Kombucha is a fermented probiotic drink that is made from tea, sugar, a symbiotic culture of bacteria or yeast (often referred to as a mushroom or SCOBY), a starter from a previous batch and a little patience. Brewed over a course of seven to 14-days depending on your flavour preference, the mushroom ferments the sweetened tea to become the naturally carbonated tasty beverage that you see on the shelf. Taste wise, the drink can range from a refreshing light wine taste through to strong apple cider vinegar, depending on the fermentation time, the amount of sugar and the type of tea that you use in the brew.

If you’re keen to brew your own batch of liquid gold, Brisbane-based Buchi offers the whole kit and caboodle with its kombucha home brew kit or the SCOBY on its own for just $25. The process itself is simple although, like wine, there are many variables so you may have to play around with different brewing times to get your perfect drop. This kombucha recipe outlines the process in detail but if it all sounds too much like hard work or you want to sample the goods before you brew, head along to Mandala Organic Arts Cafe where they have kombucha on tap.