Kombucha is a fermented tea beverage that has been consumed for centuries due to its potential health benefits. Originating from East Asia, it’s made by fermenting sweetened tea with a symbiotic culture of bacteria and yeast, fondly referred to as SCOBY. This fermentation process metabolizes the sugar in the tea and produces various compounds, including organic acids, vitamins, enzymes, and probiotics. These elements make drinking kombucha when sick an appealing option for many people.