Scoby sounds a bit like a wonderful mythical creature from a fantasy world. In fact, this is the Kombucha culture. What does the name stand for exactly? How do Scobys work in detail? How do I grow my own little mushroom and many more answers to your questions about the miracle mushroom can be found here!
First things first: What actually is Kombucha?
Kombucha is a fermented tea drink with a centuries-old tradition. With the help of the scoby - also known as the kombucha mushroom - tea, sugar, water and a starter liquid are transformed into a delicious drink. The Scobys with their many small microorganisms and their enzymes do a great job within 7-14 days. At the end of fermentation , a liquid with four simple ingredients becomes a soft drink full of healthy nutrients and other microorganisms. Kombucha, for example, contains various organic acids, vitamins and trace elements . Would you like to find out more about the topic and microorganisms? You can find more detailed information about kombucha on our KOMBUCHERY blog .
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What does SCOBY stand for?
You've probably already asked yourself what the name stands for or where it comes from. Scoby is the English abbreviation for SYMBIOTIC CULTURE OF BACTERIA AND YEASTS . So to put it simply, a symbiosis of bacteria and yeast cultures. The culture is often referred to as a mushroom, miracle mushroom or kombucha mother . Scobys can be stored in a container with covering fluid for weeks and will not go bad if cared for properly. Without the hardworking Scobys, our unpasteurized and probiotic kombuchas would not exist.
What is a Scoby made of?
The scoby is actually not a real mushroom. In the botanical sense it is more of a lichen. It has a whitish-beige substance and takes various round shapes. In this substance, a wide variety of microorganisms, bacteria (e.g. lactic acid bacteria) and yeasts live together in a similar way to a symbiosis. They basically help each other survive. This is also held together by cellulose. For example, yeast produces alcohol, which bacteria can then feed on. Which then produce valuable organic acids from alcohol and oxygen. A pretty ingenious concept of nature!
At a glance:
- cellulose
- Bacterial cultures (e.g. lactic acid and vinegar bacteria)
- Yeast cultures
- microorganisms
- Interaction in a kind of symbiosis
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This is what a kombucha scoby looks like
They almost always have one thing in common. Its round pancake-like shape. It consists of whitish, gelatinous layers. These feel a little slippery and take some getting used to. Depending on the type of tea used, its color can vary from beige to dark brown to slightly pink. Its surface can be smooth, but also very uneven. During the fermentation process, holes or small bulges can even appear - this is completely normal! Depending on the liquid content, its composition is either more or less glassy. If you grow your own Scobys at home, they will initially be thin. They form new layers day by day and become thicker and thicker. Scobys also smell slightly of vinegar.
Check your Scoby: Is this normal?Not sure if your tea fungus is still healthy? We'll help you interpret your little Scobys. A few simple checks and you're on the safe side. Your little care instructions! My Scoby... … has small black or green spots: Beware of mold – please throw it away. ...has different colors: this can happen and is quite normal. ...has small white bubbles in the early stages: This can also happen and does not necessarily mean mold. ...is at the bottom of the vessel: Don't panic! In the worst case, a new kombucha coby forms on the surface. ...is dark brown and falling apart: Your mushroom is a bit exhausted and should be sent to its well-deserved end of work. ...my Scobys smell like vinegar: This is quite normal, this is how healthy Scobys should smell. The starter liquid also usually has a more intense smell. ...my Scoby sinks to the bottom of the jar: Don't worry! This happens and before you can see, a new scoby forms on top of the masking liquid! |
This is what a healthy Scoby looks like!
This is what mold looks like on a kombucha culture!
From Scoby to Kombucha: This is how the tea fungus works
- Similar to kefir and kefir grains , kombucha is created during fermentation with the help of a culture.
- The culture, consisting of bacteria and yeast, uses the sweetened tea as a nutrient solution.
- A tea infusion made from black tea or a mixture with green tea is common.
- The kombucha tea fungus first spreads on the nutrient solution of the vessel. In some cases the fungus sinks to the ground. Then a new one slowly forms on the surface and the one below usually stops growing. Over time, it continues to form new gelatinous layers and becomes thicker and thicker.
- The yeasts first metabolize sugar into alcohol.
- The bacteria then take over and metabolize the alcohol and various substances from the tea into organic acids and other valuable nutrients.
The symbiosis with the look, which takes getting used to, really does a fantastic job!
Make your own kombucha: This is how it works [recipe]: https://kombuchery.de/blogs/kombucha/selber-machen-fuer-beginner
Where can I get a scoby for kombucha?
Now that you know so much about the miracle mushroom, you probably want to know how you can bring it into your home. This is not difficult at all and can be done in different variations.
Make your own Scoby
Many people don't know it, but growing your own kombucha mushroom is not difficult at all. All you need is sugar, tea, water and an unpasteurized kombucha as starter liquid (e.g. our original). This way you can save money and watch the fermentation process right from the start. You can find detailed instructions for making it at home here.
How to make the kombucha mushroom [Instructions]: https://kombuchery.de/blogs/kombucha/kombucha-selber-machen-rezept
Buy Scoby
Various providers have made a business out of Kombucha Scoby breeding and sell it and the so-called preparation liquid on the Internet. This way you can save yourself the time you would have to spend on growing the mushroom yourself. These are then sent in a starter fluid. Which is actually just very sour, unpasteurized kombucha.
Have Scoby given as a gift
If you're really lucky, you'll have someone you know who can spare a magic mushroom and some starter liquid for you. With this and the Kombuchascoby you can then tackle your new approach.
Save scoby for kombucha
The great thing about a kombucha mushroom is that you can't just use it once for fermentation. If well cared for and stored, it can give you joy for a long time. Kombucha lovers and gourmets also affectionately call the storage location a hotel. A place where the kombucha mushroom feels comfortable and waits for you for the next fermentation. Simply put, the hotel is a large glass filled with preparation liquid. You can use unpasteurized sour kombucha as the starting liquid. The jar should be stored at room temperature. Your Kombucha mushroom should be completely covered with preparation liquid and covered with an air-permeable cloth. A PH value of 2.3 to 3.5 is ideal for your Scobys. The low PH value makes it difficult for germs to multiply.
At a glance:
- store at room temperature
- no direct sunlight
- Cover the jar with a light cloth
- Tea mushroom should be covered by brewing liquid
- If necessary, feed with a little sugar every now and then
- Can also be stored in the refrigerator with the glass closed (must be reactivated afterwards)
- Follow care instructions
Everything you need to store in the Scoby Hotel: https://kombuchery.de/blogs/kombucha/scoby-hotel-speicher-und-haltbarkeit
Scoby or not Scoby – the mushroom makes it bubble!
As you have noticed, the Kombucha Scoby is a true miracle of nature. With the help of its many small microorganisms, it conjures up a delicious probiotic tea drink. With a little patience you can grow your own Scoby at home and start with the first batch of your own Kombucha. If that's too complicated for you, that's no problem. We ferment our kombucha like your grandmother and bottle it directly for you. You can always make your own Kombucha mushroom from our unpasteurized original.
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FAQs about Scoby and Kombucha
How long does it take to breed my own Scobys?
Depending on the condition, it can take 6 to 21 days for Scobys to form. In winter it often takes longer than in summer.
Can you accidentally break the mushroom?
The tea mushroom can tolerate a lot. You can even use scissors to remove yeast streaks or the like. However, it can suffer from various conditions and become inactive and lethargic. Firstly, it should not be too thick. Also, never wash the container in which it lives with detergent (preferably with vinegar). Maintain a hygienic environment free of fruit flies. Do not put in hot tea.
Can you eat the Scoby?
In fact, you can even eat Scobys. Whether as an ingredient in a smoothie or dried as jerky. Some kombucha hardliners also use it as a substitute for raw fish.
How is a scoby created?
The complex structure made of cellulose, yeast and bacteria is created during fermentation through budding and/or splitting. A gelatinous layer initially forms on the surface of the sweetened tea. New layers keep forming over time.
Is it dangerous to breed the Scoby yourself?
Breeding a Scoby is by no means dangerous. It is important to comply with all hygiene regulations. Of course, if the fungus is infested with mold, you have to be very careful and rather dispose of it. Important: Small bubbles, foam and tea deposits are not mold, but completely normal results of the fermentation process.
How often can you drink kombucha?
There is no precise consumption recommendation for kombucha. We recommend slowly approaching the tea beverage. Everyone tolerates the drink differently. However, a bottle every day integrated into everyday life is a good measure.
How healthy is kombucha?
Kombucha offers a healthy alternative to traditional soft drinks. With the many live cultures and various nutrients, it is a drink that will not only quench your thirst. But it also applies here that a kombucha with a lot of sugar is of course not as healthy as one with as little as possible.
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