Kombucha is a lightly effervescent, cider-like beverage, made by fermenting sweetened tea. It is produced using a starter culture of bacteria and yeasts called a SCOBY (Symbiotic Colony of Bacteria and Yeast). A mature SCOBY resembles a flat, jelly-like pancake, often referred to as a ‘mushroom’ or ‘tea fungus’ due its unique appearance, although it is not a mushroom.
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![Canned peppers in glass jar (photo Lynn Ketchum)](/sites/default/files/styles/related_content_block/public/images/topics/preservers-2.jpg?h=265e640d&itok=kuv5onhm)
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Home food preservation, Home food safety and storage