kombucha

[kawm-boo-chah, kuhm-boo-chuh]

noun

1. a mildly alcoholic fermented beverage made by adding a live culture of yeast and bacteria to sweetened tea.

Word History and Origins

Origin of kombucha¹

First recorded in 1900–05; probably an English misapplication or misunderstanding of Japanese kombu “seaweed” + cha “tea”

Example Sentences

Many people turn to fermented drinks like kombucha which promises to boost the microbiome and, by extension, the immune system.

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Dr McCartney says while drinks like kombucha present "interesting ideas about the role of the microbiome", there isn't a clear link with how it can help boost your immune system.

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"There are lots of theories about why a diverse microbiome is good, but we don't have strong enough real-world evidence to recommend kombucha to patients."

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Many cheeses, some pickles, kombucha, tempeh and sourdough bread are all fermented.

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Of course there are many other foods you can consume to improve your gut health like drinking kombucha or eating fermented food such as kimchi or sauerkraut, but it's not necessary to focus on that too much.

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