Organic Kombucha

Kombucha is a fermented tea beverage made by adding a symbiotic culture of bacteria and yeast (SCOBY) to sweetened tea. The SCOBY consumes the sugar and other compounds in the tea, producing a range of organic acids, carbon dioxide, and trace amounts of alcohol. It is often flavored with fruits, spices, or other natural ingredients.

Manufacturers use kombucha primarily as a base for beverages, offering a tangy, slightly effervescent drink. It is valued for its perceived probiotic benefits and is often marketed as a healthier alternative to soda or juice. It appears in various ready-to-drink formats, often labeled as 'kombucha' or 'organic kombucha'.

Kombucha is generally recognized as safe (GRAS) by the FDA for its intended use as a food ingredient. While some studies suggest potential health benefits due to its probiotic content and organic acids, more research is needed to confirm these effects in humans. JECFA has evaluated kombucha and noted its traditional use. Some commercial kombuchas may contain low levels of alcohol as a byproduct of fermentation, which is regulated by the FDA.