The Most Disgusting Drink: Kombucha

Kombucha is the Western name for sweetened tea or tisane that has been fermented by a macroscopic solid mass of microorganisms called a "kombucha colony," usually consisting principally of Acetobacter-species and yeast cultures. It has gained much popular support within many communities, mentioned by talk show hosts and celebrities. The increase in popularity can be seen by the many commercial brands coming onto the retail market and thousands of web pages about this fermented beverage.



Preparation
In one method, the beverage is made by placing some existing kombucha culture in a jar, usually a 3 liter glass container, then pouring in cold black tea with sugar. In about 8-12 days, the first portion of the beverage is ready; part of it is removed for consumption, and more tea with sugar is added to fill the jar. A mature kombucha is several centimeters thick and produces a portion of beverage every day. As the kombucha slowly grows, from time to time slices are taken off it, which can be used to start new cultures in separate containers.

Another method allows for the bottling and saving of kombucha for later consumption. As in the previous method, the culture is placed into a large glass jar and the tea is added. The jar is covered with a coffee filter or paper towel secured with string or rubber bands, and left for seven or eight days. Part of the kombucha is poured off into glass jars and refrigerated for a few days, while part is kept back to start a new batch. The refrigeration allows the flavor to deepen, and the natural carbonation to build up.


Each time the kombucha culture goes through the fermentation process, it creates one new "mushroom" layer, or zoogleal mat, which will form atop of the original. After three or four layers have built up, the tea will become sour and taste somewhat like sour cider. When the new batch is ready, one may either use the second layer to start another batch, along with the original one for its own batch or it may be thrown away. Each culture can be used over and over again but most people discard an older one and use the newer to make their next batch of tea.