Scoby sounds a bit like a wonderful mythical creature from a fantasy world. In reality, however, it is the kombucha culture. What exactly does the name stand for? 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 exactly is Kombucha?
Kombucha is a fermented tea drink with centuries of tradition. With the help of the Scoby – also called the kombucha mushroom – tea, sugar, water, and a starter liquid are transformed into a delicious beverage. Scobys, with their many small microorganisms and enzymes, do a great job within 7-14 days. From a liquid with four simple ingredients, a refreshing drink full of healthy nutrients and other microorganisms is created at the end of fermentation. Kombucha contains, for example, various organic acids, vitamins, and trace elements. Do you want to learn more about the topic and microorganisms? More detailed information about Kombucha can be found on our KOMBUCHERY blog.
What does SCOBY stand for?
You've probably wondered what the name stands for or where it comes from. Scoby is the English abbreviation for SYMBIOTIC CULTURE OF BACTERIA AND YEASTS. In simple terms, it's a symbiosis of bacterial and yeast cultures. The culture is also often referred to as a mushroom, miracle mushroom, or kombucha mother. Scobys can be stored for weeks in a container with covering liquid and, with good care, will not spoil. Without these diligent Scobys, our unpasteurized and probiotic kombuchas would not exist.
What is a Scoby made of?
The Scoby is not actually a true mushroom. Botanically speaking, it is more like a lichen. It has a whitish-beige substance and takes on various round shapes. Within this substance, various microorganisms, bacteria (e.g., lactic acid bacteria), and yeasts live together in a symbiotic relationship. They essentially help each other survive. This is also held together by cellulose. Yeasts, for example, produce alcohol, which in turn can be consumed by bacteria. These then produce valuable organic acids from alcohol and oxygen. A rather ingenious concept of nature!
In summary:
- Cellulose
- Bacterial cultures (e.g., lactic acid and acetic acid bacteria)
- Yeast cultures
- Microorganisms
- Interplay in a kind of symbiosis
This is what a Kombucha Scoby looks like
One thing it almost always has in common is its round, pancake-like shape. It consists of whitish, gelatinous layers. These feel a bit slimy and take some getting used to. Depending on the type of tea used, its color can vary from beige to dark brown to light pink. Its surface can be smooth, but also very uneven. During the fermentation process, even holes or small bulges can appear – this is completely normal! Depending on the liquid content, its consistency is either more or less translucent. If you grow your own Scobys at home, they are initially thin. They form new layers day by day and become progressively thicker. Scobys also have a slight vinegary smell.
Check your Scoby: Is this normal?Are you not quite sure if your tea mushroom is still healthy? We'll help you interpret your little Scobys. A few simple checks and you'll be on the safe side. Your little care guide! My Scoby ...... has small black or green spots: Warning, mold – please discard. ... has different colors: this can happen and is completely normal. ... has small white bubbles in the initial stage: This can also happen and doesn't necessarily mean mold. ... is at the bottom of the container: Don't panic! In the worst case, a new kombucha scoby will form on the surface. ... is dark brown and falling apart: Your mushroom is a bit exhausted and should be sent to a well-deserved retirement. ... my Scobys smell like vinegar: This is completely normal; healthy Scobys should smell this way. The starter liquid also usually has a more intense smell. ... my Scoby sinks to the bottom of the container: Don't worry! This happens, and faster than you can blink, a new Scoby will form on the surface liquid! |
This is what a healthy Scoby looks like!
This is what mold on a Kombucha culture looks like!
From Scoby to Kombucha: How the Tea Mushroom Works
- Similar to kefir and kefir grains, kombucha is produced during fermentation with the help of a culture.
- The culture, consisting of bacteria and yeasts, uses the sweetened tea as a nutrient solution.
- A tea infusion as a starter from black tea or a mixture with green tea is common.
- The kombucha tea mushroom initially spreads on the nutrient solution in the container. In some cases, the mushroom sinks to the bottom. Then, a new one slowly forms on the surface, and the lower one usually stops growing. With some time, it forms new gelatinous layers and becomes progressively thicker.
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The yeasts first metabolize sugar into alcohol.
- Then the bacteria take over and metabolize the alcohol and various substances from the tea into organic acids and other valuable nutrients.
The symbiosis with its unusual appearance truly does a magnificent job!
Make your own Kombucha: Here's how [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 to bring it home. It's not difficult and possible in various ways.
Make your own Scoby
Many people don't know this, but growing your own kombucha mushroom isn't difficult at all. All you need is sugar, tea, water, and an unpasteurized kombucha as a starter liquid (e.g., our Original). This way, you can save money and observe the fermentation process from the beginning. You can find detailed instructions for home production here.
How to make a Kombucha mushroom [Instructions]: https://kombuchery.de/blogs/kombucha/kombucha-selber-machen-rezept
Buy Scoby
Various providers have essentially made a business out of kombucha Scoby cultivation and sell these and the so-called starter liquid online. This way, you can save the time you would otherwise spend growing the mushroom yourself. These are then shipped in a starter liquid. This starter liquid is actually just very sour unpasteurized kombucha.
Get a Scoby as a gift
If you're really lucky, you'll have someone in your circle of acquaintances who can spare a miracle mushroom and some starter liquid for you. With this and the kombucha Scoby, you can then start your new batch.
Storing Scoby for Kombucha
The great thing about a kombucha mushroom is that you can use it not just once for fermentation. Well-cared for and stored, it can bring you joy for quite a while. Kombucha lovers and connoisseurs affectionately call the storage place a "hotel." A place where the kombucha mushroom feels comfortable and waits for you for the next fermentation. The hotel is simply a large glass filled with starter liquid. Unpasteurized, sour kombucha serves as your starter liquid. The glass should be stored at room temperature. Your kombucha mushroom should be completely covered with starter liquid and covered with a breathable cloth. A pH value of 2.3 to 3.5 is ideal for your Scobys. The low pH value ensures that germs have difficulty multiplying.
In summary:
- Store at room temperature
- No direct sunlight
- Cover glass with a light cloth
- Tea mushroom should be covered by starter liquid
- Feed occasionally with a little sugar, if necessary
- Can also be stored in the refrigerator in a closed jar (must be reactivated afterward)
- Observe care instructions
All about storing in the Scoby Hotel: https://kombuchery.de/blogs/kombucha/scoby-hotel-lagerung-und-haltbarkeit
Scoby or not Scoby – the mushroom makes it bubble!
As you've noticed, the Kombucha Scoby is a true wonder 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 your first batch of homemade Kombucha right away. If that's too much effort for you, no problem. We ferment our Kombucha just like your grandma and bottle it directly for you. From our unpasteurized Original, you can still make your own Kombucha mushroom yourself.
FAQs about Scoby and Kombucha
How long does it take to grow my own Scobys?
Depending on the conditions, it can take 6 to 21 days for Scobys to form. In winter, it often takes longer than in summer.
Can the mushroom be accidentally destroyed?
The tea mushroom can withstand a lot. You can even use scissors to remove yeast strands or similar. However, it can suffer under various conditions and become inactive and sluggish. For one, it should not be too thick. Also, never wash the container it lives in with dish soap beforehand (preferably with vinegar). Ensure a hygienic environment free of fruit flies. Do not place it in hot tea.
Can you eat the Scoby?
You can actually 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 does a Scoby form?
Through budding and/or splitting, the complex structure of cellulose, yeasts, and bacteria forms during fermentation. Initially, a gelatinous layer forms on the surface of the sweetened tea. Over time, new layers continuously form.
Is it dangerous to grow the Scoby yourself?
Growing a Scoby is certainly not dangerous. It is important to adhere to all hygiene regulations. If the mushroom is affected by mold, you must, of course, be very careful and preferably dispose of it. Important: Small bubbles, foam, and tea deposits are not mold, but rather normal results of the fermentation process.
How often can you drink Kombucha?
There is no specific consumption recommendation for Kombucha. We recommend a gradual approach to the tea drink. Everyone tolerates the drink differently. However, integrating one bottle into your daily routine is a good measure.
How healthy is Kombucha?
Kombucha offers a healthy alternative to traditional soft drinks. With its many live cultures and various nutrients, it's a drink that not only quenches your thirst. However, it's also true that a kombucha with a lot of sugar is naturally not as healthy as one with as little as possible.
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