People are talking about it in cafés, in organic shops, on social networks… Kombucha is everywhere. But behind the pretty bottles and marketing promises, one question keeps coming up: what are the real benefits of kombucha? Is it just a fad, or does it really deserve a place in your daily life?

If you’ve been following the Natural Probio series of articles on kombucha and SCOBY, you’ll already know that there’s nothing magical about this drink. It’s sweet tea fermented by a living culture of yeast and bacteria, the famous SCOBY. Not a medicine, not a miracle pill. On the other hand, it’s a surprisingly versatile drink that can do a lot… provided you understand it, prepare it properly and make it part of a coherent lifestyle.

In this guide, we’ll explore the main benefits attributed to kombucha – those that can be observed in everyday life and those that are simply suggested by science or tradition – always keeping a nuanced mind. The aim is not to promise miracles, but to help you make an informed decision about whether or not this drink deserves a place in your fridge.

1. What’s really in a glass of kombucha

Before we talk about the benefits, let’s start with the basics: what does your glass of homemade kombucha actually contain?

1.1. A simple base: water, tea, sugar… transformed by fermentation

A classic kombucha starts with :

• water
  
• tea (usually black or green)
  
• sugar
  
• a SCOBY + acid starter liquid
  

The magic comes from fermentation. The yeasts consume some of the sugar and produce alcohol and CO₂; the bacteria transform this alcohol into organic acids (acetic acid, gluconic acid, etc.) and build SCOBY’s cellulose matrix. The end result:

• generally contains much less sugar than the original tea;
  
• has a natural acidity (vinegary, fruity);
  
• retains some of the tea’s compounds (polyphenols, tannins, aromas);
  
• contains living micro-organisms, in varying proportions depending on how you make it.
  

So it’s not a “mystical potion”, but a fermented drink made from very ordinary ingredients, but made more complex by fermentation.

1.2 A living drink, but not a medicine

Because it contains micro-organisms and organic acids, kombucha is often presented as a “healthy” drink. There are some nuances to this:

• it can go hand in hand with a healthier overall lifestyle;
  
• It is not a substitute for a balanced diet or medical care;
  
• it should not be used for self-treatment in the event of significant illness or symptoms.
  

In short: think “everyday drink that can support your well-being”, not “miracle cure”. This realistic approach allows you to appreciate the benefits of kombucha without over-promising.

2. A more attractive alternative to soft drinks and industrial beverages

For many people, the first concrete benefit of kombucha is not ‘internal’, but purely practical: it replaces less interesting drinks.

2.1. Less sugar, more complexity

Compared to a classic soda :

• properly fermented kombucha contains less sugar (since some of it has been consumed by the yeast);
  
• It offers a richer range of aromas: acidity, fruity notes, hints of tea, and sometimes fruit or spice aromas added during secondary fermentation;
  
• it doesn’t just sweeten and carbonate: it adds acidity, which cuts off the sensation of thirst more quickly.
  

This doesn’t make it a ‘zero sugar’ drink (unless you go very far with the fermentation, at the risk of obtaining a near-vinegar), but it does make it a finer alternative to ultra-sweet drinks.

2.2. A simple way to cut down on soft drinks during the day

If you usually drink :

• sodas with every meal;
  
• sweetened energy drinks;
  
• industrial iced teas that are very high in sugar ;
  

Replacing some of these drinks with homemade kombucha can, over time, help to :

• reduce your overall consumption of liquid sugar ;
  
• Increase your intake of water and non-ultra-processed drinks;
  
• find a palate less accustomed to the “hyper-sweet” taste.
  

This is often one of the first visible benefits: without suddenly changing your whole lifestyle, you gradually swap uninteresting drinks for a more “constructed” fermented drink that you have prepared yourself from water, tea, sugar and a living culture (for example a SCOBY Natural Probio).

3. Possible support for digestion and intestinal comfort

This is one of the arguments most often put forward: kombucha “aids digestion”. But what are the nuances?

3.1. An acidic, fermented drink that “wakes up” the digestive system

Like other fermented foods (sauerkraut, kimchi, kefir, yoghurt), kombucha :

• is acidic: this acidity can stimulate salivation and, by a cascade effect, the appetite;
  
• contains organic acids that give the sensation of a “lively” drink, sometimes felt as digestive after a meal;
  
• is often consumed in small quantities around meals, making it a moment of conscious pause.
  

Many people report subjectively:

• feel less “heavy” after a hearty meal when they drink a little kombucha;
  
• better tolerate certain fatty or rich meals (as long as you keep the quantities to a minimum).
  

These are individual experiences, not medical prescriptions, but they often come up in the testimonials of kombucha drinkers.

3.2. Microorganisms that (temporarily) join the microbiota

Unpasteurised kombucha contains live yeast and bacteria. Drink it :

• you introduce a small “wave” of micro-organisms into your digestive tract;
  
• these will not permanently colonise your intestine, but they can temporarily cohabit, interact with your microbiota and then be eliminated.
  

Here again, it’s not a medicine: it’s a one-off boost, as with other fermented foods. The interesting idea is to diversify your intake: yoghurt, fermented vegetables, kombucha… rather than relying on a single product.

3.3. A ritual that encourages attention to what we eat

Another aspect, less measurable but very real, is ritual:

• make your own kombucha ;
  
• leave it to ferment on your work surface;
  
• taste it every day to monitor progress;
  
• serve it in a pretty glass, in a quiet place.
  

All this creates a more attentive relationship with what you drink. Very often, this attention has an impact on your diet in general: you eat a little more slowly, you’re more aware of what suits you and what doesn’t, and you want to cook more. Indirectly, then, kombucha can support more serene digestion because it’s part of a more conscious lifestyle.

4. A possible ally in sugar and weight management… but not on its own

We sometimes read that kombucha “makes you lose weight”. The reality is more subtle.

4.1. Kombucha is not a substitute for a balanced diet

Drinking kombucha does not “burn” fat, replace a change in lifestyle or compensate for a very unbalanced diet. If you continue to :

• overeating ;
  
• move very little;
  
• eat a lot of ultra-processed foods;
  

simply drinking kombucha won’t make much difference.

4.2 On the other hand, it can accompany a change in routine

Where kombucha can help is when it accompanies an overall approach:

• you decide to cut down on soft drinks and industrial juices;
  
• replace some of these drinks with homemade kombucha, which is less sweet;
  
• At the same time, you take more care with your meals, walk more and cut down on snacking.
  

In this context, kombucha can :

• Make the transition more pleasant (keep the drink pleasant, fizzy and tasty);
  
• reduce the temptation to go back to ultra-sweet sodas;
  
• become an ‘evening treat’ that replaces a very sweet dessert or a superfluous snack.
  

So the benefit isn’t magical, it’s real: you’re changing your eating environment, and kombucha is one piece of the jigsaw.

5. A drink that helps you stay better hydrated

We often underestimate the difference daily hydration can make to our general energy, concentration, skin and digestive comfort.

5.1. Drinking water… but not only water

Water remains the basic drink. But many people admit it: they find it hard to drink enough water throughout the day. A little touch of flavour makes things easier.

Incorporating kombucha into your routine can :

• make you want to have an extra drink, when you might not otherwise have had one;
  
• makehydration more fun: choose a flavour (ginger, lemon, red fruit) and enjoy.
  

Of course, the idea is not to replace all water with kombucha, but to use it as a lever: one or two glasses a day, the rest as plain water.

5.2. Better control over what you drink

When you prepare your own kombucha with a healthy strain – for example a live SCOBY supplied with its starting liquid and clear instructions – you :

• control the amount of initial sugar ;
  
• decide when to stop fermentation (more or less sweet / acidic);
  
• choose the flavours added during secondary fermentation (fruit, herbs, spices).
  

In other words, you are no longer dependent on a list of ingredients imposed by a brand, with artificial flavourings, acidity regulators or preservatives. You gain transparency, which is a major benefit for many consumers.

6. A well-being ritual, more than just a drink

The benefits of kombucha are not just ‘chemical’ or nutritional. There’s also everything that goes on around it.

6.1. Caring for a living culture

Maintaining a SCOBY means :

• observe an evolving culture ;
  
• learn to recognise its signals (smell, appearance, behaviour) ;
  
• adjust your gestures: fermentation time, temperature, hygiene.
  

This relationship with a living culture can become a soothing, almost meditative practice. You find yourself :

• take a few minutes at the end of the day to smell, taste and note changes;
  
• feel a gentle sense of pride when a new batch is successful;
  
• share its culture with friends and family, in the form of pieces of SCOBY or bottles.
  

6.2. An anchoring in “home-made” products

In an everyday world full of ready-made products, :

• boil water ;
  
• brewing tea ;
  
• measure the sugar ;
  
• prepare a jar ;
  
• wait, taste, adjust ;
  

reconnects you to a slower rhythm. Kombucha then becomes a symbol:

• your desire to regain control over what you consume;
  
• a return to simple, artisanal gestures, even in a very urban life.
  

This “intangible” benefit is very important to many people. You can’t measure it, but you can feel it: you have the impression that your everyday life is better.

7. Homemade kombucha vs. industrial kombucha: different benefits

Not all kombuchas are created equal. The benefits you can expect also depend on how the drink is produced.

7.1. Industrial kombucha

Industrial kombuchas, which you can find in supermarkets, are often :

• filtered to make them clearer;
  
• sometimes pasteurised to extend shelf life;
  
• sweetened to varying degrees depending on the brand;
  
• standardised so that each bottle tastes the same.
  

Their advantage: they are practical, easy to transport and stable.
Their limitations: they may contain more sugar than you imagine, and pasteurisation can reduce the presence of live micro-organisms.

7.2. Homemade kombucha from a healthy strain

A homemade kombucha, made from quality live SCOBY and its starter liquid:

• is generally unpasteurised;
  
• maintains a community of living yeasts and bacteria;
  
• contains as much sugar as… what you decide to leave after fermentation;
  
• can be adapted to your tastes (more or less acidic, flavoured or not, very sparkling or just slightly).
  

The benefits felt (digestive, hydration, reduction in soft drinks, pleasure of the ritual) are often more marked when :

• you know the history of your stock;
  
• you control the ingredients;
  
• you keep a close eye on the progress of your batches.
  

That’s the whole point of starting with a reliable strain, designed for kombucha and accompanied by clear advice.

8. Can you drink kombucha every day?

This is a frequent question once you start enjoying this drink.

8.1. The basic rule: listen to your body

There is no “official dose” that suits everyone. There are, however, a few useful guidelines:

• Start slowly (half a glass, then one glass a day);
  
• observe how you feel (digestion, energy, sleep) ;
  
• Adjust accordingly: some people feel fine with one glass a day, others prefer a more occasional drink.
  

More than the figures, it’slistening to how you feel that should guide your consumption.

8.2. Some reasonable precautions

To be on the safe side, we generally recommend :

• avoid drinking litres of kombucha in the same day (it is not water);
  
• not to be given to young children without medical advice;
  
• discuss with a healthcare professional in the event of a serious pathology or specific treatment;
  
• be careful if you are very sensitive to acidic drinks.
  

Kombucha is still a fermented, acidic drink, with a low sugar content and slight traces of alcohol (resulting from fermentation, although these remain very low under normal conditions). Common sense therefore dictates that it should be consumed in moderation, as an everyday fermented food, not as table water.

9. How can I make the most of the benefits of kombucha?

To really benefit from the advantages of kombucha, there are a few simple principles you can follow to get you started.

9.1. Focus on strain and start-up quality

Quality kombucha starts with :

• a healthy living SCOBY ;
  
• a very acidic starting liquid;
  
• A clear preparation protocol (type of tea, quantity of sugar, minimum fermentation time).
  

If you start with an unclear strain, a SCOBY of uncertain provenance, poorly maintained, the expected benefits may be compromised by :

• irregular fermentation (too sweet, not acid enough);
  
• odour problems ;
  
• fear of possible contamination.
  

Relying on a clear culture that is monitored and explained will give you peace of mind and allow you to enjoy the potential benefits without constant anxiety.

9.2 Integrating kombucha into a healthy lifestyle

Kombucha is not a substitute for :

• a varied diet ;
  
• fruit and vegetables ;
  
• a good night’s sleep ;
  
• a minimum of physical activity.
  

On the other hand, it can be integrated as :

• a pleasant alternative to soft drinks;
  
• a little ritual after lunch or in the afternoon;
  
• a ‘moment for yourself’ in the middle of a busy day.
  

It’s often in this overall coherence that its benefits are clearest: you’re changing your eating environment, and kombucha is part of that movement.

9.3. Moving forward in small steps

If you’re completely new to the world of fermented drinks :

• start with a small amount each day;
  
• Observe and note your impressions (digestion, energy, pleasure);
  
• Adjust the fermentation time to find the sugar/acidity level that suits you best.
  

By progressing gradually, you turn the experience into a learning experience rather than a “shock” for your body.

Conclusion: simple, tangible benefits… as long as you keep a clear head

The benefits of kombucha are neither non-existent nor miraculous. They lie somewhere between the two, in very concrete terms:

• a more interesting alternative to sugary soft drinks and industrial drinks ;
  
• a fermented beverage which, like others, can support digestive comfort;
  
• a practical tool to help you hydrate better, and enjoy it more;
  
• a wellness ritual that reconnects you with homemade food and more conscious eating;
  
• a modest but real way of supporting an overall move towards a healthier lifestyle.
  

By choosing a quality strain, following simple rules of hygiene and carefully observing your reactions, you can make kombucha an everyday companion, rather than a passing fad or just another promise.

The most lasting benefits are not necessarily the ones you see in the big slogans, but the ones you feel in the small details: one less soda, a few more glasses of water, a more comfortable digestion, the regular pleasure of opening your jar, tasting and sharing. It’s here, very often, that kombucha really delivers what it promises.