Kombucha Scoby

What Is Kombucha SCOBY

SCOBY stands for “symbiotic culture of bacteria and yeast”. It is this slimy looking “jellyfish” that I agree looks gross but it makes the most wonderful fermented tea – kombucha. So you need it and I’m here to show you how to make kombucha SCOBY from scratch.

What Is Kombucha SCOBY Used For

Kombucha SCOBY is used for making kombucha. Once you grow a SCOBY, just follow my kombucha recipe and make your own kombucha at home 30 times cheaper than store-bought. You can also flavour kombucha which makes it just like a store bought plus more chances your kids will like it.

Kombucha SCOBY Supplies

1. Store bought Kombucha: You need to buy a bottle of plain (not flavoured) GT’s original kombucha. Why GT’s? Because after “something happened in kombucha resale industry back in 2010” most store-bought kombuchas are too “clear” and “sterile”. You need to pick a bottle with brown and/or clear strands, and possibly even a mini baby “jelly fish” at the bottom of the bottle. Those brownish strands will become your SCOBY. 
2. Black Tea: To grow a SCOBY, you need to use black tea only! To brew further batches of kombucha, any caffeinated tea works. Cost and taste wise I recommend to buy loose leaf tea. It is much cheaper than tea bags plus I am not a fan of “the paper” taste. Of course, organic is better.
3. Sugar: You need white sugar. Coconut sugar, honey, maple syrup, agave etc. DO NOT work. I bought a 10 lb bag of organic cane sugar at Costco for $8. Nothing beats this price and if you are going to make kombucha on a regular basis, you gotta buy a huge bag. Now, do not freak out about sugar – we are just feeding the SCOBY to grow and at the end there will be barely any sugar left in your homemade kombucha.
4. Water: I use tap water. I know many other sources recommend filtered water but boiled tap water has worked no problem for me so far.

How to Make Kombucha SCOBY

1. In a small pot, bring 2 cups of water to boil. Turn off heat and add 1 tsp tea and 3 tbsp sugar, stir and let cool completely (place in a sink filled with cold water to speed things up). 
2. In a quart glass jar, pour previously made tea discarding the leaves (use a mesh strainer) and 1 cup of store bought kombucha along with any brownish strands from the bottle.
3. Cover with paper towel secured with a rubber band and set away from direct sunlight spot (counter or pantry) with temperature above 21C or 70F. It takes 2-4 weeks to grow a SCOBY. You can look but try not to disturb the jar as SCOBY is forming on top.Day 1: Looks like this with bubbles from store bought kombucha.Day 3: No visible change.Day 8: Brown strands start “eating” the sugars in tea, white strands pulling to the top and forming thin whit-ish film, more likely with bubbles.Day 12: White film thickens into “a jellyfish” at the top of the jar.Day 15: That’s your SCOBY. Easy peasy. That’s it.
4. SCOBY is ready when it is at least 1/4″ thick and white in colour – a jellyfish like mushroom you can take out of the jar and hold in your hands.  
5. Now you can follow my kombucha recipe (video) and brew some kombucha as soon as today.
   
   

Print

FAQ About Kombucha SCOBY

Q: Where to buy GT’s kombucha?

A: Look in a refrigerator in the produce section or natural foods aisle at your local large chain store or health food store. US: Safeway, Fred Meyer, Kroger. Canada: Save on Foods, health food stores, the Real Canadian Superstore.

Q: I live in Germany and have not seen GT’s kombucha in stores. Can I use different brand?

A: Yes, as long as you see brown and/or clear strands and possibly even a mini baby “jelly fish” at the bottom of the bottle. Many kombuchas will be clear without anything at the bottom, like a bottle of water. Don’t pick that one, won’t work.

Q: Can I use plastic or metal container for making kombucha SCOBY?

A: No, gotta be glass.

Q: What is the best tea for making kombucha SCOBY?

A: Only black.

Q: Can I let sweetened tea cool overnight?

A: Yes. I just left mine covered with lid on the stove.

Q: Can I cut the SCOBY?

A: Yes, SCOBY is easy to cut with a pair of clean kitchen scissors.

Q: Can I eat the SCOBY?

A: Yes, technically. I have seen “candy” recipes and have heard some folks feeding SCOBY to their dog.

Q: What should be the shape and size of my SCOBY?

A: SCOBY will take the shape of the mouth of the jar and then grow in thickness.

Q: I have been trying to grow a SCOBY for a week now and there are no visible changes. What should I do?

A: Hard to say but more likely it is the temperature issue. Ideal SCOBY growing temperature should be at least 21C or 70F. DO NOT place kombucha in a corner pantry that is by the external wall of the house. I have this pantry (newer homes) and it is cooler and not warm enough for bacteria to grow.

Q: Is the SCOBY reusable or do I need a new one every batch?

A: SCOBY is reusable. You transfer SCOBY from batch to batch. New SCOBY grows on top of old one every batch. Peel top one (new) off and use it for next batch. Compost bottom one (old) or give away with some kombucha in a sandwich bag to spread kombucha love.