How Long Does Kombucha Last In The Fridge?

Kombucha is an effervescent fermented tea known for its tangy taste and probiotic-rich composition that has surged in popularity as a health-conscious beverage. 

As enthusiasts delve into the art of home brewing or reach for their favorite store-bought brands, a crucial question of its longevity often arises: “How long does kombucha last in the fridge?” 

Proper storage is paramount to maintaining the quality, taste, and safety of this effervescent elixir. Properly stored kombucha can last for months in the fridge. 

In this article, we will delve into the shelf life of kombucha, its varieties, the nuances of refrigeration as a preservation method, and essential tips for ensuring that your kombucha stays fresh, crispy, and enjoyable. 

Understanding the dynamics of kombucha storage is not only a matter of taste but also a key element in harnessing its potential health benefits.

What is kombucha?

Kombucha is a centuries old fermented beverage with a rich history that roots tracing back in East Asia. 

This effervescent drink is crafted through the fermentation of sweetened tea, typically black or green, with the aid of a symbiotic culture of bacteria and yeast called SCOBY (a symbiotic culture of bacteria and yeast). 

The SCOBY transforms the sweetened tea into a fizzy, tangy concoction, imbued with a variety of organic acids, carbon dioxide, enzymes, and probiotics. 

The result is a unique elixir known for its slightly effervescent quality and distinctive flavor profile—a harmonious blend of sweet, sour, and a hint of earthiness. 

Beyond its palatability, kombucha has gained popularity for potential health benefits, as it is believed to support gut health and immune system enhancement due to its probiotic content. 

As kombucha continues to make its mark in the world of beverages, enthusiasts are drawn not only to its taste but also to the intriguing alchemy that occurs during its fermentation process.

Different varieties of kombucha

Kombucha, with its versatile nature has inspired a wide array of flavor variations and infusions. The traditional base of fermented sweetened tea can be customized with diverse ingredients that results in a spectrum of delightful and unique kombucha varieties. Here are some popular types that you can give a try:

  • Classic Kombucha: The traditional blend of black or green tea with sugar fermented by the SCOBY offers a balanced and slightly tangy flavor profile.
  • Fruit-Infused Kombucha: Adding fresh or dried fruits during the second fermentation imparts a burst of fruity goodness. Common fruits that you can choose for kombucha include berries, citrus, mango, and pineapple.
  • Herbal Kombucha: Herbal kombucha is also a great choice. Using herbal teas such as chamomile, mint, or lavender in place of traditional tea leaves results in a kombucha with a distinct herbal twist.
  • Tropical Kombucha: Combining tropical fruits like coconut, passion fruit, and guava transports the taste buds to a sun-soaked paradise. It delivers a refreshing and exotic twist.
  • Seasonal Kombucha: Tailoring kombucha to the seasons by incorporating seasonal fruits, spices, or herbs allows for an ever-changing palette of flavors that align with nature’s cycles.

How long does kombucha last in the fridge?

Unlike other beverages, kombucha has a long shelf life in the refrigerator and its shelf life in the fridge is influenced by several factors including its storage conditions and temperature.  

Generally, the low temperature of the refrigerator significantly slows down the fermentation process and preserves the kombucha’s quality. 

Unopened bottles of commercial kombucha, when stored in the refrigerator at a consistent temperature, typically maintain their quality for several months beyond the expiration date indicated on the label. 

This is because of the acidity and presence of bacterias and yeast in the beverage. Also, the  refrigeration process significantly slows down the aging of the kombucha. 

However, once the bottle is opened, the introduction of oxygen and exposure to external contaminants can expedite the fermentation process. So, an opened bottle of commercial kombucha can last for only a few weeks in the refrigerator. 

Therefore, it is necessary to seal the bottle tightly after each use to minimize exposure to air and maintain the beverage’s flavor.

How long does homemade kombucha last in the fridge?

Homemade kombucha, due to lack of chemicals and pasteurization, have a shorter life than commercial kombucha. Homemade kombucha can typically last from one to a few months in the refrigerator. 

The fermentation process continues at a much slower pace in colder temperatures, preserving the quality of the beverage. 

However, after the initial fermentation is complete, the kombucha can gradually lose its effervescence and some of its vibrant flavors over time. 

Hence, it is advisable to consume homemade kombucha within the earlier part of this timeframe for optimal taste and the retention of beneficial probiotics.

How to store kombucha?

Handling kombucha properly is crucial to maintain its quality, flavor, and probiotic content. Here are some simple steps to ensure the optimal storage of kombucha:

  1. Choose the Right Container: Use glass containers or bottles for brewing and storing kombucha. Avoid containers made of plastic or metal as these materials may react with the acidic nature of the beverage.
  2. Seal the Container Airtight: Ensure that the storage container is sealed airtight to maintain carbonation and to prevent the entry of contaminants and oxygen. This can be achieved with a tight-fitting lid or a rubber gasket.
  3. Label Bottles: Consider labeling the bottles with the date and flavor to easily track the age, freshness and contents.
  4. Refrigerate: For prolonged storage, especially if you want to slow down fermentation, transfer the kombucha containers to the refrigerator. Cold temperatures slow down the activity of the SCOBY and preserve the freshness of the beverage.
  5. Maintain a Consistent Refrigerator Temperature: Keep the refrigerator temperature consistent to inhibit the growth of harmful microorganisms and to maintain the quality of the kombucha.
  6. Avoid Excessive Light Exposure: Kombucha is sensitive to light because it can alter its flavor and potency. Therefore, store the containers in a dark or opaque place, away from direct sunlight.
  7. Store Different Flavors Separately: If you have various flavored batches of kombucha, store them separately to prevent flavor cross-contamination.

What happens if you do not store kombucha in the fridge?

If kombucha is not stored in the fridge and is left at room temperature, the fermentation process continues at a faster rate due to the warmer environment. 

The active culture of bacteria and yeast (SCOBY) in the kombucha continues to metabolize the sugars in the tea, producing carbon dioxide and alcohol. This ongoing fermentation can lead to increased carbonation and alcohol content over time. 

Additionally, exposure to higher temperatures accelerates the growth of unwanted microorganisms, potentially leading to spoilage or the development of off-flavors. 

Also, if the kombucha may be left unattended for too long, it will become overly acidic, lose its balance of flavors, and eventually, the quality may deteriorate. 

So, refrigeration is essential because it significantly slows down the fermentation process, preserving the freshness, carbonation, and undesired taste of the kombucha. 

How to tell if kombucha has gone bad?

Identifying whether kombucha has gone bad involves using your senses to assess its appearance, aroma, and taste. Here are some key indicators that will help determine if your kombucha is still safe and enjoyable to consume:

  • Off-Putting Odor: Spoiled kombucha may emit an unpleasant or off-putting odor. If it smells rancid, overly vinegary, or has an unusual and unpleasant scent, it is a sign that the beverage may have gone bad.
  • Unusual Appearance: Visually inspect the kombucha. If you notice any mold growth, unusual growths, or an abnormal color (especially dark or cloudy), these are signs that the kombucha may be compromised.
  • Changes in Taste: Kombucha naturally has a tangy and slightly acidic taste. However, if it tastes overly sour, has a strong vinegar flavor, or if the taste has shifted significantly from its original profile, it may have surpassed its prime and may not be palatable.
  • Excessive Carbonation: While some carbonation is normal, excessive fizziness or pressure buildup in the container could indicate that fermentation has continued at a rapid pace. This may be a sign that the kombucha has been stored for too long at room temperature.

How to revitalize old and flat kombucha?

Revitalizing old and flat kombucha is possible and it involves reactivating the fermentation process to bring back carbonation and flavor. Here is a step-by-step guide on how to revitalize old and flat kombucha:

  1. Check for Spoilage: Before attempting to revitalize your kombucha, inspect for any signs of spoilage such as off-putting odors, unusual appearance, or mold. If the kombucha shows signs of contamination, it is best to discard it.
  2. Strain Out Solid Particles: If there are any sediments or particles in the kombucha, strain it using a fine-mesh sieve or cheesecloth to remove solid debris. This will help improve the beverage’s clarity and mouthfeel.
  3. Transfer to a Sealed Container: Next, pour the strained kombucha into a clean and airtight container. This will trap carbonation during the revitalization process.
  4. Add Fresh Ingredients: To kick start fermentation and restore carbonation, add a small amount of sugar or sweet fruit juice of your choice to the kombucha. The residual yeast will consume the added sugars and produce carbon dioxide.
  5. Include a Piece of SCOBY: If available, include a small piece of the SCOBY from a healthy batch of kombucha. The live culture will introduce active yeast and bacteria to the mixture and aid in the fermentation process.
  6. Cover and Allow Fermentation: Lastly, seal the container tightly and leave it at room temperature for an additional fermentation period. Check the carbonation level after a few days. Make sure to not let it ferment for too long to avoid over carbonation.

Benefits of kombucha drink

Kombucha is celebrated not only for its unique and tangy flavor but also for the potential health benefits it offers. Some of the commonly touted benefits of drinking kombucha are as follows:

  • Probiotics: Kombucha is a natural source of probiotics which are beneficial bacteria that support gut health. Probiotics contribute to a balanced microbiome, aiding in digestion and potentially boosting the immune system.
  • Improved Digestion: The probiotics in kombucha may help regulate the digestive system, alleviate indigestion, and reduce symptoms of conditions like irritable bowel syndrome.
  • Rich in Antioxidants: Kombucha contains antioxidants that help combat oxidative stress in the body. Antioxidants may contribute to overall health and have anti-inflammatory properties.
  • Detoxification: Some proponents suggest that kombucha supports liver function and helps in the detoxification process. 
  • Joint Health: Glucosamine produced during the fermentation process is present in kombucha. This compound is associated with joint health and may benefit those with arthritis and other joint problems.

Tips for optimal flavor and longevity 

Here are some concise and helpful tips for optimal flavor and longevity of kombucha; 

  • Refrigerate kombucha promptly to slow fermentation and preserve optimal flavor.
  • Monitor taste regularly during brewing to prevent over carbonation and maintain the desired flavor profile.
  • Use airtight containers to prevent contaminants and maintain carbonation.
  • Shield kombucha from light to maintain its flavor and protect against UV-induced changes.
  • Periodically taste your kombucha to detect any shifts in flavor that signal freshness or potential spoilage.
  • Pay attention to initial fermentation factors like tea quality, sugar levels, and SCOBY health for a robust starting point.
  • When experimenting with flavors, start with modest additions to avoid overpowering the brew.
  • Ensure lids are securely fastened during fermentation to trap carbonation and avoid contamination.
  • Use high-quality tea, sugar, and flavorings for a delicious and long-lasting brew.
  • For optimal effervescence, chill kombucha before serving to retain carbonation.


Is kombucha ok if not fizzy?

Yes, kombucha is ok if it is not fizzy. The absence of carbonation may result from various factors including the fermentation process or refrigeration. As long as the taste is palatable and there are no signs of spoilage, flat kombucha remains a safe and nutritious beverage.

Can kombucha grow bad bacteria?

While it is rare, kombucha has the potential to grow harmful bacteria if contaminated during the brewing process and storage.

Does apple cider vinegar taste like kombucha?

No, both apple cider vinegar and kombucha have distinct flavors. Apple cider vinegar has a sharp, tangy taste with pronounced acidity while kombucha offers a milder, effervescent profile with a slightly sweet and fermented undertone.

What happens if you drink expired kombucha?

Drinking expired kombucha may not pose an immediate health risk but its taste, probiotic content, and overall quality may be compromised when expired. The beverage may become overly sour, flat, and develop undesired flavors.


Mastering the art of kombucha storage in the fridge and flavor maintenance is key to enjoying a consistently delightful beverage. 

By prioritizing factors like refrigeration and mindful brewing practices, you can savor the optimal taste and longevity of your homemade and commercial kombucha. Properly handled kombucha can last for months in the fridge.  

With the above mentioned information and simple tips, you can confidently elevate your kombucha brewing and storage game, relishing in the benefits of a well-preserved and delicious probiotic elixir.

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