Is kombucha safe to drink? A comprehensive guide

Category: fermentation,Learn

Kombucha, a fizzy fermented tea, has become increasingly popular in recent years. While many choose to brew it at home, it can also be bought in many supermarkets or bars. As more people try it, questions about its safety have come up. Given the fact that it’s a drink filled with millions of live microbes, and it’s rather unpleasant appearance, some wonder if kombucha isn’t dangerous. In this post, we’ll look at the facts and clear up some myths about the potential dangers of this trendy drink.

The science behind kombucha safety

Let’s start with the conclusion: kombucha is generally safe for most people when prepared correctly. Two key factors contribute to its safety:

  • Low pH: The fermentation process creates an acidic environment, typically with a pH between 2.5 and 3.5. This acidity helps prevent the growth of harmful bacteria.

  • Beneficial microorganisms: The “good bacteria” and yeast in kombucha compete with potential pathogens, further enhancing its safety profile.

Store-bought vs. homemade

Most commercially available kombucha undergoes pasteurization, which eliminates both harmful and beneficial bacteria. While this process ensures safety, it also means you miss out on some of the probiotic benefits associated with raw kombucha.

Making kombucha at home is almost always safe when done properly. However, it’s crucial to follow strict hygiene practices and use reliable recipes. Most problems with kombucha arise from improperly prepared homemade kombucha.

When kombucha becomes dangerous: Cautionary tales

While rare, there have been instances of people falling ill from consuming contaminated or excessive amounts of kombucha. Some reported cases include:

  • Aspergillus poisoning
    In one case, a person developed an Aspergillus infection after consuming homemade kombucha made with a moldy SCOBY. Aspergillus is a type of mold that can cause serious respiratory issues and other health problems.

  • Lactic acidosis

    Lactic acidosis is a condition where lactic acid builds up in the bloodstream faster than it can be removed. In 1995, two women were hospitalized with severe acidosis and toxic hepatitis after consuming kombucha daily for two months. Excessive kombucha consumption was believed to be the cause, as the drink contains lactic acid produced during fermentation. Please enjoy your kombucha in moderation.

  • Allergic reactions
    Some individuals may experience allergic reactions to kombucha, particularly those with sensitivities to tea, caffeine, or specific types of yeast or bacteria.

  • Histamine sensitivity
    For people with histamine intolerance, kombucha can be problematic. The fermentation process produces histamines, which can trigger symptoms like headaches, skin rashes, or digestive issues in sensitive individuals. Please keep in mind that this is only relevant to those sensitive to histamines, and also that kombucha is not unique in this regard, many fermented products tend to be high in histamines.

Red flags: When your kombucha might be unsafe

Watch out for these signs that your kombucha may be contaminated:

  • 1

    Lack of acidification: Properly fermented kombucha should reach a pH between 2.5 and 3.5. This low pH is crucial for preventing the growth of harmful bacteria. You can test the pH using pH strips or a digital pH meter. If your brew doesn’t become acidic within 7-10 days, it may not be fermenting properly.

  • 2
    Mold growth: Any visible mold (usually green, black, or white fuzzy patches) is a clear sign to discard the batch. Mold typically grows on the surface of the SCOBY or liquid. Please do not wash your pellicle to get rid of this mold, it’s better to throw away the entire batch.
  • 3

    Off smells: Unusual odors, particularly rotten or putrid smells, indicate contamination. Healthy kombucha should have a pleasant, tangy aroma.

  • 4

    Unusual tastes: If your kombucha tastes off or unpleasant, it’s best to err on the side of caution and not consume it. Properly fermented kombucha should taste tart and slightly sweet.

What about pregancy? Is kombucha safe to drink for pregnant women?

Yes.Yes.Yes,dsddddYes, let’s talk about kombucha during pregnancy. Like with many fermented foods, it’s not a simple yes or no answer.

Store-bought kombucha is generally fine in moderation – think one small glass (120ml) per day. But you should probably skip the homemade stuff while pregnant and err on the safe side. Here’s why: when you brew kombucha at home, you can’t control the alcohol content as precisely as commercial producers do. Store-bought versions stay under 0.5% alcohol, while homemade batches can be higher.

The good bacteria in kombucha that usually help your gut? During pregnancy, your immune system is a bit more vulnerable, so those same bacteria could potentially cause issues, especially in unpasteurized homebrews. And while the caffeine content is lower than coffee, it still counts toward your daily limit. And as mentioned, homemade kombucha is safe in most cases, but if not, the risk during pregnancy are higher.

Ideally, if you do grab a bottle from the store, look for pasteurized versions from reputable brands. And as always with pregnancy advice, check with your doctor – they know your specific situation best. Either way, you’ll be back to your regular kombucha routine before you know it.

Common misconceptions about kombucha safety

As mentioned, kombucha is not the prettiest of drinks. However, ugly does not mean unhealthy. Some signs that people often misinterpret as indicators of bad kombucha include:

  • 1

    Irregular pellicle shape: pellicles can grow in various shapes and thicknesses. An irregularly shaped pellicle doesn’t necessarily mean it’s unhealthy.

  • 2

    Sinking pellicle: A pellicle that sinks to the bottom of the jar is not a sign of contamination. New pellicle often form on the surface while older ones sink.

  • 3

    Brown strings or particles: These are usually yeast strands and are a normal part of the fermentation process.

  • 4

    Vinegary taste: If your kombucha tastes very vinegary, it’s likely just over-fermented, not contaminated. It’s safe to drink but might be too sour for your liking. Lower the fermentation time, or temperature the next time.

The importance of a quality SCOBY

A healthy SCOBY is crucial for safe kombucha brewing. Always obtain your SCOBY from a reputable source to ensure quality and reduce contamination risks.

Conclusion: is kombucha safe or dangerous?

When prepared correctly and consumed in moderation, kombucha is generally safe. Store-bought varieties offer consistency and safety but on the other hand lack some of the probiotic benefits. Homemade kombucha can provide full health benefits but requires careful preparation and good hygiene to ensure safety.

By understanding the brewing process, using quality ingredients, and staying vigilant for signs of contamination, you can enjoy the potential health benefits of kombucha while minimizing any risks. Remember, if you’re unsure about the safety of your brew, it’s always better to play it safe and start fresh.

For those with specific health concerns or conditions, it’s advisable to consult with a healthcare professional before adding kombucha to your diet. As with any fermented product, moderation is key to enjoying kombucha safely.

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by Fermentation fundamentals

This Kombucha course is part of our Fermentation Fundamentals education program.

About Meneer Wateetons

Meneer Wateetons is a renowned Dutch foodwriter, teacher, fermentation specialist, sausage maker and the owner of startercultures.eu. He has written 9 books on culinary topics such as fermentation, alcohol making, sausages and charcuterie making and deep frying. He has taught many hobbyists, chefs and food professionals about these topics. He loves kombucha!

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