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 to grow your own little mushroom and many more answers to your questions about this wonder fungus can be found here!
First things first: What is Kombucha anyway?
Kombucha is a fermented tea drink with centuries of tradition. With the help of the scoby – also called kombucha mushroom – tea, sugar, water, and a starter liquid are transformed into a delicious drink. Scobys, with their many tiny 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 the fermentation process. Kombucha contains, for example, various organic acids, vitamins, and trace elements. Do you want to learn more about the topic and microorganisms? Further detailed information about Kombucha can be found on our KOMBUCHERY blog.
What does SCOBY stand for?
You've probably wondered what the term stands for or where it comes from. Scoby is the English acronym for SYMBIOTIC CULTURE OF BACTERIA AND YEASTS. So, simply put, a symbiosis of bacteria and yeast cultures. The culture is also often referred to as a mushroom, wonder mushroom, or kombucha mother. Scobys can be stored in a container with covering liquid for weeks and, with proper care, do not spoil. Without these diligent scobys, our unpasteurized and probiotic kombuchas would not exist.
What is a Scoby made of?
A scoby is actually not a true mushroom. Botanically, it is more like a lichen. It has a whitish-beige substance and takes on various round shapes. In this substance, various microorganisms, bacteria (e.g., lactic acid bacteria), and yeasts live together in a symbiotic relationship. They essentially help each other to survive. This is also held together by cellulose. Yeasts, for example, produce alcohol, which bacteria, in turn, can feed on. They then produce valuable organic acids from alcohol and oxygen. A pretty ingenious concept of nature!
At a glance:
- Cellulose
- Bacterial cultures (e.g., lactic acid and acetic acid bacteria)
- Yeast cultures
- Microorganisms
- Interaction in a type of symbiosis
This is what a Kombucha Scoby looks like
There's one thing it almost always has in common: 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 slightly pink. Its surface can be smooth but also very uneven. During the fermentation process, holes or small bulges can even form – that's completely normal! Depending on the liquid content, its composition is either more or less glassy. If you grow your own scobys at home, they will initially be thin. They form new layers day by day and become thicker and thicker. Scobys also have a slight vinegary smell.
Check your Scoby: Is this normal?You're 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: Caution, 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 into well-deserved retirement. ...my scobys smell like vinegar: This is completely normal, healthy scobys should smell like this. 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 a new scoby will form on the covering liquid faster than you can blink! |
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 of black tea or a mixture with green tea is common as a starter.
- The kombucha tea mushroom first 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. Given some time, it continually forms new gelatinous layers and becomes thicker and thicker.
- The yeasts first metabolize sugar into alcohol.
- The bacteria then 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!
Making kombucha yourself: 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 wonder mushroom, you surely want to know how you can bring it home. It's not difficult and possible in various ways.
Make your own Scoby
Many people don't know it, but growing your own kombucha mushroom is not difficult at all. You only need 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. A detailed guide on how to make it at home can be found here.
Make the kombucha mushroom [Instructions]: https://kombuchery.de/blogs/kombucha/kombucha-selber-machen-rezept
Buy Scoby
Various providers have virtually 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 cultivating 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 know someone who can spare a wonder 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 for fermentation more than just once. 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 the 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.
At a glance:
- store at room temperature
- no direct sunlight
- cover glass with a light cloth
- tea mushroom should be covered by starter liquid
- occasionally feed with some sugar if necessary
- can also be stored in the refrigerator in a closed glass (must be reactivated afterwards)
- follow care instructions
Everything 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 tiny microorganisms, it creates a delicious probiotic tea drink. With a little patience, you can cultivate 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 like your grandma and bottle it directly for you. You can still make your own kombucha mushroom from our unpasteurized Original.
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. Firstly, 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 without fruit flies. Do not place it in hot tea.
Can you eat the Scoby?
Yes, you can actually eat scobys. Whether as an ingredient in a smoothie or dried as jerky. Some kombucha hardliners even use it as a substitute for raw fish.
How does a Scoby form?
Through budding and/or fission, the complex structure of cellulose, yeasts, and bacteria forms during fermentation. A gelatinous layer first appears on the surface of the sweetened tea. Over time, new layers continuously form.
Is it dangerous to grow the Scoby yourself?
A SCOBY can be grown at home; clean work and careful checking for mold or other unusual changes are important. It is important to adhere to all hygiene regulations. If the mushroom is affected by mold, you must be very careful and preferably dispose of it. Important: Small bubbles, foam, and tea deposits are not mold, but normal results of the fermentation process.
How often can you drink kombucha?
There is no exact recommended intake for kombucha. We recommend slowly getting used to the tea drink. Everyone tolerates the drink differently. How often and in what quantity you drink kombucha is an individual decision and depends, among other things, on your personal tolerance.
How healthy is Kombucha?
Kombucha offers a healthy alternative to traditional soft drinks. With its many live cultures and various nutrients, it is a drink that not only quenches your thirst. However, it is also true that a kombucha with a lot of sugar is of course not as healthy as one with as little as possible.
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