Kombucha is an ancient fermented beverage with probiotic benefits and weight-loss potential. To create this drink, simply combine sweet black or green tea with an SCOBY and allow it to ferment – during fermentation the sugars convert to acetic acid and trace amounts of alcohol which create a low calorie beverage with numerous healthy bacteria that support digestion.

Kombucha can be easily produced at home and makes for a nutritious alternative to soda and juices that contain high amounts of sugar. Kombucha often has lower calories and more vitamins and minerals than similar soft drinks, acting as an energy booster in addition to improving digestion and immune systems while possibly having antimicrobial and probiotic properties.

Laboratory studies have demonstrated the beneficial symbiotic cultures of bacteria and yeast found in kombucha can effectively combat certain strains of harmful bacteria, including Staph, E coli, Sh. sonnei two strains of salmonella and Campylobacter jejuni. Furthermore, it contains antioxidants as well as having positive effects on liver, kidney and cardiovascular health – it may reduce blood pressure while improving cardiovascular wellbeing.

Kombucha tea has quickly become a trendy health beverage among those seeking a balanced diet, yet the research supporting its consumption remains scant. Kombucha should not be consumed during pregnancy or by those with compromised immunity as it contains small amounts of alcohol and caffeine; please check with your healthcare provider prior to trying any new health beverage.

Based on its method of production, kombucha can be made using black tea, green tea or both types. Selecting an ideal type of tea is key in creating safe beverages; green tea has higher ratio of Gluconic acid to Acetic acid so will not produce as sour results as black tea does.

Black tea creates a more tart brew than green, as well as higher levels of caffeine compared to that found in coffee beverages. Still, this amount remains minimal when compared with what would be found in an average cup of coffee.

Kombucha can be an acidic drink with an uncomfortable sour taste that may irritate sensitive stomachs. When poorly made, the drink could contain harmful bacteria which could result in digestive distress. Therefore, it’s essential that when making homemade kombucha at home it follows an established recipe and that its storage is done appropriately so as to prevent unwanted organisms from spoiling its liquid form.