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Frequently Asked Question!
A SCOBY (Symbiotic Culture of Bacteria and Yeast) is a jelly-like mass of beneficial bacteria and yeast used to ferment sweet tea into Kombucha. It acts as the starter culture, creating the perfect environment for fermentation. It looks a bit like a disc or pancake, and it helps transform tea into the tangy, effervescent beverage loved by many.
To make Kombucha, you’ll need a SCOBY, tea (black, green, or herbal), sugar, and water. First, brew the tea, dissolve sugar into it, and let it cool to room temperature. Then, add the cooled tea and the SCOBY into a jar, cover it with a cloth, and let it ferment for 7-14 days. The fermentation time will determine the flavor and fizz level of your Kombucha.
A healthy SCOBY can last indefinitely if it’s properly cared for. After each batch of Kombucha, you can either reuse the SCOBY or store it in a “SCOBY hotel” (a jar with sweet tea) for future use. Make sure to keep it in a cool, dark place and change the tea in the hotel every few weeks to keep it healthy.
Yes, you can eat the SCOBY! It’s made of cellulose, which is a fibrous material, and contains beneficial probiotics. Some people eat it as a source of probiotics or incorporate it into smoothies, but it has a tough, chewy texture. It’s entirely safe to eat, though not everyone enjoys its texture!
It’s completely normal for a SCOBY to float, sink, or even float halfway through the fermentation process. A new SCOBY may initially sink, and as the fermentation progresses, it will form a new layer and float to the top. As long as your SCOBY looks healthy and there are no signs of mold, it’s perfectly fine.
A healthy SCOBY should be firm, smooth, and free of mold or unusual discoloration. It can range in color from off-white to brownish, depending on the type of tea used. If you see any green, black, or blue mold, or if it has an unpleasant smell, it may be time to replace your SCOBY.