date:Apr 14, 2016
.5-3.5 and taste like fizzy vinegar. A second fermentation can take place, if the kombucha maker adds additional fruit juice concentrate or other sugar-based ingredients to the mix.
Once the product is refrigerated, the bacteria growth slows down, and the product can last several weeks at refrigerated temperatures. The combination of refrigeration and very low pH (2.5 to 3.0) will prevent pathogens from growing. Manufacturers who dont pasteurize proudly market their kombucha as raw, but many co