The term of « kombucha » means simultaneously the ferment and also the lacto-fermented drink that this ferment provides.
The ferment has the shape of a disk, and this is what it was named « kombucha disk »: it actually looks like a "mother of vinegar", a gelatinous membrane that results from the fermentation of bacteria existing in the vinegar.
Commonly known as a « fungus » or « fungi », the kombucha is not a real one. It is rather a living organism made up of a rich set of bacteria and yeasts held in symbiosis.
When mixed with cold sweet tea, the kombucha produces a lacto-fermented beverage promoting good health, that is called « kombucha drink ». This is th reason why the fungus was nicknamed « mushroom tea ».
The beverage comprises an amount of active yeast giving it a life which continues even after it is filled into bottles.
There is an impressive number of names for the kombucha and the beverage obtained from its fermentation. Among the most known we can find the followings:
Flower of Russia
- Russian mother
- Russian tea vinegar
- Fungus of Japan
- Japan sponge
- Magic Fungus
- Long life fungus
- Life champagne
- Gift of Life
- Indian mushroom
Number of kilocalories per 100 milliliters of kombucha: 12
Source: "The probiotic miracle", Claire Pinson, IDEO editions 2012