Kombucha looks like a fungus but the comparison stops there. The kombucha is a tough, slippery, waxy mass composed out of several layers. Those layers are made of a transparent, very tough tissue with a series of brown spots, mainly at the bottom. Looking through a microscope you can see that the brown spots are concentrations of yeast cells. The smooth, white side of the fungus is the top side, the fungus grows upward from here. The bottom side is rough and brown. The fungus first grows in width, then in thickness and it takes the form of the receptacle in which it lies. A round demijohn gives a round fungus, a square receptacle a square fungus. The larger the recipient the larger the fungus. The kombucha fungus can be a smooth, transparent, waxy round plate one time or a white/grey uneven mass the next. Sometimes it’s a leathery thick layer with scarred tissue or a convex slice with bubbles on top and slimy threads below, giving it a jellyfish appearance. Fact is, kombucha is a variable community of all sorts of yeast and bacteria, a complex of tiny microscopically creatures, a factory that produces all sorts of useful and wholesome substances through complex biochemical reactions.