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The bacteria and yeasts in the scoby convert the sugar into ethanol and acetic acid. This is a reference food guide and contains only minimal usage instructions on page 7.
The acetic acid is responsible for kombuchas distinctive sour taste.
. SIBO Specific Food Guide - 8 page handout combining the SCDLow Fodmap Diet along with Dr Siebeckers clinical input. Siebecker is in the process. Kombucha is a mildly fizzy fermented drink made from sweetened tea and a specific culture known as a scoby short for a symbiotic culture of bacteria and yeasts.
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