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Kombucha Vinegar – 300 ml

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€29,95
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€29,95
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Kombucha Vinegar – LIVLAB x DATXA – 300 ml

A live ferment for microbiota balance and glucose regulation.

Format: 300 ml – amber glass bottle
Origin: France, artisanal fermentation Datxa
Complete cure: 2 bottles = 15 days
Storage: room temperature before opening, refrigerated after.
Unpasteurized, unfiltered, 100% alive.

Who is this formula for?

For those who wish to improve their digestion, stabilize their energy, and regulate their glycemic spikes.
LIVLAB x DATXA kombucha vinegar comes from a natural double fermentation, rich in organic acids, polyphenols, and active microorganisms.
It is a natural and physiological alternative to synthetic supplements intended for detox and metabolism regulation.

The role of kombucha vinegar in the body

A complete metabolic and digestive support.
- Balance of the intestinal microbiota: provides live probiotics (acetic and lactic bacteria) promoting bacterial diversity.
- Glucose regulation: acetic acid slows sugar absorption and reduces post-meal blood sugar spikes, validated by several clinical studies.
- Support for the liver and kidneys: stimulates elimination organs and promotes cellular detoxification.
- Antioxidant protection: polyphenols from tea and spices support natural defenses and cellular health.
- Digestive well-being: reduces bloating, promotes smooth digestion, and improves nutrient absorption.

Why LIVLAB's is unique

An artisanal process, a complete fermentation, an active synergy.

Developed in collaboration with DATXA, a French microbrewery specialized in living kombucha, this vinegar is the result of a long-duration fermentation, followed by natural acetic oxidation.
This slow method allows obtaining a vinegar highly concentrated in organic acids (acetic, gluconic, lactic) and beneficial microorganisms.

Each ingredient has been selected for its documented physiological effect:
- Selimbong black tea & Sencha green tea → antioxidants, metabolism support.
- Ginger and turmeric → digestive, anti-inflammatory, and hepatoprotective properties.
- Black pepper → increases the bioavailability of curcumin.
- Fresh eucalyptus and thyme → respiratory support and digestive balance.
- Living probiotics → maintenance of the intestinal microbiota.

No pasteurization, nor micro-filtration: the ferments remain active, ensuring a real biological effect.

How to use it

- 1 tablespoon (10–15 ml) every morning on an empty stomach or before the main meal.
- Can be diluted in a glass of water, or added to a vinaigrette for a discreet daily intake.
- Duration of the treatment: 15 days = 2 bottles.
- Suitable for occasional use or seasonal metabolic treatment.

Usage tips:
Do not heat the vinegar (the ferments are heat-sensitive).
Shake well before use.
Slight effervescence = natural fermentation, a sign of microbial vitality.

Manufacturing & traceability

Fermentation carried out in France, in the DATXA workshops, from a kombucha culture (symbiosis of live yeasts and bacteria).
Each batch is fermented for several weeks in glass tanks, at controlled temperature, until reaching an optimal acidity level and an active microbial density.
The vinegar is then bottled manually, without pasteurization or additives, to preserve the biological integrity of the ferment.

Composition

Kombucha culture* (Sélimbong black tea*, Sencha green tea*, cane sugar*), ginger*, turmeric*, black pepper*, eucalyptus*, fresh thyme*.
(*from organic farming)

Why choose kombucha vinegar rather than a classic vinegar?

Kombucha vinegar naturally contains probiotics, organic acids, and polyphenols derived from a living symbiotic fermentation, absent from industrial pasteurized vinegars.
This microbial richness supports the gut microbiota, liver detoxification, and glycemic regulation.

Produced in small batches, this artisanal LIVLAB x DATXA version combines microbiological rigor, taste excellence, and complete traceability — a living, functional, and measurably active product.

    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml
    Kombucha Vinegar – 300 ml

    Grégoire

    Founder of Datxa and expert in fermentation

    "In our approach, we are closer to wine or beer producers than to industrial soda manufacturers."

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    FAQs

    What difference with a classic vinegar (cider, wine, etc.)?

    The difference lies in the fermentation process.
    Kombucha vinegar comes from a double fermentation: first lactic and symbiotic (yeasts + live bacteria), then acetic.
    It therefore contains active probiotics, multiple organic acids (acetic, gluconic, lactic), and polyphenols from tea, absent from pasteurized vinegars.
    It is a living vinegar, unheated, with a real impact on the intestinal microbiota.

    Does it taste like a classic vinegar?

    The taste is sweeter and more complex: slightly tangy, with vegetal notes of tea, ginger, and turmeric.
    It retains the typical acidity of vinegar (about 4 to 5%), but without the burn in the mouth.
    People who do not like strong vinegars often tolerate it very well.

    Is there sugar in kombucha vinegar?

    No. The initial sugar serves only as a fermentation substrate for yeasts and bacteria. It is completely transformed into organic acids during the process. The final product therefore contains no measurable residual sugar, making it compatible with low-carb diets and people monitoring their blood sugar.

    Does this vinegar contain alcohol?

    No. During the double fermentation, a tiny amount of alcohol may appear (as in all kombucha), but it is entirely converted into acetic acid. The final rate is 0.0%, verified in a laboratory. It is therefore an alcohol-free product, suitable for everyone.

    How does it affect blood sugar?

    Several clinical studies have shown that the acetic acid present in vinegar can slow the absorption of sugars in the intestine. Result: lower blood sugar spikes, better energy stability, and reduced cravings after meals. It is a simple and scientifically validated nutritional approach, often called the “vinegar hack” in the literature.

    Is there scientific evidence of its effectiveness?

    Yes. Numerous publications (published notably in Diabetes Care, European Journal of Clinical Nutrition, and Nature Microbiology) have demonstrated: - the impact of acetic acid on glucose regulation and insulin sensitivity, - the beneficial effects of live probiotics on the gut microbiota and digestion. Our vinegar is based on this data, and on the expertise of DATXA, recognized for its long, unpasteurized fermentations.

    Can it be consumed every day?

    Yes, safe. It is a natural fermented food, not a concentrated supplement. One tablespoon per day is enough to maintain the microbiota and regulate blood sugar. It can be taken as a 15-day treatment or used daily as a health seasoning.

    Is it compatible with medical treatment?

    Yes, in the majority of cases. However, in case of hypoglycemic or insulin treatment, it is preferable to seek advice from your doctor to avoid an additive effect. Vinegar does not replace medical treatment, but it can accompany a global nutritional approach.

    Is it normal if there is a deposit or a film in the bottle?

    Yes. This deposit is the "mother of vinegar," a natural collection of live bacteria and yeasts. It is a sign of active fermentation and an unpasteurized product. You can filter before use or simply shake the bottle: this does not affect its quality in any way.

    Why choose LIVLAB x DATXA kombucha vinegar rather than an industrial vinegar?

    Because it is alive, bioactive, and traceable. Slowly fermented in France, without pasteurization or micro-filtration, it retains its live acetic bacteria and complex organic acids. Each batch is fermented for several weeks, analyzed, then bottled manually. An industrial vinegar is often heated, sterilized, and chemically stabilized, thus losing all real biological effect.