Kombucha making is a process made by fermenting. Well-fermented Kombucha has a pH of 2.4 and below, which is highly acidic. Therefore, Kombucha would react with plastic and aluminium and leach. Plastic and aluminium are both cancer-causing on consumption. Consequently, they pose a health risk. Glass is inert and doesn't react with the Kombucha.

We consume Kombucha for its many health benefits. These are from the live bacteria and yeast (good bacteria), the fermentation of green tea, herbs, digestive enzymes, and beneficial acids. However, Kombucha also absorbs the microbes in the air.

Considering the pollution levels in India, ferments need additional expertise and manufacturing abilities to maintain air quality.

In addition, a trusted source needs to have an in-house microbiology laboratory and qualified microbiologists, thereby helping regulate any harmful bacteria and yeast, foreign compounds absorbed from the air.

While Kombucha making at home is simple, commercial manufacturing is complex. It demands hard-core technical know-how to make a bottle with all its health benefits and safety parameters intact.

How much Kombucha should I drink?

Brewed Kombucha indeed requires refrigeration, but Kombucha brews at room temperature and different brewers ferment it for different durations. At Zoh, we account for 4-6 days of transit time. We're meticulous about the details, and it's perfect by the time you receive it.

Kombucha, as a beverage, requires sugar to start the fermentation process. As the days pass, the good bacteria in Kombucha consume the sugar, making the product rich in enzymes and probiotics.

Good bacteria require a source of sugar to feed on to survive, and 5–6 grams of sugar per 100 mL is when they are at their most potent.

Most good Kombucha brewers globally want to achieve this
level to ensure the most nutritional benefits. But lowering the sugar below this point makes the probiotic die from lack of food, which makes the product almost all yeast.

Also, just like juices have natural sugar and not 'processed sugar', thanks to the process of fermentation, the excess sugar is turned from processed to natural! (The miracle of fermentation.) So have it without worrying about the sugar! It's not for you; it's for the booch bacteria.

Anyone who tells you something about a zero-sugar Kombucha or has 0 grams of sugar on their nutritional label has their facts wrong. Therefore, we would raise a red flag about the product's authenticity and urge you to do so.

1) Floating Yeast Strands: Though these could feel icky initially, they are the prime indicator that the product is live and fermented. (It's this yeast and bacteria which contributes to the health benefits kombucha is known to have)

A crystal clear product without the slightest opacity will likely be filtered. As a result, the goodness of Kombucha probably doesn't exist.

2) Glass bottle: No plastic and no aluminium. Ever. Non-negotiable. Both of them leach when they come in contact with Kombucha.

3) Read the bottle: Your bottle should say "raw," "unfiltered," or "unpasteurised." Filtered and unpasteurised Kombucha is going to be shelf stable. It won't need refrigeration. It also claims to have a shelf life of at least five months.

4) Contains 3 to 6 grams of sugar per 100 mL: Why choose a Kombucha bottle over any aerated soda or fruit juice? First, you're choosing it for the unparalleled benefits of live yeast and bacteria. If the Kombucha is "zero sugar" or "keto-friendly," the microbes don't have anything to feed.
(A parallel example is how you always need to add sugar while using yeast to allow it to do its job.)

5) No synthetic or artificial flavours: These are also known as "Nature Identical" or "Nature derived" flavours. Kombucha breaks down the ingredients while fermenting. These flavours are highly processed, and further fermentation leads to better absorption of synthetic compounds vs breakdown of natural florals and fruits. The real ones are nutritionally superior and precisely what you want in a Kombucha.

Honestly, there is mixed scientific evidence to this question and no conclusive answer so far—still, only a general trend to have it empty stomach.
Suit yourself! Have it with meals or on an empty stomach. Then, see how you respond to both and choose your pick!