concern. However, if the sediment is too thick or has an unpleasant odor, we should think about the quality of the product.
Conclusion
Choosing a quality kombucha can be a challenge, but with these tips, we can become more informed consumers. Let's focus on the composition, production method, amount of added sugar and other quality features such as acidity, effervescence and the presence of SCOBY sediment. With this knowledge, we are able to choose a kombucha that is not only tasty, but also healthy. Our health and well-being deserve only the best, so let's choose wisely.
