What is kombucha?
Kombucha is a fizzy, slightly sour fermented drink made from sweetened tea and a culture of bacteria and yeast called a SCOBY. It has become a popular alternative to soft drinks.
To make kombucha, black or green tea is brewed with sugar, cooled and combined with a SCOBY, which stands for symbiotic culture of bacteria and yeast. The SCOBY looks like a rubbery, floating disk. Over one to several weeks, the yeast turns sugar into alcohol and carbon dioxide, and bacteria turn the alcohol into acids, giving kombucha its tangy taste and fizz.
Kombucha is thought to have originated in northeast China or Russia and spread to Europe in the early 1900s. Commercial kombucha is often flavored with fruit, ginger or herbs. It usually contains a small amount of alcohol, typically less than 0.5 percent in commercial products.
Health claims
Kombucha contains live microbes and acids, and many people drink it for possible gut health benefits. However, scientific evidence for most health claims is limited. Homemade kombucha should be made carefully to avoid contamination, and some people, such as pregnant women, are advised to avoid it.
Did You Know?
The SCOBY used to make kombucha is sometimes called the mother, similar to the mother of vinegar.