Almost every bottle of why not shake kombucha you see on the shelf comes with instructions or recommendations that recommend not shaking the drink. We’re here to tell you why, and to explain what that sediment at the bottom of the bottle is all about.
The fizzy, fermented drink of kombucha has gained a bit of a following, thanks to its potential health benefits. And while more research is needed, a number of studies indicate that kombucha may offer antimicrobial, anti-inflammatory and antioxidant properties, among others.
How Kombucha Gets So Fizzy
A natural fermentation process in kombucha produces acetic acid bacteria and yeast that, together with sugar, convert the tea into a lightly carbonated and slightly sour beverage. The resulting culture has a variety of probiotics and is known for its anti-aging and digestive benefits.
Shaking a bottle of kombucha before opening can lead to excessive pressure, which could cause the bottle to explode upon opening. It can also distribute the yeast and bacterial sediment that sometimes settles at the bottom of the bottle.
Although this sediment can be a little off-putting for some people, it’s entirely harmless and contains a variety of healthy probiotics. To make sure you get a good dose of these bacteria with each sip, consider swishing your kombucha gently instead of shaking it.