| Kombucha began in the late 19th century in Russia, with the Kombucha culture called cajnyj grib (meaning “tea mushroom”). In Russia the drink is called simply grib (meaning “mushroom”), tea kvass, or just kvass, not to be confused with regular kvass, traditionally made from water and stale rye bread. |
| English Kombucha (or Kom- bocha, “yeast tea”) is often confused with Japanese Kombucha (meaning “kelp tea”) which is a dry, powdered drink mix used to make a kelp based beverage. In Japan the fermented black tea based drink called Kombucha in the West, is called Kocha Kinoko, meaning “red tea mushroom.”In China Kombucha goes by several different names, among them, jiaomucha meaning “yeast tea,” hongchajun meaning “red tea fungus-mushroom,” hongchagu meaning “red tea mushroom,” and chameijun meaning “tea mold.” Kombucha is available |
| commercially as a ready-to-drink (RTD) beverage, or can be made at home by creating your own culture to ferment the tea. The culture consists of several different bacteria and yeasts and looks like a large pancake. It’s often called a “mushroom,” a “mother of vinegar,” or a SCOBY, an acronym for Syymbiotic Culture of Bacteria and Yeast, and is scientifically classified as a zoogleal mat.The Kombucha culture consists of several different bacterial species which bacterial spores, making the There are plenty of health claims surround- blend of The container should be covered with a muslin or loosely woven After the liquid has fermented for about a week or two it should be tapped, reserving |
| A second fermentation can be done by moving the liquid to a covered glass jar for approximately one week to create more carbonation. Care should be taken, however, as increased carbon dioxide can cause bottles to explode.Many home brewers worry about keeping their Kombucha brew safe and free of contaminants. When brewing Kombucha it’s important to have a clean area, the right temperature, and a low pH. |