October 14, 2026
Fermented tea has taken over store shelves. But what's really behind that fizzy, tangy liquid in a stylish bottle — and is it actually a health miracle?
At the heart of kombucha production is the SCOBY — a rubbery, gelatinous culture packed with bacteria and yeast. The yeast in the SCOBY first converts sugar into ethanol and CO₂, then acetic acid bacteria convert the ethanol into acetic acid — which gives kombucha its characteristic sour taste and effervescence. The entire fermentation process takes 7 to 10 days at room temperature between 20–30 °C.
The result is a drink rich in organic acids, tea polyphenols, B vitamins, and trace amounts of alcohol.
Not every kombucha on the shelf is equal, however. Pasteurisation extends shelf life outside the fridge, but the high heat simultaneously destroys most probiotics, vitamins, and organic compounds. Some producers sell tea mixed with only a small amount of pre-fermented liquid under the kombucha name — the result may look similar, but it can't compete with a properly fermented product either health-wise or in terms of taste.
What does science say?
Clinical studies show that regular kombucha consumption helps with digestive issues — specifically improving stool consistency and reducing the sensation of incomplete bowel evacuation. Kombucha made from green tea contains powerful antioxidants that protect cells from damage by free radicals.
Why it matters who makes it
You'll find the popular kombucha from Eliksir Drinks on our shelves. The company grew out of a friendship between biochemist Jakub, who studied fermentation processes during his time in Copenhagen, and chef Dávid, with years of culinary experience. They combine science with flavour — from careful tea selection to a controlled 21-day fermentation period. Instead of mass production, they focused on details and ingredients that are either locally grown or sourced from trusted suppliers around the world.
Veľké Orvište's kombucha is fermented without artificial additives or preservatives. The team at Eliksir pulled off something remarkable: two years of work to ensure this healthy drink retains all its probiotics without refrigeration. You'll now find it in cans — each containing up to one billion live cultures.
"Kombucha is a drink that requires time — and that's exactly what most commercial producers cut first," says Dávid. The result is not only healthier, it tastes different too — more complex, layered, without the hollow sourness that may have put you off kombucha before. Try the craft version — whether on its own, as a mocktail base, or alongside a meal to support digestion.
Kombucha culinary inspirations
Kombucha isn't just a drink for the glass — it works in the kitchen too. Thanks to its natural acetic acid, it acts as a vinegar substitute in salad dressings: simply mix it with olive oil and herbs. Longer-fermented kombucha also works as a meat marinade — its acidity tenderises the fibres much like wine does.
Behind the bar, it's a popular alternative to tonic or ginger beer: the classic Moscow Mule with kombucha instead of ginger beer is now a standard item on craft cocktail menus. One important note: heat destroys probiotics, so their benefits are only preserved in unheated preparations.
