Making Kombucha without Sugar: There are Alternatives

Making kombucha without sugar or an alternative will not work. To understand why, you should know a few things about how kombucha is made.

Kombucha without sugar: You can use these alternatives

Kombucha is created through the process of fermentation. The fermentation process, which is necessary for the production of Kombucha, is initiated with the Scoby fungus.

• This scoby fungus consists of many microorganisms that feed on sugar. Sugar is also important for a pleasant sweetness. Therefore, sugar, or at least a sugar alternative, must be added.
• Alternatives that the scoby fungus can become accustomed to are maple syrup or honey. Fermentation takes longer when using these sweeteners. The fungus must first adjust to the substitutes.
• You can also try feeding the Scoby agave syrup. However, you should make sure that the fermentation does not last too long, otherwise, the kombucha will become sour.
• Molasses is also a good substitute for sugar. Fermentation can take up to 14 days and produces a bitter, sour taste.
• Coconut blossom sugar can also be used. The fungus should ferment for a shorter time with this alternative, as kombucha with coconut blossom sugar quickly becomes unpleasantly sour.
• When using sugar alternatives, keep in mind that the taste of kombucha will always differ from the usual taste.