date:Apr 14, 2016
disappeared until a few years ago. Today, kombucha has experienced huge growth in the beverage market and is now being produced by so many companies, there is an aisle dedicated to it in most natural food markets.
Kombucha is made by adding a symbiotic colony of bacteria and yeast (SCOBY) to plain, black, sugared tea and allowing it to ferment for several weeks at room temperature. As the bacteria ferments the sugar in the tea, acid and gas are produced. A finished kombucha will have a pH of 2