🍹 What is Kombucha?
Kombucha is a naturally fermented tea drink made with tea, sugar, and a symbiotic culture of bacteria and yeast (SCOBY). It’s naturally fizzy, a little tangy, and can be flavoured with fruits, herbs or spices during bottling. Some people love it for the taste, others for the probiotics and potential health benefits.
🧫 What does the SCOBY do?
SCOBY stands for “Symbiotic Culture of Bacteria and Yeast.”
- The yeast in the SCOBY converts sugar into ethanol (a natural alcohol).
- Then the bacteria transform that ethanol into acetic acid, giving kombucha its signature tang and acidity.
Together, they create the balanced, tangy flavour of kombucha and prevent harmful microbes from growing.
🧪 How is Kombucha Made?
Kombucha is made in two fermentation stages:
First Fermentation (F1):
- Brewed black or green tea is sweetened with sugar.
- A SCOBY is added to start the fermentation process.
- Yeast in the SCOBY breaks down the sugar into alcohol.
- Then, bacteria convert that alcohol into acetic acid, creating the tangy taste.
- F1 usually lasts 5–14 days depending on room temperature and taste preference.
Second Fermentation (F2):
Once F1 is done, the kombucha is bottled and flavoured with fruits, juices or herbs.
- The remaining yeast consumes the natural sugars in the flavouring, producing carbonation.
- F2 lasts about 1–5 days at room temperature to build fizz, then chilled in the fridge.
🌿 Health Benefits
Kombucha has been consumed for centuries, and many people enjoy it for how it makes them feel. Some potential benefits based on its ingredients and fermentation process include:
- Probiotics – Naturally occurring from the fermentation process, which may support gut health.
- Antioxidants – Especially when brewed with green or black tea, which naturally contain antioxidants.
- Lower-sugar alternative – When properly fermented, kombucha is much lower in sugar than most sodas.
- Refreshing hydration – Many find it a satisfying fizzy alternative to sugary drinks.
But do keep in mind:
👉 Kombucha is not a cure for any disease.
👉 Benefits can vary from person to person.
👉 Those with health conditions or sensitivities (e.g. pregnant women, people with compromised immune systems) should consult their doctor before consuming.
Like many Sunnah foods (such as honey, vinegar, and black seed), kombucha reminds us that Allah has placed healing in many natural things, but it’s important to consume them in moderation.
“Eat and drink, but be not excessive. Indeed, He likes not those who commit excess.”
— Surah Al-A’raf, 7:31
As always, consume with balance and gratitude — and praise Allah for the rizq He provides us.
🧯 Is it safe to drink?
Yes — kombucha is generally safe for healthy individuals when it’s brewed and stored properly.
During fermentation, kombucha produces beneficial acids and a small amount of alcohol (usually below 0.5% — about the same as ripe fruit or kefir). One of the reasons it’s considered safe is its low pH, usually between 2.5 and 3.8, which creates an acidic environment that naturally prevents harmful bacteria from growing — similar to vinegar or lemon juice.
We take cleanliness seriously at every stage, using only sanitized tools and jars. We also make sure the pH stays safely below 4.0, and it usually drops even further by the end of fermentation, ensuring your brew stays safe and refreshing.
You might also spot some natural sediment settling at the bottom, or tiny floaties swirling around. Don’t panic — it’s usually from the yeast, real fruit used during brewing, or even a little baby SCOBY forming. These are all signs your kombucha is alive and kickin’ — raw, unfiltered, and full of beneficial goodness, just as nature intended.
- Prefer a clean pour? Just go slow and leave the bits behind.
- Feeling adventurous? Give it a gentle swirl and enjoy the full experience.
⚠️ Kombucha may not be suitable for:
- Pregnant or breastfeeding individuals.
- Anyone with a weakened immune system.
- Those sensitive to caffeine or acidic drinks.
As mentioned in Al-Quran:
“Do not throw yourselves into destruction with your own hands, but do good; for Allah loves those who do good.”
— Surah Al-Baqarah, 2:195
So if you’re new to kombucha, start with small amounts (like 100ml a day), and see how your body responds — insha Allah.
âť“ Is it halal?
This is one of the most common questions I get — and rightfully so. As a Muslim myself, I take this seriously too.
“Eat of what is lawful and good that Allah has provided for you.”
— Surah Al-Ma’idah (5:88)
Yes, kombucha can be halal, as long as it’s brewed and consumed correctly.
During fermentation, a small amount of natural alcohol (usually under 0.5%) may form — this is similar to what naturally occurs in ripe fruits, fruit juice, or bread dough. It’s not brewed to intoxicate, and it’s definitely not enough to cause any kind of drunkenness.
According to the majority of Islamic scholars, a drink is still halal if:
- It does not intoxicate,
- The alcohol content remains below 0.5%,
- And it’s not made with the intention of producing alcohol.
At Going Nuts, I brew kombucha with care and intention — not for alcohol, but for its low sugar content, gut-friendly probiotics, natural fizz, and refreshing, tangy flavour. As a small-batch home brewer, I manage each brew personally — from start to finish — keeping fermentation time in check and closely monitoring pH levels to ensure it stays in a safe, low-acid range.
While we don’t have a halal certificate (as we’re not a certified facility), I take extra care to brew with amanah — staying mindful of ingredients, cleanliness, and fermentation limits — so that every bottle is made with halal and tayyib principles, insha Allah.
I’m also working towards tracking sugar levels and ABV% (alcohol by volume) soon, to offer even more transparency and peace of mind for my customers. Throughout the process, I uphold strict hygiene practices, because for me, it’s not just about making a good drink — it’s about offering something that you can trust and enjoy with confidence.
