Kombucha is a fermented tea beverage that is made by adding a symbiotic culture of bacteria and yeast (SCOBY) to sweetened tea. As the tea ferments, the SCOBY consumes the sugar and produces a variety of beneficial compounds, including acetic acid, lactic acid, and probiotics.

Kombucha is known for its unique taste, which is slightly sweet and tangy, with a fizzy texture similar to soda. It is often flavored with fruits or herbs, such as ginger, lemon, or mint.

Kombucha has been consumed for centuries in various parts of the world for its purported health benefits, which include improving gut health, boosting the immune system, and detoxifying the body. However, the scientific evidence for these claims is limited, and more research is needed to determine the true health effects of kombucha.

Kombucha is available in many health food stores and supermarkets, and can also be brewed at home using a SCOBY and tea. However, it is important to follow proper brewing and storage procedures to prevent contamination and ensure the safety of the final product.