Overview

At its core, kombucha is a fermented beverage produced by fermenting sweetened tea. The brewing process consists of introducing a specific kombucha culture to sweet tea and letting it ferment at room temperature. This fermentation process causes a significant transformation in the sweet tea, converting it into a flavorful, tangy, and effervescent drink that is not only enjoyable but also offers various health benefits. The culture responsible for this fermentation is known as a SCOBY, which stands for Symbiotic Culture of Bacteria and Yeast. During the fermentation process, the SCOBY metabolizes sugar into alcohol, which later transforms into beneficial vitamins and enzymes. The resulting kombucha is packed with probiotics, vitamins, enzymes, and the inherent health benefits of the tea itself.

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