Yes, kombucha is fermented. It’s a living tea transformed by bacteria and yeast working together over weeks or months, converting sweet tea into the tangy, effervescent drink you find in grocery stores and craft breweries across Canada today.
The fermentation happens when a SCOBY (symbiotic culture of bacteria and yeast) feeds on sugar in brewed tea, producing organic acids, carbon dioxide, and trace amounts of alcohol. This biological process is what gives kombucha its signature tartness and natural fizz. While many commercial producers rush through fermentation in one to two weeks, some brewers take a different approach. LAO…


