There are now a huge range of commercial kombuchas available in most countries, ranging from the increasing number of artisan varieties in the UK, such as Momo, to industrially made pasteurised kombuchas full of artificial sweeteners and flavourings that are more like a synthetic iced tea that can last years. — Tim Spector, Ferment
Kombucha is a healthy fermented food.
Kombucha with additives is ultra-processed food.
Artisanal producers, can send fresh samples in batches which will have a shelf life of a couple of weeks in a fridge before they turn too sour. When scaling up, large scale production, not possible to maintain quality and long shelf life especially when transporting a live product across the country, not when in sealed bottles or cans. Corners are cut.
Jarr is an industrial facility in Belgium , part of a larger Belgium brewery.
Momo ferments kombucha in the traditional way in large glass jars , then bottles in 330ml bottles.
I recently had a Momo bottle explode. Rare, but it happens. I noticed a wet patch in the corner of a paper carrier bag. Bottle leaking? I picked up the carrier bag. The bottle fell through, hit the ground and exploded, foam gushing out as though I’d set off a fire extinguisher.
Jarr adds additives to its kombucha, turning a healthy fermented drink into an ultra-processed food.
- vitamin C
- soluble fibre
Neither additive is required. Artificial supplements are bad for our health.
Eat 30 plants a week (Five a Day is dated), eat the rainbow.
What is kombucha?
Kombucha is fermented tea, consisting of four ingredients, tea, water, sugar and a symbiotic culture of bacteria and yeast. The yeast breaks down the sugar forming alcohol. The bacteria break down the alcohol. After ten day, the kombucha is ready, chilled to slow down further fermentation.
The proof of the pudding in the eating. Kombucha in the drinking.
Taste test, Jarr kombucha very poor quality kombucha.
Keithpp's Blog 