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Hello, I like the health benefits of Kombucha, and apple cider vinegar, but drinking it regularly hurts my teeth. I would like to neutralize these acidic liquids with baking soda. I am aware that Adding baking soda during brewing would prevent my kombucha from fermenting properly. So i plan on adding it to my glass 1 hour or so before drinking. There is apparently a precedent for this as some german scientists added calcium to a kombucha concentrate to neutralize the acidity in the product kombuchal. http://www.happyherbalist.com/browseproducts/Kombucha-Tea-Concentrate--Kombuchal.html Adding and allowing the reaction to occur will produce carbon dioxide and various neutral salts. This process normally would occur in my duodenum, to neutralize the acid anyways, so i see no reason as to why this will interfere with the health benefits of the acids. http://health.howstuffworks.com/human-body/systems/digestive/question464.htm http://www.ddc.musc.edu/public/organs/stomach.cfm http://en.wikipedia.org/wiki/Pancreatic_juice Now as to the probiotics. They grow well In the acidic environment but the fact that they are able to colonize the digestive tract and body outside of the stomach suggests that "the bicarbonate rich pancreatic juice and alkaline bile" do not kill them off. The fact that the KT and ACV are converted to alkaline substances during digestion implies that the salts produced by alkalization/neutralization are responsibe for many of the health benefits. From a chinese medicine-esque perspective, preneutralizing the KT and ACV Conserves the earth and wood energy in the pancreas and gall Bladder. Its just my theory? What do you think?