Making kombucha always includes tea leaves, water, and sugar. The manufacturer then adds a symbiotic culture of bacteria and yeast (SCOBY) to the mix. In order to develop good bacterial colonies, the SCOBY (or "the mother") eats the sugar in the tea. Kombucha itself is not a source of sugar.
During fermentation, the polyphenols in tea are transformed, among other things, into organic acids. This gives the drink a slightly sour taste. Another derivative is carbon dioxide, which makes kombucha fizzy.
Using Turmeric Kombucha
Pour the kombucha into a glass and let it sit for a few minutes. Do not shake the bottle! To remove excess carbon dioxide, you can swirl the kombucha in your glass. Drink 100-150ml of kombucha twice a day to experience its benefits. Your body will first have to get used to the fermented particles. Not suitable for pregnant or breastfeeding women.