Kombucha SCOBY | make your own Kombucha at home

What is Kombucha?

Kombucha is a soft drink based on sweet tea fermented by lactic acid – and acetic acid bacteria and yeasts. The drink gets its wonderfully fresh taste and light fizz through a symbiotic collaboration of various micro-organisms. Kombucha is tasty, hip, and – possibly – healthy. You can vary endlessly and create your own flavors. With our organic,  tested and guaranteed safe Kombucha SCOBY you are ready to brew your own Kombucha for the rest of your life!

Where does Kombucha originate from?

Kombucha is a fermented live-cultured drink. The exact origins of the ancient drink have been lost over time, but are believed to have originated in the Far East. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. Kombucha has also been used for centuries in Eastern Europe, Russia, and Japan. It is believed that the name kombucha came from Japan in 415 AD, where a Korean physician “kombu” treated the Japanese emperor Inyko with the fermented tea and from then on took his name “kombu” and “cha”, which means tea.

What does kombucha taste like?

The aroma of kombucha is slightly yeasty and the taste is fresh and mildly acidic and tart and becomes sharper with a longer fermentation time. Depending on the preparation method, there is also a pleasant fizz and in the distance, you often taste some leftover sweetness and some of the tartness of tea. The longer you let kombucha ferment, the more sugars are converted and the more acidic the result.

Kombucha has become one of our favorite fermented drinks, although we have had to get used to it. The variations are truly endless, both as a soft drink and as an ingredient in innovative culinary preparations. Below is the basic recipe, but please also read the tips and variations.

About the SCOBY

SCOBY is an acronym of Symbiotic Culture of Bacteria and Yeast. Often, the jelly-like disc is called the SCOBY. However, technically, the disc is called a pellicle, mother or biofilm, and the combination of this pellicle and the liquid is the real SCOBY. This pellicle, while not essential for fermentation, provides a surface for the microbes to colonize and may help protect the brew from contamination.

The pellicle/SCOBY consist mainly of cellulose, created by specific bacteria in the kombucha. It’s actually edible!

Buy a safe SCOBY

Kombucha is very tasty and fun to make, but not completely free of risk. In the 1990s, there were some cases of acute poisoning from drinking kombucha, and the presence of toxic bacteria such as Bacillus anthracis (anthrax) have also been reported. Therefore, you may prefer not to buy a SCOBY anywhere but from a reliable source. Our SCOBYs are organic,  tested and guaranteed pathogen-free!

What micro organisms are in kombucha

No two kombucha SCOBYs are alike, but the following microbes are commonly found. Yeasts: Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. You will also find various candida and aspergillus yeasts. Bacteria commonly found in kombucha are Bacterium xylinum, Bacterium gluconium and Acetobacter hetogenum.

How does the fermentation of kombucha work?

The kombucha fermentation process is driven by a complex interplay of different microbial groups, each playing a crucial role in creating the final product. The primary groups involved are yeasts and bacteria, working together in a symbiotic relationship. Yeasts in kombucha are responsible for breaking down sugars into alcohol and carbon dioxide. They also make sugars available for other microorganisms. The bacteria, particularly acetic acid bacteria, then take over by converting the alcohol into acetic acid (‘vinegar’). This process not only contributes to kombucha’s characteristic tangy flavor but also creates an acidic environment that inhibits the growth of potential pathogens. Some bacteria in the culture also produce cellulose, which forms the visible pellicle or “mother” floating on top of the brew.

What’s in the bag

• aa tested SCOBY kombucha
• 100 ml kombucha starter liquid

How do you make your own kombucha – 1 liter

The amount you receive is for making 1 liter of kombucha. If you want to make more, you can use the kombucha of the first batch, as a starter for the second with more volume. Always use a least 10% starter liquid. So from 100 ml, you can make 1 liter. From 1 liter you can make 10 liters, etc.

Ingredients

• Kombucha SCOBY with the liquid
• 1 l of water
• 5-7 g of tea (black, green or a mix)
• 50-100 grams of sugar. Cane sugar works better than refined sugar.

Preparation

1. Sterilize your jar with hot water.
2. Boil the water, dissolve the sugar in it and let the tea steep.
3. Let cool to room temperature.
4. Add the SCOBY and the liquid to the tea.
5. Cover with a cheesecloth and a rubber band.
6. Leave to ferment out of direct sunlight for at least a week at 25-30 ° C.
7. Taste every day with a clean spoon to determine if you like it.
8. Optional: test the pH. It should not be higher than 4.6, but a pH of 2.5 – 3.5 is ideal for kombucha.
9. Save the SCOBY together with at least 100 ml of kombucha for the next batch.
10. Strain the kombucha.
11. Optional: Pour the kombucha into a pressure-resistant bottle, add 1-2 teaspoons of sugar and cap.
12. Ferment an additional 2-3 in a sealed bottle.
13. Cool back.
14. Enjoy!

Making kombucha variations: the second fermentation

The second fermentation (step 11 above), allows for adding flavorings, creating an endless amount of unique kombucha’s!

1. Prepare your flavoring ingredients: choose fruits, herbs, or juices for flavoring. Cut fruits into small pieces or puree them.
2. Add flavoring to bottles: put your chosen flavoring ingredients into each bottle. Generally, use about 10-20% flavoring to 80-90% kombucha.
3. Fill the bottles: pour the kombucha from the first fermentation into the pressure resistant bottles, leaving about 2-4 cm of headspace.
4. Seal the bottles: close the bottles tightly to allow carbonation to build up.
5. Let them ferment: store the bottles at room temperature for 1-5 days, depending on your flavor preference and desired carbonation level.
6.  Refrigerate: once you’re satisfied with the flavor and carbonation, refrigerate all bottles to slow down fermentation.
7. Strain if desired: when serving, you may want to strain out fruit pieces or herbs.
8. Remember, the second fermentation increases carbonation, so be cautious when opening bottles to avoid spills

Frequently asked questions about kombucha

What is a scoby?

A scoby, or ‘Symbiotic Culture of Bacteria and Yeast,’ is the living culture that ferments kombucha. The scoby includes a jelly-like layer called the pellicle on the liquid’s surface, but the actual scoby is the microbial culture within the liquid. So calling the pellicle scoby is technically not (fully) correct. This culture houses the beneficial bacteria and yeast essential for fermentation, while the pellicle, which is cellulose-based, helps protect the liquid from contaminants. Typically, the pellicle is light tan to brown, smooth, and can have strands or bubbles.

Why is the scoby important in kombucha brewing?

The scoby is crucial to kombucha brewing, containing the bacteria and yeast that transform sweet tea into kombucha. These microbes produce acids, carbonation, and small amounts of alcohol, creating kombucha’s signature flavor and bubbles. The pellicle acts as a natural barrier that helps maintain an acidic environment, though it’s not absolutely necessary for brewing; it does help keep the batch healthy and consistent. You can see it as a roof that the microbes build to keep unwanted influences out.

What are the main benefits of kombucha?

Kombucha is rich in probiotics, potentially benefiting gut health by introducing helpful bacteria to the digestive system. It also contains antioxidants that help reduce free radicals and may support digestion and immunity. Although kombucha is popular in wellness circles, scientific studies on its benefits are still ongoing, and little has actually been proven, so effects can vary by individual.

What role does the scoby play in kombucha brewing?

In kombucha, the scoby acts as the ‘engine’ of fermentation. Microbes in the scoby convert sugar into kombucha’s characteristic acids and carbonation. The pellicle helps keep contaminants out. While kombucha can be brewed without the pellicle, using it can generally lead to more consistent results.

How do you grow a new scoby?

Growing a new scoby starts with the pellicle, which thickens over fermentation cycles. As kombucha brews, the pellicle gradually forms on the liquid’s surface. So you’ll often see a layered build up of the scoby, For a fresh batch, you’ll need about 10% of mature kombucha liquid (the ‘real’ scoby) along with the pellicle to ensure the right flavor and acidity. Without the liquid culture, your kombucha may lack the proper acidity, flavor balance and may even go bad.

How can you tell if your kombucha scoby is unhealthy?

Signs of an unhealthy kombucha include:

1. Lack of acidification: Proper kombucha should reach a pH between 2.5 and 3.5 within 7-10 days.

2. Mold growth: Mold, especially green, black, or fuzzy white, is a sign of contamination, and the entire batch must be discarded.

3. Unusual smells: Kombucha should smell tangy. Rotten or putrid smells mean contamination.

4. Off taste: Kombucha should taste tart and slightly sweet; a strange taste is a sign not to consume it.

Common misconceptions: Oddly shaped pellicles, brown yeast strands, or a sinking pellicle can all be signs of normal fermentation. Overly sour kombucha is usually over-fermented, not contaminated.

How do you keep your scoby healthy?

To keep your scoby healthy, use plain, caffeinated teas; additives or flavors can interfere with fermentation. Regularly feed your scoby with a fresh batch of sweet tea, and store a backup scoby in fresh tea in the fridge for extra security against contamination or loss.

Online Kombucha making course

In 29 bite sized English spoken video lessons you will learn all about making kombucha at home, without the need for special tools, in this online course by the founder of startercultures.eu. You will learn to ferment Kombucha, promote your probiotics and save money, by never having to buy Kombucha again!