The Kombucha Dilemma: To Pasteurize or Not to Pasteurize?

One year ago, at the biggest Kombucha summit in Berlin, a Danish Kombucha company shared their journey of starting with unpasteurized Kombucha and eventually transitioning to producing pasteurized Kombucha as they expanded. After their presentation, a heated debate ensued between those who support pasteurization and those who firmly believe Kombucha should remain raw and unpasteurized. We still vividly recall the passion and arguments from both sides of the discussion.

Let’s be clear: once pasteurization occurs, the beverage loses much of its probiotic quality and the living microorganisms that make Kombucha so unique. On the other hand, pasteurization extends the product’s shelf life and controls the fermentation process, making it faster. Economically, a longer shelf life and faster fermentation reduce production, storage, and shipping costs—an undeniable advantage for beverage companies but not necessarily for consumers.

Kombucha is a healthy choice because it boasts strong antibacterial properties due to the acetic acid produced during fermentation. Acetic acid has powerful antioxidant qualities. To ensure Kombucha remains a healthy option for your immune system and gut health, we at Verment Kombucha believe it should remain unpasteurized. Our goal is to deliver an authentic drink, not just another fizzy soda. That’s why we reject pasteurization and recommend refrigerating Verment Kombucha and consuming it within six months!