When I tell you that Kombucha is still "good" after it's expiration date, I mean it with regards to a few days past. In either cases, the Kombucha's SCOBY (and subsequent probiotic contents) are no longer hosted in an environment that it can thrive, and that's typically a dicey game to play when it comes to your insides. However, keep your common sense at the forefront of your mind: if the booch has gone flat (a sign that CO2 has escaped), or smells/tastes off (heavily vinegar-y and thusly the result of too much CO2 production), then it's probably not a good idea to suck it down. For the most part, don't throw your bottles out in an Abbi-esque fury if they're past their expiration date. To keep this production at bay, the tea is bottled for up to two weeks (allowing for the creation of carbonation) and then stored in a refrigerated environment to slow down the bacteria growth. During this process, the SCOBY releases CO2 as a byproduct of its continuing growth. Why? Because this sh** was exploding.Įssentially, Kombucha is made by a process of double fermentation wherein a SCOBY (Symbiotic Culture of Bacteria and Yeast) sits in a sweetened tea mixture (harkening back to Biology 101, just a tiny bit of sugar makes for a very happy and thriving yeast!) for no more than three weeks. In 2010, the millennial mecca that is Whole Foods exercised their extreme power and shut down the production and distribution of Kombucha for two months. Kombucha has taken over millennial diets, hipster hearts, and grocery stores cold cases by storm. But how much do you really know about this fermented probiotic tea? What exactly gives it its fame as a functional ( read it actually contains nutrients like amino acids and vitamins that we need while masking itself as a soda) beverage? How does the fermentation process work and how exactly are these cultures "active"? Can this sh** last forever or does kombucha expire? Arianna Gershon Blame It on the Alcohol The new flavours are available at natural, conventional and speciality stores nationwide, as well as direct-to-consumers via GT’s Living Foods’ website.By adding your email you agree to get updates about Spoon University Healthier These new citrus flavours are a better-for-you choice for all occasions and a refreshing substitute for sugary and processed options.” He continued: “The road to well-being begins with the choices that we make on a daily basis. “For 25 years, GT’s Living Foods has been guiding people towards better health and wellness with a tasty range of pure and potent kombucha offerings,” said founder and CEO of GT’s Living Foods, GT Dave. GT’s Synergy is fully fermented for 30 days in small batches and is USDA certified organic and non-GMO verified. According to the firm, the brand offers a probiotic powerhouse with organic acids, active enzymes and aminos to help digestion and increase immune health. GT’s Synergy California Citrus is a “citrusy kumquat” with a blend of ginger and vanilla, while GT’s Synergy Lemon Berry is a combination of lemon with mixed berries. US kombucha company GT’s Living Foods has introduced two new summer variants under its Synergy brand – California Citrus and Lemon Berry.
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