Originally Posted by cshepard

I was making kombucha for a while and grew uncomfortable with the amount of sugar I was drinking. Some sugar is consumed during fermentation, true, but not all, you stop the process at the point where you like the flavour (which for most people equals sweet). For all the sugar to be consumed, it turns into vinegar, but a very tasty vinegar at that!

Now, I continue to make kombucha vinegar and use it for salads, and other recipes, plus as a drink (mix with water, lemon, salt, potassium as a morning tonic w/electrolytes). It still has all it’s probiotics and none of the sugar.

Originally Posted by Cremorne

Gosh, making your own - thats awesome and something I wouldn't be brave enough to try. Bravo to you . And what do you think about the remaining sugar in the boutique product such as I mentioned with less than a gram of remaining sugar?