Kombucha is a fermented, effervescent drink made from tea, sugar, and a "SCOBY" (Symbiotic Culture of Bacteria and Yeast). The SCOBY consumes the sugar, creating a fizzy, tangy, low-calorie beverage that contains probiotics, beneficial acids like acetic acid, B vitamins, and some alcohol and caffeine. It is consumed for its tangy taste and for potential health benefits, particularly for the gut and immune system.
 

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What it is made of

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• SCOBY: A floating, rubbery disc of bacteria and yeast is added to the sweetened tea to initiate the fermentation process.

• Tea: Sweetened black, green, or oolong tea serves as the base.

• Sugar: The tea is sweetened to provide food for the SCOBY.

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The fermentation process

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• The SCOBY ferments the sugar in the tea.

• Yeast converts sugar into alcohol.

• Bacteria then convert the alcohol into acetic acid.

• The result is a fizzy, tangy liquid that can be flavored with other ingredients.

 

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Key characteristics

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• Tangy taste:

  The acetic acid produced during fermentation gives it a distinct, tangy, and sometimes vinegary flavor. 

• Fizzy:

  The carbonation from the fermentation process makes it naturally effervescent. 

• Probiotic:

  It's considered a probiotic drink due to the presence of beneficial bacteria and yeast. 

• Contains alcohol:

  A small amount of alcohol is naturally produced during fermentation. 

 

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Potential benefits​

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• Probiotics for digestion: The probiotics in kombucha may promote a healthy digestive and immune system. 

• Antioxidants: It contains antioxidants from the tea. 

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Things to be aware of

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• Limited scientific evidence:

  While some benefits are suggested, many health claims are not yet backed by robust scientific studies. 

• Sugar and caffeine:

  Kombucha contains some sugar and caffeine, though typically in low amounts. 

• Home brewing:
  There are 2 fermentation steps. The first one creates the tangy tea-like beverage. The second one is for adding flavour and bubbles into your kombucha.

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