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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Kombucha fermentation produces a low‑pH, mildly alcoholic beverage through a symbiotic yeast‑bacteria process.
Origin: East Asian peoples (8th century) — East Asia
See full technique reference →During fermentation, yeast such as Saccharomyces and Brettanomyces convert sugars to ethanol, which acetic‑acid bacteria like Gluconacetobacter xylinus oxidize to acetic acid, gluconic acid, and glucuronic acid. The process also generates a cellulose biofilm (SCOBY) and CO₂ carbonation, while polyphenols and trace vitamins are retained.
Primary Reaction
Yeast fermentation of sugars to ethanol followed by bacterial oxidation to acetic acid
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Key Variables