Kombucha brewing is the process of fermenting sweetened tea using a symbiotic culture of bacteria and yeast, commonly known as a SCOBY. The process begins by brewing tea, adding sugar, and allowing it to cool. Once cooled, the SCOBY is added, and the mixture is left to ferment for about one to two weeks, depending on the desired flavor and acidity. During fermentation, the SCOBY consumes the sugar, producing various acids, gases, and a small amount of alcohol. After fermentation, the Kombucha can be flavored with fruits or herbs before being bottled and refrigerated. This results in a fizzy, tangy beverage rich in probiotics.