Kombucha is a kombucha not refrigerated drink made from tea, sugar and a symbiotic culture of bacteria and yeast (SCOBY). It has many potential health benefits including reduced bad cholesterol levels, lower blood pressure and improved immune system function. It is also believed to have antimicrobial, antioxidant and anti-inflammatory properties.

It is generally recommended to store both store-bought and home-brewed kombucha in the refrigerator as it helps slow down the fermentation process and prevents over-fermentation. This also helps preserve the beverage’s taste, carbonation and alcohol content.

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If kombucha is left out of the fridge, it will continue to ferment and produce more CO2 gas, alcohol and eventually turn into vinegar. Over time, this can also change the flavor of the kombucha. Refrigerating kombucha stops the fermentation process and stops your kombucha turning into rebellious vinegar-tasting vinegar.

When you have opened a bottle of kombucha and it is stored in the fridge, it should last up to a week or two before the fermentation process starts again. Leaving it out of the fridge longer than this may result in it developing a vinegar-like flavour or becoming extra fizzy.

However, even if your kombucha has been refrigerated for a long period of time, it is not likely to go off or make you sick, as the yeast will have died and the SCOBY will have dissolved. If you do notice that your kombucha is flat with no carbonation or has a yeasty or foul smell, this is a sign that the kombucha has gone bad and it should be thrown out.