Kombucha Mushroom (scoby) And Starter Tea

The alcohol content of kombucha is usually less than 0.5%, but this number increases with extended fermentation times. [32] Over-fermentation generates high amounts of acids similar to vinegar. [1] The pH of the drink is typically about 2.5. [8]

In fact, people have said to me many times, “Oh, I’d drink Kombucha but I don’t like mushrooms.” I smile and try not to sound like a know-it-all as I inform them that Kombucha isn’t a mushroom at all, but rather a Symbiotic Culture of Bacteria and Yeast, hence SCOBY.

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