Hey readers! Thanks for tuning in. After receiving quite the response from shedding light on some of the ingredients found in bottled booch, we wanted to dive into a deeper discussion.
While Kombucha is on the rise, range in quality is on the decline (for some, not all). It appears that manufacturers are thinking less about the quality of the ingredients and more about # of bottles sold/profits. Today specifically, we will be diving into pasteurized vs unpasteurized kombucha and what that means.
According to dictionary.com, the term "pasteurization" means to expose a food (kombucha) to an elevated temperature for a sufficient amount of time to destroy certain microorganisms, as those that can produce undesirable fermentation of food/spoilage, without "radically" altering taste or quality. For other foods, this is a widely accepted practice that is beneficial to keep us from consuming harmful pathogens. However, pasteurization of kombucha will kill off all life forms, in effect killing off the probiotic bacteria and yeasts as well as any potential pathogens.
The confusion arises when kombucha brands claim "fermentation without pasteurization", or when the pasteurization process is not transparent for consumers. In addition, when kombucha brands claijm that the probiotics are derived from the original fermentation, when in fact probiotics are "added" to the kombucha post-pasteurization.
So what are the best practices when it comes to brewing? Check out the link below for an interesting read and more info on how production methods are showing a large split in the kombucha industry.
This is not about criticizing or praising certain kombucha brands on the market, but moreso to keep our readers informed so that they may come to their own educated conclusions.