Teoretic, bacteriile fermenteaza zaharul si il transforma in dioxid de carbon (CO2) si in etanol:https://www.kombuchakamp.com/sugar-and- ... faq-top-10
1. Do I have to use sugar? I never consume sugar so it puts me off Kombucha.
The sugar in Kombucha is for the culture to consume, not for you. When done fermenting, there will be about 2-6 grams per 8 ounce glass of unflavored Kombucha. By contrast, an 8 ounce glass of orange juice has about 24g of sugar. Natural carrot juices have 13g per 8 ounces. If fermented longer, say for 3 weeks or longer, sugar levels in Kombucha may be even lower – Recommended for diabetics and others with low sugar tolerance.
2. Why does Kombucha need so much sugar?
Without sugar, Kombucha cannot ferment. Sucrose is most easy to digest by the yeasts; they consume the sugar and put out CO2 (carbon dioxide, i.e. the bubbles in your booch) & ethanol (alcohol). Which is nice.
Interesant ceea ce spune in introducere:But then something funny happened on the way to the Kombucha Forum. As my Kombucha consumption became more regular, I noticed that my sugar cravings were decreasing. At the same time, the “sour” taste of the Booch dissipated and became more natural to my palate.
As Kombucha slowly alkalized my blood, my body kicked those cravings completely. These days, my sugar cravings are entirely mental. Once I have dessert in front of me, I rarely eat more than a few bites. The spirit is willing, but the flesh is *strong* and doesn’t want anything to do with that insulin spike. This is one of the greatest Kombucha benefits I have experienced.