Kombucha belongs to a family of foods called probiotics. Fermentation is the process by which certain compounds (usually sugars) are converted into different forms by the activity of bacteria or yeast. Kombucha is created by first steeping black or green teabags in water, then adding a whack of sugar. After this point, a symbiotic colony of bacteria and yeast (SCOBY) convert the sugar first into alcohol, then into acetic acids and a range of other acids. It’s this combination of both probiotic power and amazing acidity that gives kombucha its sought-after properties ........

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