|Raspberry Ginger Kombucha on the rocks|
Oh yeah, the process of making it involves a big ol' floating fungus in a jar, and it looks a bit like a science experiment gone awry. But if you can get over the initial shock factor of the process, and take a non-biased sip you'll probably find it quite delicious. Depending on the kind of tea and additional flavors you are inclined to add, it can taste like all sorts of delicious fruits, berries, and herbs (ginger is very common), but in general, it has a mild acidity, like a glass of white wine, perhaps, but only 1% alcohol -- if that -- and it's a little bit fizzy like a soda, so you could drink it any time of day (although it does have some caffeine, like tea does, so if you're sensitive, you should not drink it later in the day.)
The pronunciation, in case you are still stuck on that, is "Kohm-BOO-cha," and many aficionados refer to it as "Booch" for short, which is a nod back to home distilled "Hooch" during prohibition days. I first heard of Kombucha a couple of years ago, when I saw it in the health food aisle at a local store, and I first tried it about a year back at a friend's house. She had a locally made brand, and it was light in color, like champagne, almost, and fizzy, and citrus-y, and delicious. Store-bought kombucha can be upwards of $6-10 a bottle, so if you are the least bit kitchen-savvy, you can save lots of money by making it at home.