The Best time to drink Kombucha would be on an Empty Stomach in the Morning or in between meals.Drinking it in the Morning helps you to kick start Digestion and acts as a Natural Detox Drink.Kombucha is the Fermented Tea which contains a lot of Probiotics and Prebiotics that is beneficial for the Gut Health and in the Improvement of Digestion. It also Boosts Energy and Immunity. Some people prefer in Afternoon, a healthy substitute for sugary drinks. It should be avoided in Late-Night Drinking as it may have Caffeine contents. Enjoy daily for the full effect of this Refreshing and Healthy drink for
body and mind

Yes, Kombucha can fit into the Keto diet if it is prepared or brewed with almost zero sugar content or non-sugar sweetener. The traditional types of Kombucha normally have some amount of sugar Naturally Brewed along with them, but recently many Brands are now coming up with new Low Glycemic and Sugar-Free varieties that can easily be included in the Keto lifestyle. It best suits for Diabetics Patients as well. Kombucha is again that goes a long way in improving gut health because of the diverse probiotics that aid digestion. A good Keto kombucha doesn't just have none added sugars but also comes with an attractive carb count. It can also combine well with Healthy Fats in your diet and is very supportive of one's overall well-being while keeping within Keto limitations.

1 -2 cups is the Ideal Quantity which is about 240 to 480 ml, of Kombucha a day. Kombucha is a
fermented tea claimed to be a Natural Detox Drink, cleansing the body from inside or outside.
Kombucha aids in Good Gut Health because it contains Good Bacteria or Probiotics that promote Digestion. Many people also rely on it for an Immunity Booster. But too much of Kombucha can lead to uncomfortable bloating, so taking it slow is advisable for beginners. Make sure you stick to Pure, Low-Sugar choices for the maximum benefits. Enjoy this Healthy drink in moderation.

Kombucha is one of the Naturally-Fermented Drink that continue to ferment even after bottling. If it is not properly opened, the Temptation during Fermentation will build up High Pressures within the can or bottle. Therefore, Kombuchas usually explode or leak equally, when combined with High Temperatures or Crushed, they also produce pressure. For this reason, kombucha must be kept Cold and Opened slowly. Explosions happen when the kombucha contains a high amount of naturally present Sugar or Yeast. Check bottles for swelling or hissing noises. Live beverages very much
produce these noises however, good storage keeps them safe and tasty.

Kombucha, if stored properly in a Cool, Dark place or in the Refrigerator, can last for about 6 to 9 Months. Always check the Expiry date printed on the bottles. Being a Fermented drink, it is still safe to drink after the date however, stay alert for a sharp changes in taste becoming more like vinegar.
Once opened, it is best to drink the kombucha within 7 to 10 days for Tasting purposes and Freshness. Always remember to keep it in the fridge after opening. If it smells funny or has a strange taste, don’t drink it. Your health comes first.

Kombucha will taste like Vinegar if it is overstayed during Fermentation. During fermentation, Healthy Bacteria and Yeast break down Tea and Sugar into Acids. So, the longer it stays, the more prominent Acids become and the Stronger-Sour Taste of the Bitter Drink. Types of leaves used for tea can also bring along some Bitterness, especially black. Making sure to check the brewing time and doing sugar measurements properly can keep the drink from becoming too bitter. Proper storing and flavoring with natural fruits or herbs can help to even out the taste, making your Kombucha feel Smooth and
Refreshing.

SCOBY is the Shortened for "Symbiotic Culture of Bacteria and Yeast." This living culture is responsible for the Fermentation of tea into kombucha, a Fizzy Probiotic drink. While brewing kombucha, the SCOBY converts the dissolved Tea and Sugar into Good Acids that makes the drink Tangy and Fizzy. It mostly looks Sticky, like a rubbery disk, and grows bigger with each brew. SCOBY is the major ingredient in home operations for making Kombucha, making it necessary for fermentation. After the brewing, the same SCOBY can then be used for another batch. All-natural, SCOBY adds to the Uniqueness and Healthiness of the Kombucha.

Yes, you can easily make your own Kombucha at home! All you need is Tea, Sugar, and a SCOBY (Symbiotic Culture of Bacteria and Yeast). Start by Brewing the Tea, Adding Sugar, and letting it cool. Once cooled, add the SCOBY and let the mixture ferment at room temperature for about 7 to 14 days.
During fermentation, the tea will turn into Kombucha, with a tangy flavor and beneficial Probiotics. You can experiment with different flavors by adding Fruits, Herbs, or Spices. It’s a Fun and Healthy way to enjoy this Fermented Drink at home.

Kombucha is a healthy drink for most people, But it is certainly Not For Everyone. Fermented tea forms the base of Kombucha and may not suit Sensitive Stomachs or certain Digestive illnesses. Pregnant and Breastfeeding Women should consult their physicians prior to drinking this beverage. It has a slight Alcohol content from fermentation, therefore people should be cautious if they are trying to avoid alcohol. Consulting a Healthcare Professional is best for people taking certain medications or with any Immune System Problems. Always begin with small amounts to assess how your body reacts.