Kombucha is a fermented beverage composed of tea, sugar, bacteria and yeast. Although commonly referred to as mushroom tea, kombucha does not actually contain mushrooms but instead uses an organism known as a SCOBY (symbiotic colony of bacteria and yeast) for fermentation purposes. Kombucha can be made by mixing its constituent ingredients such as tea leaves with sugar water before leaving it ferment. Once complete, its resultant vinegar-like substance provides probiotics and B vitamins while also aiding digestion and reducing inflammation.

Kombucha can have health-promoting properties due to the fact that it contains many different kinds of probiotic bacteria, including lactobacillus and bacillus Coagulans, that help digest food and fight infection. Furthermore, kombucha also contains polyphenols with antioxidant properties which may protect cells against oxidative damage as well as possibly prevent certain forms of cancer.

Kombucha contains B vitamins and is rich in acetic acid. Acetic acid may help lower risk for cardiovascular disease, improve blood pressure and curb obesity; furthermore it may aid digestion, relieve stress and promote detoxification.

However, further research must be completed to validate these claims as studies on humans are limited and inconsistent. Furthermore, kombucha can be extremely acidic and cause stomach upset for those not used to drinking it; to make your journey smoother it’s advised that starting out small then gradually building up to full glasses.

Kombucha should be avoided during pregnancy, nursing and immunocompromised conditions. Although in rare instances it has been known to be toxic due to bad batches of the drink; to stay safe it’s best to stick with reputable brands or make it yourself at home.

Start making your own kombucha by boiling non-chlorinated water and adding it to a clean, sterilized container. Next, combine sugar and tea bags in an ideal combination and allow to steep for 5 to 10 minutes before pouring it into an appropriate glass jar and adding your SCOBY for fermentation – then store away from direct sunlight in an optimal environment for several days until fermentation has taken place.

Your choices when it comes to purchasing a complete kombucha kit include everything needed, or you can just buy the SCOBY and make use of your own supplies and containers – glass or plastic is recommended, as metal reacts with acids in kombucha tea, which could ruin its taste!

As you make kombucha, it’s essential that it be stored in the refrigerator to preserve its health-enhancing properties and prolong its shelf life. Kombucha can last for up to eight months when kept refrigerated; just be sure that its acidity increases as fermentation occurs if possible and store at a cooler temperature if possible.