Typical commercial kombucha is about 0.5% ABV. Not exactly not alcohol.
If you want a not-really-beer that's trivially easy to make at home, I suggest kalja
Just mash 100% dark rye (weyermanns chocolate rye) for.... some arbitrary time period (hours, and you don't even really need to keep temp up), maybe with some sugar for speed, and then ferment for... days (? 2 days? whatever), strain, and bottle (if you don't care about carbonation, just use mason jars), and stick it into the fridge for another couple days.
It's anywhere between 0.1-0.7% ABV depending on temperature, length of fermentation, etc.
Bonus, compared to kombucha, it doesn't look like some alien growth thing while fermenting
I’ve heard this before, but how can it be true? Bread is baked at a high temperature, I do it as 250C, but would go higher if I could. My father bakes at 500-600 degrees. How would alcohol stay in the bread? Or is the measure taken pre baking?
No, not all of it. Even a long-cooking stew can have 5% of the alcohol that was added at the start.
https://www.isu.edu/news/2019-fall/no-worries-the-alcohol-bu...
And, somehow, the smell of my mom's fresh-baked bread ties in with my adult sense of the odor of alcohol to say--yeah, there was some alcohol there, even if a small amount.