Kombucha is a fermented tea beverage, made by combining sweetened tea with a symbiotic culture of bacteria and yeast, commonly known as a SCOBY. This fermentation process results in a slightly acidic, tangy drink that is naturally effervescent and contains live cultures. Kombucha frequently causes burping or belching for scientific reasons. The burping is a direct result of two distinct gas-production mechanisms, one physical and one biological, which contribute to the bubbly nature of the drink and its interaction with the digestive system. Understanding these two mechanisms explains why this popular drink might lead to the release of gas.
Why Kombucha Contains Gas
The most immediate cause of belching after drinking kombucha is the presence of carbonation. During the primary fermentation stage, the yeast component of the SCOBY consumes the sugar in the sweet tea, producing alcohol and carbon dioxide as metabolic byproducts. In the initial open-air fermentation, much of this gas escapes into the atmosphere. However, the signature fizz is created during a second fermentation, which occurs in a sealed, airtight bottle. The carbon dioxide produced by the active yeast dissolves into the liquid under pressure. When the beverage is consumed, the ingested carbon dioxide is released from the liquid once it reaches the warmer environment of the stomach. The subsequent belching is the body’s natural reflex to vent this excess gas.
How Gut Activity Contributes to Gas
While initial burping is a physical release of the drink’s carbonation, a secondary biological mechanism can lead to later gas production. Kombucha contains live microbial cultures and residual sugars that reach the lower digestive tract. Once these bacteria and yeasts reach the large intestine, they interact with the existing gut microbiota, spurring further fermentation and creating gases like hydrogen and methane. People new to fermented foods may experience more pronounced effects until their gut adjusts to the influx of new bacterial strains. Over time, this secondary gas production often diminishes.
Practical Steps to Reduce Belching
Consumers who experience excessive belching or gas after drinking kombucha can adopt simple consumption habits to reduce the effects.
Consumption Strategies
- Start with a smaller serving size, such as two to four ounces, which limits the total amount of ingested carbon dioxide and live cultures.
- Consume the beverage slowly, taking small sips rather than gulping, which naturally reduces the amount of air swallowed.
- Drinking kombucha alongside a meal, rather than on an empty stomach, helps slow digestion, allowing carbon dioxide to be released more gradually.
- If the fizz still feels too strong, diluting the drink with a splash of water can physically reduce the concentration of carbonation.