The aim of the paper was to establish the characteristics of kombucha fermentation on chicory extract. Total acidity was markedly lower in comparison to traditional kombucha product. Sensory mark and pH value showed that the beverage ready for consumption is produced after 7 days of fermentation, which indicated successfful chicory extract application in kombucha beverages production.Cilj rada je bilo ispitivanje karakteristika fermentacije kombuhe na ekstraktu cikorije. Ukupna kiselost je bila izrazito niža u odnosu na tradicionalni kombuha proizvod. Vrednost pH i senzorna ocena su pokazali da se nakon 7 dana fermentacije dobija napitak koji može da se konzumira što je pokazalo da se ekstrakt cikorije može uspešno primeniti u proizvodnji kombuha napitaka