Although Kombucha is sometimes referred to as Manchurian mushroom or Kombucha mushroom, this unique organism is actually not a mushroom at all. Kombucha is formed by a Symbiotic Community of Bacteria and Yeast, affectionally termed “SCOBY”. When placed in the proper environment (a sweet tea) the yeast feeds on the sugar in the tea, producing alcohol that the bacteria consumes. The bacteria then releases various organic acids such as acetic acid (vinegar), lactic acid and glucomic acid. These acids lower the pH of the tea, making it an even more hospitable environment for the yeast. In addition, the bacteria also produces cellulose, which works as a home for both the bacteria and the yeast, and the formation of a new zoogleal mat or SCOBY.
The vinegar that is produced has been used for over 2000 years for various medicinal purposes, the most noted being treatment of liver and blood toxification and skin conditions, as well as a general anti-aging tonic. Kombucha has also been used externally as a bath or hair rinse. It contains glucosamine which aids preservation of cartilage structure and prevents arthritic pain, and glucaric acid, which has been getting attention lately as a possible cancer preventative. All this in an antioxidant rich probiotic drink that improves digestion, fights candida (harmful yeast) overgrowth, and is noted to reduce or eliminate the symptoms of fibromylagia, depression and anxiety.
Want to give it a try? Susan with Ambrosia Living Beverages makes a wide variety of Kombucha for sale at the Covington Farmer’s Market each Saturday!
