Kombucha

Kombucha is best served in moderation after 4 years of age. While sharing a sip of store-bought kombucha here and there is generally fine, wait to share kombucha until a child is older due to its alcohol and caffeine content. 

Kombucha is a fermented tea made by adding a symbiotic culture of bacteria and yeast (often known by the acronym SCOBY) to sweetened tea. The fermentation process produces organic acids, carbonation, and trace amounts of caffeine and alcohol. Kombucha is believed to have originated in East Asia thousands of years ago and later spread to Russia and Eastern Europe before gaining global popularity in recent decades.

• If serving kombucha regularly to an older child, consider diluting it with water to reduce the acidity and sugar content.

• Keep kombucha refrigerated to stop the fermentation process; if left at room temperature, the alcohol content can increase and the bottle can explode from built-up carbonation.

• Serve with a straw to help minimize contact between the acidic liquid and the child's teeth.

No. Kombucha presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, ensure the child is seated and supervised while drinking. As always, make sure to create a safe eating environment and stay within reach during meals. 

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Kombucha is not a common cause of allergic reactions, although reactions have been reported.^[1] Added flavorings and juices in kombucha may also provoke allergic reactions in individuals with sensitivities to those specific added ingredients, so read the label before serving.

In many cases, the inherent carbonation of kombucha can lead to digestive discomfort that can be mistaken for an allergic reaction, such as bloating, gassiness, increased burping, potential reflux, and early satiety. Children can be more susceptible to these symptoms compared to adults.^{[2] [3] [4]}

Note that kombucha is acidic, and exposure to the acid may cause a harmless contact rash on the skin it touches, such as around the mouth. The rash usually dissipates after a short time or after a gentle cleanse.^[5] Barrier ointments (such as pure petroleum jelly or a plant-based oil/wax combination) can be applied to the face before mealtime to help protect the skin from acidic foods. Additionally, the acid in kombucha can be irritating to the digestive tract if consumed in large quantities.

While a sip of store-bought kombucha here and there is typically fine, kombucha should not be shared regularly with babies and toddlers, as it can have trace amounts of alcohol and caffeine and is highly carbonated and can fill up baby’s tummy in place of solid foods. In addition, homemade kombucha carries an increased risk of foodborne illness and is not safe to share with babies and toddlers.

Yes, but the amount of alcohol can vary. Store-bought kombuchas are highly regulated to not exceed more than 0.5% trace amount of alcohol. The trace amounts of alcohol in typical store-bought kombuchas are generally not of concern for older children and when consumed in moderation, as small amounts of trace alcohol do naturally occur in many common foods like bread, yogurt, fermented vegetables, and even fruit juice.^[6]

In homemade kombucha, however, the amount of alcohol can vary widely and is difficult to control in the fermentation process. There are also “hard”, deliberately alcoholic kombuchas which should be completely avoided for all babies and children.

No. Homemade kombucha carries a high risk for foodborne illness, including contamination with mold, harmful bacteria, and production of toxins, and has been associated with fatal cases of illness in adults.^{[7] [8]} It is also challenging to control the development of alcohol content in home-brewed kombucha, meaning that some home batches could easily exceed safe limits.^[8]

Kombucha has varying amounts of sugar, which is an essential ingredient in feeding the SCOBY and starting fermentation when kombucha is made. In the fermentation process, much of the sugar is actually used up, leaving only residual amounts in the resulting kombucha. That said, juice or other sweeteners are often added to kombucha after fermentation. If you share kombucha regularly with an older child, aim to select products with less sugar. Regular and especially excessive consumption of sweet beverages may reduce the diversity of foods and nutrients consumed and increase the risk of dental cavities.^[9]

Because kombucha is typically made from tea, it does contain varying amounts of caffeine, which can contribute to wakefulness. That said, the amount of caffeine depends on the type of tea used and the way the kombucha was made. Among the caffeinated teas, green teas have the least, while black, white, and oolong teas, as well as matcha have the most.^{[10] [11]}

Interestingly, it’s thought that the fermentation in the kombucha-making process helps reduce the caffeine content of teas.^[12]