Safe to assume that some people here drink it (for the probiotics) but only 2/week?
But, if keeping carbs under 20 gms and drinking kombucha, then, need to adjust carb intake else where?
If choosing NOT to drink kombucha (bc of the carb load) but need to injest probiotics daily, how are people managing without relying on supplements?
I don’t take probiotics daily, but I do eat sauerkraut sometimes. I think there are other fermented vegetables available too.
I like the Bubbie’s brand in the refrigerated case.
I’m curious, what is the carb load? I drink this everyday by brewing my own but thought the carb count was minimal. There should be little to no sugar as it was eaten by the yeast. Maybe commercial brands have more carbs? Can somebody advise? I’ll have to stop drinking it if there is more carbs then I thought…
I think it depends on the brand - I’ve seen some at 14 grams. I just got my own live culture, and plan to attempt making my own. I want to eat more fermented foods, but for some reason, I have an odd mental block against it. 
I drink GT’s, but a bottle might last 4-5 days. That’s 2-3 carbs a day. I also like Bubbies sauerkraut and I made my own a couple weeks ago so I am set for a while. There are different bacteria in it so I try to get some in a few times a week.
On a side note - I drink an oz or 2 of sauerkraut juice on days I’m fasting. I think it is a great way to get your salt and some probiotics in your system. It also helps me when I have an upset tummy.
Commercial kombucha has to report the nutritional info if the ingredients, not the finished product. Fermentation consumes sugar but sugar content is not measured after fermentation (except alchoholic products).
I give my homemade continuous brew kombucha a long first and second fermentation. My husband was a professional winemaker and used his lab equipment to measure the residual
Sugar in my homemade kombucha. It came out as 0.05%, which is around 4g of sugar per 8 oz. I’m ok with 4-8 oz per day.
I think it’s good. The GT that I drink has 2 g sugar. Beware others that have more than 10 g sugar.
Still, maybe twice a week is enough. A rare treat (after intense exercise).
You can buy a hydrometer at a wine making supplies store for a few bucks. Easy to calculate residual sugar if you are brewing your own kombucha.
I use the continuous brew method. Usually in the fermenter for a week, then bottled and I drink throughout the week. Once all the bottles are empty again, I refill from my brew vessel and start the process over again.
I wonder - how long will one have to brew it to reduce the sugar content to the lowest possible, assuming temperature is ideal (summer weather).
For the most part I draw from and refeed my CB twice a week (32 oz each time). I add dried cherries and do a week long secondary fermentation before refrigerating my 16 oz bottles.
What is the formula for calculating the sugar content? I only seem to find calculations for the alcohol content when I google… 
It would be really interesting to know what the sugar content is in the kombucha I make and let ferment for a minimum of 3 weeks 
What sugar is this measuring? Sucrose, glucose and/or fructose?
In other words, if the starting mixture includes “sugar”, presumably sucrose (1 glucose and 1 fructose), then the microorganisms can only consume the glucose, so that leaves fructose contributing the majority of the sweetness.
At least I know that in kefir and yogurt, the only “sugar” is lactose, so there’s no fructose involved.
@marybeth00 - would you mind sharing your recipe? I make my own sauerkraut, and have been thinking about making kimchee, but I can’t do too hot.
