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SCOBY - The Kombucha mushroom briefly explained

What is a SCOBY actually?

You have probably already wondered what the word SCOBY stands for or where it comes from. SCOBY is the English abbreviation for SYMBIOTIC CULTURE OF BACTERIA AND YEASTS . Simply put, a symbiosis of bacteria and yeast.

Over the centuries, in addition to the word SCOBY, the name Kombucha tea mushroom has established itself in society. This is not a real mushroom at all.z.

What is a Scoby made of and how is it constructed?

The scoby is actually not a real tea mushroom. In the botanical sense, it is more like a lichen made of a whitish-beige substance made up of yeast and bacteria than a fungus. This substance is in turn held together by cellulose. The yeast and bacteria live in a community, so to speak, and benefit each other. For example, yeasts produce alcohol, which in turn feeds bacteria, which then produce valuable organic acids from alcohol and oxygen.

Even if Scobys has many different visual variations, it is usually round like a pancake and its consistency is a bit slippery. Its surface can be smooth, but it can also be very uneven. During the fermentation process, holes or small bulges can appear in the Scoby - this is completely normal! Depending on the amount of liquid, the Kombucha tea mushroom is either more or less glassy in its composition..



How does a Scoby work?

The Kombucha tea fungus initially spreads flat on the surface of the so-called nutrient solution. He wants to get as much oxygen as possible first. As a result, the underlying tea mushroom culture is thickened or a new scoby forms. The scoby always forms new, tightly packed layers and thus becomes thicker and thicker. In some cases the scoby will sink to the bottom of the fermenter. A new tea fungus then forms on the surface and the scoby at the bottom of the vessel stops growing.


We'll explain to you how, with a little patience, the right ingredients and very simple equipment, you can breed your own Scoby!

You need:

  • 1 large glass jar with a wide opening, well rinsed without detergent! (Vinegar is a handy cleaner))
  • Tea e.g. green tea, black tea (without flavorings / artificial additives))
  • Organic raw cane sugar
  • Filtered water at bestt
  • unpasteurized kombucha (e.g.Kombucha Original)
  • 1 air-permeable, clean drape
  • Environment for the Scoby: 1 room with a temperature between 20 and 30 degrees

And let's go:

  1. Boil tea with cane sugar for 8 to 10 minutes (8g tea per liter / 60g organic cane sugar per liter)
  2. Pour the tea and sugar mixture into the glass vessel and let it cool down overnight Important: Cover the glass with the air-permeable, clean cloth and secure with a rubber band or tape !
  3. The sugar should now be completely dissolved
  4. Now the unpasteurized kombucha can finally be added in a ratio of 1 to 10
  5. Then reattach the drape to the jar and place the glass in a safe place


Depending on the conditions, it can take 7 to 21 days for the Kombucha mushroom to form on its own. At first it looks like small bubbles of foam are forming on the surface of the liquid. Over time, these become more and more dense until you can slowly see the Scoby.

KOMBUCHERY Blog Autor Merle 

Thank you for reading!
You can find more of my articles from A, such as non-alcoholic kombucha cocktails to Z, such as lemon- Ginger kombucha, on oursKOMBUCHERY blog. Let's learn more about kombucha together!
Merle from Kombuchery

Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.

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