Kombucha has grown in popularity over the past few years around the same time as kefir and probiotically-augmented yogurts. Like yogurt, kefir, and sourdough bread it requires a starter culture which is added to black or green sweetened tea. The result is a tart, fizzy drink (0.5% ABV) that tastes a little like apple cider and is touted by many for health benefits.
Even if other health claims of kombucha seem a bit far fetched, few can deny that it helps maintain beneficial bacteria in your gut. If you stay away from dairy products it may be worth investigating. Homesteading weblog One Green Tomato offers a complete guide to brewing kombucha, which includes brewing a gallon of black or green tea, adding a cup of sugar, and once the tea has cooled to room temperature add the starter culture; you can get a starter by purchasing commercial kombucha at a retailer such as Whole Foods or online for a few bucks. Know that the starter culture is often called the mother, mushroom, or SCOBY (Symbiotic Culture of Bacteria and Yeast).
Kombucha has also gained popularity in maker circles recently as editor of MAKE and Boing Boing Mark Frauenfelder wrote a chapter about it in his recent DIY manifesto Made By Hand: Search for Meaning in a Throwaway World. While the drink can offer benefits, there are also concerns?apparently there have been a few cases of it being harmful. Frauenfelder's post on kombucha at BoingBoing details the pros and cons quite well.
Kombucha | One Green Tomato
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