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.