Kombucha has quickly gained in popularity over recent years and can now be found everywhere from health food stores and farmer markets to hipster refrigerators. Although kombucha requires an acquired taste to truly appreciate, the natural high it produces makes the effort well worth your while; Kombucha can help reduce sugar intake, ease stress levels, improve digestion and strengthen immunity systems all at the same time!

Kombucha tea can be made using either black or green tea, and then sugar must be added to it before it cools. Finally, an unusual-looking mushroom (which looks somewhat like a cross between squid and jellyfish) should be placed into the jar so it ferments for some time before serving as the final product.

At this stage, kombucha will absorb sugar and produce organic acids – particularly Gluconic and Acetic acids, both having soft yet pleasant tastes, while Acetic acid gives vinegar its tart bite. Sometimes Lactic acid may also be produced, helping soften out its sharp flavors; similar to how L – Malic acid helps turn harsh alcohols into milder tasting lactic acids in beer and wine fermentation processes.

Once your kombucha is ready, it can be enjoyed alone or mixed with fruit and juices. Bottled and stored in the fridge, kombucha will continue to ferment; prolonged contact with metal during brewing or storage could alter its flavors significantly.

As the drink ferments, more scoby and tea will form. This process gives rise to its name; the scoby serves as the “mother” of kombucha and should be preserved across multiple batches of tea production. As new scobies often form on top of old ones, it’s essential that it remains contained within a clean glass jar when keeping multiple batches fermenting simultaneously.

As soon as your kombucha is ready, it is best to store it in a bottle in the refrigerator to preserve its nutrients. Refrigerating also prevents it from getting too fizzy; for optimal results change out your tea every three weeks but if going on vacation longer make sure that there is enough starter liquid left to support its SCOBY. Once it has become unusable it should be discarded to start fresh with fresh ingredients.