kombucha

American  

[kawm-boo-chah, kuhm-boo-chuh] / kɔmˈbu tʃɑ, kəmˈbu tʃə /

noun

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

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Etymology

Origin of kombucha

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

Example Sentences

Social media influencers promote unproven supplements said to boost gut health, whilst milk and kombucha brands promise to nourish them with "good bacteria".

From BBC

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

From BBC

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.

From BBC

"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."

From BBC

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

From The Wall Street Journal