It's Not the SCOBY That Makes Kombucha (2024)

FAQs

It's Not the SCOBY That Makes Kombucha? ›

The Starter Tea Is Most Important

Once the SCOBYs are dehydrated, place them in a sealable plastic bag and store them in the refrigerator (not the freezer). Dehydrated SCOBYs will generally survive in the refrigerator for at least 3 months. Once you are ready to begin making kombucha again, follow our instructions on how to rehydrate the SCOBY.

SCOBY is an acronym that stands for Symbiotic Culture Of Bacteria and Yeast. While you'll most often see it referred to as a SCOBY, it also goes by “kombucha mother”, “kombucha mushroom”, or “pellicle”. But they all basically mean the same thing – the kombucha starter.

A SCOBY is a symbiotic culture of bacteria and yeast used in the production of kombucha. You can buy one from local or online retailers or make it at home using raw, unflavored kombucha and sweetened green or black tea. The risk of contamination is low when properly handled.

If you're looking for a comparably funky substitute, try rejuvelac. Rejuvelac is a fermented beverage like kombucha, but it's made with grains instead of a SCOBY. Rinse ½ cup grains like wheat berries, rye, quinoa, or buckwheat, and place them in a clean 1-quart glass jar.

You can actually make kombucha without a SCOBY, but it can take up to three times as long and sometimes people have problems. Part of the job of the SCOBY is giving added bacteria while it ferments, protecting the tea, and keeping it filled with plenty of good bacteria and good yeasts.

The direct answer is that you never need to replace your SCOBY if well taken care of, but when it comes to the pellicles (or “mothers” as they are so lovingly referred to), those can be thinned out with each brew.

With proper care, SCOBYs can last many generations. But when you see excessive, dark yeast growth on a SCOBY layer, or if it starts producing Kombucha that tastes bad or overly acidic, it's time to get a new one.

This is fine if they're getting too large or if you'd like to split them up to move some to a SCOBY hotel/share with a friend. You can't hurt your SCOBY by ripping it or cutting it. Its shape doesn't matter since new ones will always take the shape of the surface of whatever container you place it in.

What does a dead SCOBY look like? ›

A moldy or dead scoby is quite distinctive, and there is no mistaking it when you see it. The mold will be white or colorful, fuzzy and dry. It can appear as spots on the scoby, or cover the scoby altogether. A dead scoby will be black.

The sediment in a bottle of kombucha is akin to “the mother” in raw apple cider vinegar, a culture of beneficial bacteria involved in the creation and fermentation of vinegar. In both raw ACV and kombucha, a layer of gunk is an indication that the product is indeed raw and contains live, good-for-you bacteria.

A healthy SCOBY is always white or light tan, or some shade in between. A darker brown SCOBY might just mean that the SCOBY is older, and probably won't work to brew kombucha. A SCOBY can have streaks of brown or black on it – this is just leftover remnants of tea from the last brew.

You've also probably bought a bottle of kombucha with a little blobby thing inside. Well, that's actually a tiny, newly-forming scoby.

It is important to start with drinking small quantities to see how your body reacts to the beverage. The Centers for Disease Control recommends that four ounces of kombucha can be safely consumed one to three times a day. Overconsumption can lead to headache, nausea, gastrointestinal distress, or ketoacidosis.

Steep sugar and tea leaves in boiling water and cool to room temperature. Mix plain kombucha and strained tea in a quart jar. Cover with a cloth and a rubber band. Wait 2-4 weeks until your SCOBY has matured.

Making kombucha involves letting bacteria grow in a liquid you're going to drink. These bacteria are considered healthy, but if it's not prepared properly, it can grow harmful bacteria or mold. If you're making it at home, experts recommend using glass, stainless steel, or plastic containers.

Like many fermented beverages, vinegar creates a SCOBY as it digests the sugars present in whatever liquid is being fermented. SCOBY, as you may know from other fermentation projects, is an acronym for Symbiotic Community of Bacteria and Yeasts.

Using six key concepts, we've developed a terrific method for growing a Kombucha scoby from a bottle of store-bought brew. Kombucha is the delicious fizzy, probiotic tea that is becoming an increasingly popular DIY project.

Black tea is considered best as it contains the nutrients that the scoby likes. It can produce quite a full, fruity flavour but many people prefer to do a mix of teas such as half black and half green or white tea. Either teabags or loose tea can be used. Tea that has added oils such as Earl Grey should be avoided.