This is more likely in home kitchens, where sanitation and precautions may not be up to par with that of commercial manufacturers. Some brewers make the decision to overheat their kombucha in order to safeguard against any harmful bacteria from forming. However, for many kombucha drinkers, the colonies of beneficial bacteria are precisely why they choose kombucha over other beverages. Commercial orange juice, for instance, is almost always pasteurized by heating it to a high temperature for a short time to kill any pathogens that may be present. Here’s where brewing methods can sometimes vary: if the brew is heated above a certain temperature during the fermentation process, the beneficial colonies of bacteria are killed along with the harmful colonies of bacteria. Since kombucha is, at its core, fermented tea, keeping the beneficial bacteria that are created during fermentation alive and well is an essential part of the process. Traditional raw kombucha - the kind that may date back thousands of years - is made by adhering to a precise process and a mixture of certain ingredients. PasteurizedĮvery kombucha brewer, from large-scale manufacturers to small-batch home brewers, starts with the same basic ingredients necessary for brewing: water, tea, sugar, and yeast/bacteria (also known as a SCOBY or starter). But don’t worry - not all bacteria is bad. It all depends on how it’s made: Basically, raw kombucha is kombucha that has not been heated or otherwise manipulated to kill bacteria. We get asked this question quite a bit and there are some misconceptions about raw kombucha floating around out there so we decided to get to the bottom of it once and for all. But what about raw kombucha? What is raw kombucha, and is it safe? These raw dishes are considered delicacies and people spend a pretty penny to get the best.

When you think of raw foods, you may imagine sushi, carpaccio or steak tartare.

Raw synergy kombucha