What Happens to Kombucha If Not Refrigerated?

Kombucha is a fermented drink is scoby a mushroom with tea, sugar, bacteria and yeast. The drink is said to be rich in probiotics, B vitamins and amino acids. It’s also believed to have antimicrobial and anti-inflammatory properties. In addition, some studies have shown that it may help prevent high blood pressure.

Refrigeration slows down the fermentation process and helps preserve the flavor, carbonation, and alcohol content of kombucha. If you leave a bottle of homebrewed or store-bought kombucha out at room temperature for an extended amount of time, it can become overly sour and lose its fizz. In addition, the acidity can change, and a foul smell may develop. If this happens, it’s best to discard the kombucha.

Handle with Care: The Science Behind Why You Should Avoid Shaking Your Kombucha

If you have store-bought kombucha that says it can be stored out of the refrigerator, this likely means it has added preservatives. However, if you want to try your hand at making the beverage at home, it’s important to refrigerate it during the entire process.

What happens to kombucha if not refrigerated depends on how warm it is, but it will eventually turn into vinegar. It will also stop having the live probiotics that make it so appealing to healthy drinkers in the first place. The first sign that it has gone bad is a noticeable odor and a flat or overly sour taste. If you notice these symptoms, it’s best to discard the brew and start over with a fresh batch.