Where Does All the Sugar Go in Kombucha?

A common question we are asked at Left Field Kombucha is: "Does kombucha contain a lot of sugar?". It is an understandable concern — many assume that anything fermented must be heavily sweetened. However, kombucha is quite different from the average soft drink.

At Left Field, we brew kombucha the traditional way: using high-quality tea, natural ingredients, and a slow fermentation process. Sugar is indeed added at the start, but not for the reason you might expect. It is there to feed the SCOBY (Symbiotic Culture of Bacteria and Yeast), which consumes much of the sugar during fermentation.

By the time our kombucha is ready to bottle, most of the sugar has been broken down, resulting in a drink that is naturally lower in sugar than standard soft drinks.

To put this into perspective, our nutritional values are approximately 3.2g of sugar per 100ml, significantly lower than 10g (or more) often found in conventional soft drinks and even some fruit juices. 

Importantly, kombucha offers more than just a lower sugar content. It contains naturally occurring organic acids, beneficial compounds, and a distinct, refreshing flavour — all created without added sweeteners or shortcuts.

At Left Field Kombucha, we are committed to brewing a genuine, balanced drink that is both satisfying and mindful of your wellbeing.

If you are looking for a refreshing alternative without the sugar overload, our kombucha is an excellent choice.

https://leftfieldkombucha.co.uk/collections/buy-kombucha-online