Kombucha—it’s the uber-trendy beverage that’s taking over specialty stores and supermarkets due to its purported health benefits, unique flavors, and bright effervescence. Kombucha may seem like a member of the soda family, but at its core, all kombucha is just sweetened, fermented black or green tea. During fermentation, healthy bacteria is formed, as well as acid and a small amount of alcohol that gives this beverage its sweet-and-sour taste. Although it may seem like a recent trend, kombucha has been around since 220 B.C., originating in China, where it was revered for its “detoxifying and energizing properties,” according to a review published in Food Science and Food Safety. It later gained traction in Japan and Russia, then Europe around the 20th century. Its popularity has skyrocketed in the U.S., due to its growing reputation as a natural energy drink. Of course, if you fire up Google, “kombucha” will yield a limitless array of health benefits: sky-high energy, pain reli...