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Kombucha can have very high amounts of vitamin B12 (e.g. https://www.reddit.com/r/mildlyinteresting/comments/65wjep/this_kombucha_has_a_ridiculous_amount_of_b12/).

Where does the vitamin B12 come from? From which process?

When I make my own Kombucha, how can I tune the amount of B12? Which ingredients should be in there / to what should I pay attention?

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    Please see my answer here on sources of B12 - consuming kombucha may not reliably prevent B12 deficiency
    – Zanna ♦
    Feb 3, 2021 at 16:53
  • You're looking for 'cyanobacteria', how effective it'll be in your brewery can't say.
    – जलजनक
    Feb 21, 2022 at 17:39

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