What Is a SCOBY? Plus, How to Use It to Make Kombucha
Whether you’re a kombucha fanatic or just an observer of the beverage trend’s ever-growing popularity, the fermented beverage has likely made an impression.
With a tangy taste somewhere between sweet and sour, kombucha is all about the power of fermentation, and it’s all because of the key ingredient: the SCOBY. But what is a SCOBY and how does it help create the probiotic drink?
What is a SCOBY?
Let’s get that out of the way: the concept of a SCOBY is far from appealing. An acronym for symbiotic colony of bacteria and yeast, a SCOBY is a slimy, flat disk used to ferment sugared tea into kombucha. The funky-looking layer does this by breaking down the sugar and converting it into acids — including amino acids, vitamins, and enzymes — and alcohol, creating the bubbly beverage we all know and love.
According to a study by CyTA Journal of Food In terms of kombucha health benefits, the SCOBY encourages the growth of additional membranes, expands to fit within its container and works to keep the microorganisms on the surface, allowing enough oxygen for their development and protecting the microorganisms from unwanted ones to protect against UV rays.
Even better? Your SCOBY is reusable. Once mature and healthy, you can reuse your SCOBY (and give away parts of it) until it turns a dark brown—about six months to a year.
Where can you get a SCOBY?
While growing your own SCOBY is an easy and entirely possible process, buying an organic SCOBY or borrowing one from another brewer is also a viable means of getting hold of that crucial kombucha element.
If you decide to go the borrowing route, know that the SCOBY grows with each batch of kombucha – after you’ve brewed yours, you can simply cut off the top portion (about an inch) and attach the rest of the original to yours return friend! Growing a SCOBY requires raw kombucha, so renting or buying one for your first batch might be the best option.
How do you breed a SCOBY?
Chef Julius Fielder is all about plant-based recipes. Here he trains followers how best to breed a SCOBY. Follow the instructions below and you’ll soon have one of your own – and plenty of kombucha jars to follow.
Ingredients:
6 1/4 cups filtered water
1/2 cup organic raw granulated sugar
1 tbsp (4 bags) of black tea of your choice
1 cup raw, unpasteurized kombucha
Instructions:
1. Boil water.
2. Remove from heat and add tea and sugar. Stir until the sugar has dissolved.
3. Allow the mixture to cool to room temperature.
4. Cover a large jar with cheesecloth and secure with a rubber band. Once the mixture has cooled, strain into the glass.
5. Add raw kombucha and stir.
6. Leave the jar for 3-4 weeks.
7. Once the water has cooled, strain into a glass and then add raw kombucha.
8. A layer will begin to form after 1-2 weeks. Submerge the layer with liquid to avoid fungal growth.
9. After about a month your SCOBY is ready to use! Use the recipe below to make your own kombucha.
10. Store in a sealed glass jar in the fridge when not in use – or loan it to a friend!
How to use a SCOBY to make kombucha
Here shares Dr. Halie Schoff’s favorite healthy kombucha recipe to take home – the best way to get those beneficial probiotics without the excess sugar!
Ingredients:
Your SCOBY
12 cups of filtered water
6 tea bags of your choice (black or green)
1 cup organic raw granulated sugar
Fruit and herbs of your choice
instructions:
1. Get your SCOBY by crafting it yourself using the instructions above or get one from a friend.
2. Brew your tea.
3. Add organic crystal raw sugar and mix until dissolved. Pour into a (clean and sanitized!) glass brew pitcher.
4. Add SCOBY and cover with a breathable cloth. Keep in a warm, dark place for 7-14 days. (The longer you brew, the less sweet your kombucha will be.)
5. After the first brewing process, remove and store the SCOBY.
6. During the second brew (day 14-21) the kombucha will start to bubble. During this stage, add fruits and herbs of your choice for flavor.
7. Remove the fruit and herbs and sip!
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