Known in Japan as kombucha, English speakers call this fermented tea-based beverage "mushroom tea." The drink contains yeast and bacteria that produce carbonation, but no mushrooms. Its distinctive flavor -- slightly sweet, slightly astringent and markedly tangy -- is only one reason you might drink it. Kombucha has a reputation as a healthful drink and diet aid, although these attributes remain unproven.
Purported Benefits
Traditionally considered a healthy beverage, kombucha's value as a health tonic has generated conflicting results in the studies conducted on its purported benefits so far. The "mushroom tea," like other tea drinks, contains antioxidants. The yeasts and bacteria that make their homes in the beverage also contribute micronutrients, but so do a host of other foods. Claims of faster weight loss, cancer prevention and digestive regulation remain unproven. MayoClinic.com notes that "there's no scientific evidence to support these health claims."
Risks
Fermentation is an inexact science when you tackle the process at home. Rogue bacteria and molds can make their way into home-brewed kombucha, potentially rendering it unsafe for consumption. The Centers for Disease Control and Prevention linked one death and one case of severe illness in Iowa to homemade kombucha. Commercially prepared mushroom tea is typically pasteurized or produced under more controlled conditions. If you have any questions about the safety of kombucha, ask your doctor before drinking it or using it in baking.
Baking Liquid
If you enjoy the flavor of kombucha, use the effervescent drink in place of water as a baking liquid. Its mild carbonation is not sufficient to act as a leavening agent on its own, but it can enhance the effect of other leavenings you incorporate in your cakes, cookies or breads, making them lighter than they would be with still water. Kombucha contains no fat, so you cannot use it in place of whole milk in baking; doing so will affect the texture of the finished product, making it less tender. Substitute it for water in a one-to-one ratio.
Solid "Mushroom"
The cake of yeast and bacteria atop a batch of kombucha is sometimes called the "mushroom." This complex colony can also be a flavoring agent when it's dried and added to foods. Powdered kombucha starter or prepared cakes have a stronger, mustier flavor than the effervescent liquid they produce, so use these products sparingly if you add them to a bread or cake recipe. Think of it as a spice, not as a main constituent of the recipe. As with liquid kombucha, check with your doctor if you have any questions about the safety of eating or drinking fermented products. If you have a compromised immune system, are pregnant or are nursing, it's important to keep your doctor informed about your diet, including mushroom diet tea products.
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