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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Kombucha is produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY) under controlled temperature and time.
Origin: Tang dynasty China (8th century–present) — China, Taiwan
See full technique reference →During fermentation, yeasts convert sucrose into ethanol and CO₂, while acetic‑acid bacteria oxidize ethanol to acetic, gluconic, and glucuronic acids. The resulting acids lower the pH and create the characteristic sour flavor, while various esters and aldehydes contribute to the complex aroma profile.
Primary Reaction
saccharide fermentation to ethanol and organic acids
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