Many consumers are turning to kombucha as an alternative to soda in order to cut back on sugar consumption and increase probiotic intake, and as an all-natural detoxifier and weight loss aid. Some consumers may experience side effects from drinking this fermented tea beverage; therefore it’s advisable to consult your physician first before beginning your kombucha journey.

Kombucha is generally safe to consume for most people. Its antioxidant-rich composition includes B vitamins, amino acids and probiotic bacteria which have strong anti-bacterial properties – even killing off certain strains of harmful bacteria in laboratory tests! Furthermore, this fermented beverage may aid digestion issues or stomach ulcers – reasons that have made kombucha an ancient superfood and earned widespread popularity today.

Kombucha is produced using a symbiotic culture of bacteria and yeast known as a SCOBY, then fermented for up to two weeks before producing an acidic drink that can either taste sour or sweet depending on its type and flavourings used. Bottles or bottles full of various flavoured varieties may then be sold commercially as carbonated beverages; home brewing kombucha may often prove cheaper. It can be purchased at health food stores or supermarkets; however it often works out cheaper making your own batch at home!

Kombucha originated in North Eastern China and has long been enjoyed across Russia and Eastern Europe. After becoming popular in the US in the 1990s, kombucha shops and organic markets became widely available across America and now even make a comeback in Britain with many drinkers swearing that drinking kombucha helps them lose weight and feel more energetic.

Concerns have been expressed that drinking kombucha can contribute to health problems such as candida, yeast infections and digestive issues. Furthermore, pregnant women or those with compromised immune systems should avoid it as some kombucha contains 0.5% alcohol by volume (ABV), which could potentially harm children as well as some adults.

For best results, kombucha should always be stored in glass bottles or jars to avoid problems. Plastic may swell and leak, and metal leaching into the drink could alter its flavor. Kombucha should be stored in a dark, warm location away from sunlight for best results; mold on its SCOBY could indicate something has gone awry; in such an instance it should be discarded immediately.

A SCOBY will typically last an extended period of time; however, it can eventually succumb to its own detriments and need replacing. When its aroma turns cheesy or rancid, this is a sure sign it has reached the end of its lifespan and should be discarded either composted, given to someone who makes kombucha or used to begin new batches of fermented tea production. Before reuse it is also important to thoroughly wash it first.