Kombucha is a fermented beverage made by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY).
The SCOBY, also known as the "mother culture," is a slimy, rubbery disc that floats on the surface of the tea and is responsible for converting the sweetened tea into kombucha through a process of anaerobic fermentation
The fermentation process typically takes about a week, during which time the SCOBY consumes the sugar in the tea and produces various acids, enzymes, and beneficial bacteria. The resulting beverage is slightly effervescent and tangy in taste, with a slight sweetness.
Kombucha has been consumed for centuries and is believed to have originated in China, where it was known as the "Tea of Immortality." It has become increasingly popular in recent years as a health drink, as it is rich in probiotics, antioxidants, and other beneficial compounds.
Please see the directions for growing your SCOBY and making kombucha tea
