Does Kefir Or Kombucha Contain Alcohol?
Kefir and kombucha do contain alcohol but generally in low amounts. The normal being around.08% for kefir and around.05% for kombucha, roughly about what you would get from a freshly squeezed orange. The maximum alcohol % is around 2-3% which is typically only achieved once the kombucha or kefir is removed and the drink is left to sit on the counter at room temperature for a couple days. For reference, beer contains about 4-7% and wine 8-14%. Because kefir and kombucha contain bacteria (and not just yeast like beer or wine) the amount of alcohol kefir can produce is limited by the acetic bacterium which converts the alcohol (produced by the yeasts) to beneficial acids. Basically, the yeast converts the sugar to alcohol and the bacteria convert the alcohol to acids. This balance is the reason why most home-made brews are typically very low in alcohol. Learn more on the best kombucha.
Is kefir or kombucha safe for children and pregnant women with alcohol content? It's a difficult question, but caution is advised. Both kefir and kombucha contain bacteria that keeps the alcohol content low, as they burn the alcohol as energy. However, each batch can be different and there may be times of significant imbalance, improper usage or extended ripening times that increases the risk of higher alcohol levels. Possibly just as important as alcohol is the presence of Acetic Acid which has the potential to cause a temporary depletion of minerals. It's the same type of risk that soy milk and soy products have. It's not considered a problem for non-pregnant adults, but children and pregnant women are in higher demand of the minerals.See more at https://sites.google.com/site/bestkombuchaforyou/
If you are worried about the alcohol content, its recommended to brew with an open lid and not shake or agitate the kombucha or kefir while its brewing. Also, its best to consume the drink shortly after its finished. The biggest increase in alcohol always occurs when its done and its ripening after the kefir or kombucha is removed. If let to sit on the counter, the alcohol level can increase to 2% or to a maximum of about 3%. If not consumed right away, its best to keep it in the fridge to keep the alcohol content low.
Is kefir or kombucha safe for children and pregnant women with alcohol content? It's a difficult question, but caution is advised. Both kefir and kombucha contain bacteria that keeps the alcohol content low, as they burn the alcohol as energy. However, each batch can be different and there may be times of significant imbalance, improper usage or extended ripening times that increases the risk of higher alcohol levels. Possibly just as important as alcohol is the presence of Acetic Acid which has the potential to cause a temporary depletion of minerals. It's the same type of risk that soy milk and soy products have. It's not considered a problem for non-pregnant adults, but children and pregnant women are in higher demand of the minerals.See more at https://sites.google.com/site/bestkombuchaforyou/
If you are worried about the alcohol content, its recommended to brew with an open lid and not shake or agitate the kombucha or kefir while its brewing. Also, its best to consume the drink shortly after its finished. The biggest increase in alcohol always occurs when its done and its ripening after the kefir or kombucha is removed. If let to sit on the counter, the alcohol level can increase to 2% or to a maximum of about 3%. If not consumed right away, its best to keep it in the fridge to keep the alcohol content low.
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