Kombucha

Kombucha is a tea-based fizzy sweet-and-sour beverage. Kombucha has an almost 2,000-year history. It was in China and quickly spread to Japan and Russia. In the early twentieth century, it gained popularity in Europe.

Yeast, sugar, and black tea are the main ingredients in kombucha. For a week or more, the mixture is placed away. Bacteria, acids, and a small amount of alcohol form in the drink during this period. Fermentation is the term for this process, which is similar to how cabbage is kept as sauerkraut or kimchi, or milk is turned into yogurt. These bacteria and acids form a film on top of the liquid called a SCOBY (symbiotic colony of bacteria and yeast). A SCOBY may be used to ferment more kombucha. Lactic-acid bacteria, which can serve as a probiotic, are found in kombucha microorganisms. Kombucha also has a good amount of B vitamins. It is said to aid digestion, remove toxins from the body, and boost metabolism. It's also said to strengthen your immune system, promote weight loss, prevent high blood pressure and heart disease, and fight cancer.