All facts on the shelf life and storage of the fermented tea drink
Unpasteurized vs. pasteurized Kombucha
We only sell unpasteurized raw kombucha. Pasteurization involves heating the drink, which inactivates heat-sensitive living microorganisms. Some heat-sensitive ingredients can also change depending on the temperature and duration. The quantity of nutrients present afterward depends on the specific product and process.
How long does homemade kombucha last? How should I store the fermented tea drink?
For homemade kombucha, a general shelf life of nine months cannot be specified. After bottling, the fermentation process does not automatically stop. From time to time, kombucha becomes a little more acidic and develops more tingling natural carbonation. Kombucha can also spoil or become contaminated by undesirable microorganisms. Therefore, the drink should be stored as cool and dark as possible. The best place for this is the refrigerator or a cold cellar. Here, it is exposed to only a few external influences and can be stored undisturbed. This can extend its shelf life for some time. Constant cooling slows down fermentation, and it will only slowly become more acidic.
Watch out!
Some kombucha manufacturers pasteurize their drinks and then add specifically selected microorganisms. Whether a product can be classified as probiotic, however, depends on the specific strain contained and scientifically investigated, its quantity, and other conditions.
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