Kombucha is gaining popularity in the last few years. Much of the attention and curiosity comes from the fitness and health sector. This shouldn’t come as a surprise, considering the numerous health benefits that Kombucha has to offer. Since health-conscious individuals drink more sugar free Kombucha, there are a lot of questions regarding the sugar content in Kombucha.
No Sugar Kombucha?
It’s impossible to make sugar-free Kombucha, but you can regulate the sugar level of your homemade Kombucha. Also, just because Kombucha can’t be made without sugar doesn’t mean it has to have a large amount of sugar.
The fermentation of sweet tea produces Kombucha. During the process, the SCOBY consumes sugar, which means that the final product (the Kombucha you drink) does not have any sugar in any way.
Reduce The Amount Of Sugar When Making Kombucha
The first thing to note is that sugar is the primary ingredient in making Kombucha. Sugar serves as a source of food for yeast and bacteria. Without sugar, there’s no fermentation! As many people think about why kombucha has so much sugar. So for those without sugar is the answer.
It is also possible to reduce the initial sugar amount slightly. For example, our traditional recipe for Kombucha calls for 200 grams (1 cup) of sugar to make 3L of Kombucha.
To limit your sugar consumption, restrict yourself to 150g ( 3/4 cup) of sugar per 3L of Kombucha; however, not less!
If you’re not a fan of sugar, you can substitute maple syrup like the one we use in our local recipe for Kombucha.
Sugar content (per 250ml): ~10g*
Ferment Kombucha At A Higher Temperature
The heat boosts the speed of fermentation of Kombucha. Higher temperatures increase yeast activity, and it then metabolizes the sugar faster. Also, high temperatures offer the benefit of slowing the process of acidification.
Try to keep the temperature between 27 degC to 35degC (81F-95degF). Ensure you don’t go over 38 degrees (101degF), or your Kombucha scoby could be affected.
Another alternative can be using your bubbly Kombucha recipe, which is less sweet than the traditional Kombucha.
Dilute The Kombucha Before Drinking It
If you don’t wish to wait for two months before you drink your sugar free Kombucha, or you’re not a fan of vinegar by spoon, the most straightforward alternative is to dilute the Kombucha before drinking it.
Blend the Kombucha with herbal tea or the tea of your choice. It is also possible to use fizzy water to boost the effusion.
It’s a great beverage with less sugar but retains all of Kombucha’s advantages.
Use Kombucha as Vinegar
Did you know there was a time when the kombucha drink was consumed only as vinegar? Like the apple cider vinegar, the Kombucha was loved because of its advantages and flavor. Its fizzy, sweeter version is relatively new.
Kombucha vinegar is made through an extended fermentation process lasting at least 70 days. Kombucha becomes highly acidic but is also loaded with fermented antioxidants and powerful organic acids.
Like the cider vinegar “gut shots,” you might want to drink one small dose of Kombucha early to begin your morning.
Kombucha Ferment For A More Extended Period
To decrease the sugar content in the Kombucha, it can be left to ferment for longer than usual. This allows microorganisms to have time to consume sugar.
If Kombucha is typically consumed within between 10 and 15 days of fermentation, the process can be extended to decrease the sugar.
The less sugar you use, the more vinegary the flavor. It’s your responsibility to discover a balance between the amount of sugar you’re searching for and the flavor you enjoy!
Homemade Kombucha Sugar Content
If you make your own Kombucha, you can create Kombucha with a lower sugar content than popular brands!
Once you place your SCOBY in your brewing vessel and other ingredients, the yeast and bacteria feed on the sugar. If you’ve ever made Kombucha, you know it requires an extended time before it can ferment.
The initial kombucha fermentation could last anywhere from 7 to 21 days to be completed. The amount of time is dependent on your fermentation temperature.
The more time the Kombucha is allowed to ferment, the more sugar the yeast eats. The yeast converts sugar into alcohol.
Then, the bacteria transform the alcohol into Acetic acid. This implies that a kombucha beverage fermented for a longer time is less sugary and contains lesser sugar levels than the Kombucha fermented for a shorter time. If you want minimal sugar levels in your home-brewed Kombucha, allow it to ferment for a little longer.
Indeed, you can’t make Kombucha without sugar. However, you can still drink it regardless of the sugar you consume. Kombucha generally contains a small amount of sugar in the end product in fermentation.
Also, remember that homemade Kombucha gives you many options. One example is the ability to regulate sugar levels by letting the ferment for longer, which will lower your sugar level.
The Bottom Line
The SCOBY has nothing to eat without sugar, so there is no fermentation. Sugar is the principal ingredient in the chain reaction during the first kombucha ferment.
Without sugar, your yeast will have no alcohol to convert, and your bacteria won’t be able to transform the alcohol into beneficial acids. Sugar is the component that keeps the fermentation running and growing.
Visit Cayo’s cafe today to enjoy refreshing Kombucha.