Kombucha is a type of fermented tea that some claim has holistic health benefits. The tea, made from colonies of fermented bacteria and yeast, is definitely an acquired taste.
While no official research has been reported, many drinkers believe the beverage can help stimulate the immune system, prevent cancer and improve digestion.
Originally from China, Kombucha home-brewing is fast becoming a hobby for fans of the drink, and the New York Times noted in a 2010 article by Malia Wollan that the practice has taken off during the last few years despite the weakened economy.
According to Food Renegade, brewing Kombucha requires a symbiotic colony of bacteria and yeast, or SCOBY, and acquiring one is the hardest part of brewing. Often referred to as a Kombucha mushroom (though it isn’t a mushroom, and looks more like a jellyfish), SCOBYs can be purchased online or, for the more hardcore enthusiasts, grown at home using raw Kombucha with plenty of yeast and left to sit.
When added to any type of tea, the Kombucha SCOBY brews over the course of a couple weeks to make the final Kombucha product. The food blog “Delicious Obsessions” gives detailed brewing instructions, and says that the SCOBY, after being removed from the brew, can be used again, and also often grows to create new SCOBYs for further brewing. Juices and flavoring can be added, and fermentation time determines how strong the tea’s flavor is.