In the past few decades, the dietary patterns of the human population have been based on increased consumption of fast and highly processed foods, which can affect the health status of individuals. On the other hand, consumers are becoming increasingly aware of the fact that proper and healthy eating is directly related to their physical well-being and can prevent the occurrence of numerous diseases. Therefore, an essential need and numerous studies about functional and novel foods and beverages that contain numerous bioactive components that have a beneficial impact on maintaining human health have emerged. Functional foods and beverages, as well as their functional components, can favorably affect many physiological processes in the body. Consumer interest in the consumption of functional beverages—those that offer potential health benefits beyond basic hydration—is increasing every day. Among these beverages, kombucha, a fermented tea beverage, gained exceptional popularity and is also called an “elixir of health.” Kombucha is associated with numerous health benefits, from improving digestion and immune function to detoxification and potential prevention of various types of cancer. This beverage, rich in phenolic and other bioactive compounds, affects and modulates the gut microbiota, while well-known antimicrobial properties, potential for removal of harmful free radicals, and anti-inflammatory effects may contribute to health-promoting properties. This chapter offers a strong connection between the chemical composition of the fermentation process and consequential influences on the biological potential of this functional beverage.