![]() ![]() But the 39-year-old Californian, who lives in Trousdale and grew up in Bel Air, is serious about GT’s Kombucha, the company that launched the probiotic beverage into the mainstream and made him a fortune. This might seem like an exercise in branding for the founder and CEO of the world’s most successful kombucha company. There have even been instances where people (especially those with weakened immune systems) have suffered side-effects from consuming Kombucha that had been plagued by mold growth (this is most common in homemade batches).The first thing GT Dave does every day is drink kombucha. Lack of refrigeration can lead to mold or yeast overgrowth in the Kombucha. ![]() One of the most common factors is refrigeration. This is because companies date their booch months in advance with the expectation that after a certain period of time, fermentation will either increase or decline.įor the most part, expiration dates are a suggestion based on an estimate of a food item's peak of freshness. This means that other environmental factors that meet the booch after it leaves the factory or grocery store shelf can affect this very peak of freshness. When I tell you that Kombucha is still "good" after it's expiration date, I mean it with regards to a few days past. In either cases, the Kombucha's SCOBY (and subsequent probiotic contents) are no longer hosted in an environment that it can thrive, and that's typically a dicey game to play when it comes to your insides. However, keep your common sense at the forefront of your mind: if the booch has gone flat (a sign that CO2 has escaped), or smells/tastes off (heavily vinegar-y and thusly the result of too much CO2 production), then it's probably not a good idea to suck it down. For the most part, don't throw your bottles out in an Abbi-esque fury if they're past their expiration date. To keep this production at bay, the tea is bottled for up to two weeks (allowing for the creation of carbonation) and then stored in a refrigerated environment to slow down the bacteria growth. During this process, the SCOBY releases CO2 as a byproduct of its continuing growth. Why? Because this sh** was exploding.Įssentially, Kombucha is made by a process of double fermentation wherein a SCOBY (Symbiotic Culture of Bacteria and Yeast) sits in a sweetened tea mixture (harkening back to Biology 101, just a tiny bit of sugar makes for a very happy and thriving yeast!) for no more than three weeks. In 2010, the millennial mecca that is Whole Foods exercised their extreme power and shut down the production and distribution of Kombucha for two months. ![]() ![]() Kombucha has taken over millennial diets, hipster hearts, and grocery stores cold cases by storm. But how much do you really know about this fermented probiotic tea? What exactly gives it its fame as a functional ( read it actually contains nutrients like amino acids and vitamins that we need while masking itself as a soda) beverage? How does the fermentation process work and how exactly are these cultures "active"? Can this sh** last forever or does kombucha expire? Arianna Gershon Blame It on the Alcohol By adding your email you agree to get updates about Spoon University Healthier ![]()
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