There’s a kombucha storage temperature you see kombucha in coolers at the store, rather than on warm shelves. The fermented beverage is made from tea, sugar and a symbiotic culture of bacteria and yeast (SCOBY). Kombucha can help improve digestion, boost the immune system, promote weight loss, aid in detoxification and more. It’s also a good source of probiotics, which can support gut health.

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It’s important to know that refrigerating kombucha doesn’t fully halt the fermentation process, however. While it slows down, the yeast and bacteria will continue to eat away at the sugar in the drink. Over time, this can cause the kombucha to become more acidic and vinegary, which is not good for health or taste.

If you are brewing your own kombucha, it’s important to keep it refrigerated once the fermentation is complete. It’s also a good idea to regularly burp your bottles to release any excess pressure.

You can still drink your home-brewed kombucha even if you haven’t refrigerated it, but it will be less fizzy and might develop an off taste. It will also likely be past its best before date.

When buying bottled kombucha, make sure to check the nutritional facts and best-by dates on the bottle. It’s also a good idea for people with diabetes or blood sugar disorders to read the label and choose a product that’s lowest in sugar per serving.

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