Kombucha Scoby: All You Need to Know About the Beneficial Tea Fungus

You're probably wondering: What is a "mushroom" doing in my drink? In fact, the kombucha tea fungus is neither a classic mushroom nor a lichen, but a cellulose matrix colonized by microorganisms. In this article, you will learn how to use this kombucha culture yourself at home. In addition to all sorts of interesting facts about the tea fungus, we also want to tell you how you can grow a kombucha fungus at home in a fermentation vessel.

Kombucha? Tea fungus? The basics at a glance!

Kombucha (pronounced: Kom-boo-cha) is a fermented beverage made from tea in a fermentation vessel. Bacteria and yeasts are used to form the so-called kombucha fungus (SCOBY = SYMBIOTIC CULTURE OF BACTERIA AND YEASTS). The kombucha fungus enables the fermentation of the sweetened tea and thus shapes the composition and typical taste of the finished kombucha.

What do you do with a kombucha fungus? If well cared for, a kombucha culture can be used for new fermentations over a long period of time and repeatedly for homemade kombucha.

What does the kombucha tea fungus consist of?

The SCOBY is not a lichen and not a classic fungus. Its visible structure consists predominantly of bacterial cellulose, in which bacteria and yeasts of the kombucha culture live. Therefore, it is sometimes mistakenly called a yeast fungus. This substance is held together by cellulose. The yeasts and bacteria exist in a symbiotic relationship and mutually benefit each other. The yeasts produce alcohol, which in turn feeds bacterial strains, which then produce valuable organic acids from alcohol and oxygen.

Kombucha fungi are in most cases round like a pancake and their consistency is somewhat slimy. Their surface can be smooth, but also very uneven. During the fermentation process, holes or small bulges can form in the Scoby – this is completely normal! Depending on the liquid content, the kombucha tea fungus is more or less glassy in its composition.

Depending on the culture, tea and fermentation conditions, the following components, among others, have been described in various kombucha studies. Not all of them are automatically contained in every SCOBY or kombucha or are present in nutritionally relevant quantities:

• Bacterial species
• Acetic acid bacteria
• Yeast strains
• Enzymes
• Vitamins such as folic acid, vitamin B1, B2, B3, B6, B12, C, D, E, K
• Minerals and trace elements, such as iron, magnesium, calcium, copper, zinc
• Healthy acids, such as lactic acid, acetic acid, citric acid, natural carbonic acid
• 14 different amino acids
• Secondary plant compounds, such as polyphenols and isoflavonoids, which have an antioxidant effect
• Alcohol (between 0.1 and 0.4 g - which corresponds to about the amount found in orange juice or non-alcoholic beer)
• Caffeine or theine (when using black or green tea)

Behind the scenes: How does the Scoby fungus work?

Nutrients and ingredients

The kombucha fungus first spreads out flat on the surface of the so-called nutrient solution. The yeasts feed on the sugar used in kombucha production. They turn it into carbonic acid and alcohol. The acidic environment can make it difficult for many undesirable microorganisms to grow, but it does not replace clean and hygienic fermentation.

The Scoby grows and thrives

Scobys want to get as much oxygen as possible. This causes the underlying tea fungus culture to thicken or a new Scoby to form. The Scoby always forms new tightly packed layers and thus becomes thicker and thicker. In some cases, the Scoby sinks to the bottom of the fermentation vessel. A new kombucha tea fungus then forms on the surface and the Scoby at the bottom of the vessel stops growing. The batch in the fermentation vessel can be easily stored with a covering cloth.

The fermented end result – kombucha tea!

Simply put: Kombucha is a fermented tea beverage. With the help of a kombucha culture, various sweetened tea varieties, e.g., green tea, black tea, are fermented in a fermentation vessel.

The mushroom tea offers a delicious, naturally carbonated, sweet-sour alternative to lemonades or other soft drinks. Completely without unnecessary sugar and artificial additives. During fermentation, various organic acids, microorganisms and other fermentation products can be formed, depending on the culture and production process.

Possible effects of kombucha

Traditionally and on the internet, numerous health effects are discussed around kombucha. At the same time, kombucha is currently being scientifically investigated, among other things, with regard to its fermentation, microorganisms, organic acids and other ingredients.

However, no general statements can be derived from this that kombucha can prevent, treat or alleviate diseases or specific complaints. What was actually investigated in the respective food and under the respective study conditions is always decisive.

Let the kombucha mushroom sprout: Grow your own kombucha culture

For your own kombucha culture to develop, you need unpasteurized "raw" kombucha as the most important ingredient for growth. This also serves as a starter liquid. Because without the many still living microorganisms, it will be difficult to grow your own kombucha mushroom. Similar to milk kefir and water kefir and the kefir crystals, kombucha needs SCOBYs for fermentation.

You can buy kombucha starter kits online or you know someone who makes kombucha themselves and gives you a Scoby.

With a few ingredients, all of which should ideally come from organic farming, you can successfully make your own kombucha mushroom (kombucha culture) at home. With water, tea (green tea or black tea), sugar and a starter kit (mushroom with starter liquid) or alternatively without mushroom with unpasteurized kombucha (e.g. Raw Original from KOMBUCHERY LINK), the kombucha mushroom develops depending on the conditions between 7 and 21 days.

Once upon a time… A short history of the tea fungus

Where does kombucha culture come from?

The Western world is still a bit unfamiliar with kombucha tea, but in other parts of the world, the drink with the unusual name and its long tradition has long been no secret. It is generally agreed that kombucha originated in East Asia, Japan or China.

A Chinese legend

Among other legends, this one states that kombucha originated when Emperor Qin Shi Huangdi, around 247 - 221 BC, decided to achieve immortality and commissioned an alchemist to brew a drink that would grant him eternal life. The alchemist administered kombucha to him. A few years after he got used to kombucha, he switched to pills and died. Whether this story actually happened historically is, of course, not proven – it is rather one of the many legends surrounding kombucha.

Kombucha, the name

Kombucha could be derived from a Japanese seaweed tea "Kombu" - seaweed + "Cha" - tea = "Kombucha". Over centuries, a small error could have crept in and the tea today has little to do with our modern kombucha.

Leftover Kombucha Mushroom? 4 Alternative Uses

You can use your SCOBY not only for new kombucha. Kombucha cultures that you no longer need for your tea can also be reused for exciting recipes and DIY ideas.

1. Refreshing recipe for summer: Sweet Beet (for 2 servings):

• 4 cm peeled and chopped ginger
• 300 ml natural kombucha
• 100 ml freshly squeezed orange juice
• 100 ml carrot juice
• 100 ml beetroot juice
• 2 teaspoons freshly squeezed lemon juice

And here's how to mix it:
Mix all ingredients in a blender for about 15 seconds and your kombucha summer drink is ready.

2. Kombucha as a dressing for your salad

The Scoby now simultaneously becomes the mother of vinegar for your homemade kombucha vinegar. The longer the kombucha ferments, the more acid is produced. The added sugar ferments more and more over time. To make vinegar from your kombucha, it simply has to ferment for much longer. We recommend fermenting kombucha for 4 weeks first. For this, you can add one tablespoon of sugar every 2 weeks over a period of 6 weeks.

In between, you can, of course, always taste it with a small spoon to see if the vinegar tastes good to you. This sounds like a long time at first, but you will then be rewarded with a mild, homemade vinegar. Perfect for salads and other fresh dishes.

3. Kombucha Face Mask – Let your complexion shine with Kombucha

What you need for 2 applications:

• 100 g Scoby
• 15 ml Kombucha (raw, unflavored)
• 15 ml coconut oil

Here's how to do it:

First, chop the Scoby and half of the kombucha in a blender. Then you can slowly add the coconut oil and mix everything into a creamy mass. Before applying the face mask, we recommend thoroughly cleansing your face with water. Now the mask can be applied evenly to the face. After an exposure time of approx. 10 to 20 minutes, you can carefully rinse off the mask and then pat your face dry.

Attention! Make sure the mask does not get into your eyes, as this could sting.

4. Kombucha – Foot Bath

Care for your tired feet easily with kombucha. All you need is a bathtub or a small bowl and you're good to go!

What you need:

• 250 ml very sour kombucha or alternatively 150 ml kombucha vinegar
• 1 cup Epsom salt or alternatively other mineral salt
• Eucalyptus oil or another natural essential oil of your choice

Here's how to do it:

Simply add both ingredients to a bathtub with warm water and soak your feet for 10 minutes. Afterwards, your skin will feel super soft.

Kombucha Mushroom "Scoby" – Don't be afraid of bacteria!

Our body harbors an enormous variety of microorganisms. This so-called microbiome and its interactions with the human body are the subject of intensive research. How exactly diet, lifestyle, and individual foods influence the microbiome is complex and cannot be reduced to a single fermented food.

The SCOBY particularly vividly demonstrates how bacteria and yeasts work together in a complex community during fermentation.

If you feel like fermenting your own, you can make your own kombucha at home with a SCOBY.

FAQs about the tea fungus

How does a kombucha mushroom form?

The kombucha culture is held together by cellulose, in which yeasts and bacteria exist in a symbiotic relationship and mutually benefit each other. The yeasts produce alcohol, which in turn feeds bacteria, which then produce organic acids from alcohol and oxygen.

How can you store the kombucha tea fungus?

A SCOBY hotel is a large jar filled with sufficient acidic starter liquid. Finished kombucha serves as the starter liquid. Cleanliness, sufficient acidic liquid, and a suitable cover are important. Even with longer storage, it should be regularly checked for mold or other noticeable changes.

Can you eat the kombucha mushroom?

Yes, theoretically you can eat the kombucha mushroom. Some recommend it for vegans as a substitute for sushi. However, since it alone is not exactly a culinary delight, it is a good idea to process parts of the Scoby or kombucha for delicious recipes, such as smoothies, pancakes, and even as a face or hair mask. You can find the recipes on our blog.

Can you freeze the Scoby mushroom?

You can freeze the Scoby, but it is very cumbersome to reactivate it afterwards. Therefore, we recommend storing it in a large jar, covered with a cloth, and safely stored in starter liquid in a so-called Scoby Hotel. There it can be stored for up to several years.

How does kombucha taste?

The fermented tea drink (fermented drink, kombucha drink, kombucha tea) is perceived by most as sweet and sour, somewhat tart. Depending on the processing, batch, starter liquid or secondary fermentation, in which the kombucha can be flavored with juice, herbs or fruits, it tastes very refreshing, fruity and, with ginger, even pleasantly spicy.

Why is kombucha healthy?

How healthy a kombucha is depends on its specific recipe. Factors such as sugar content, type of tea used, other ingredients, and post-fermentation processing play an important role.

In raw and unpasteurized kombucha, live microorganisms can remain in the finished drink. During fermentation, organic acids and other natural fermentation products are also formed.

However, no general effect on the intestines or immune system can be derived from this.

When should you drink kombucha?

You can basically drink kombucha at the time of day that suits you best: in the morning, with a meal, or as a refreshment in between. A specific time is not necessary for this.

How much kombucha should you drink?

With kombucha, it's like with many other foods: The right amount is individual. If you're new to kombucha, you can start with a small glass and see how it works for you. A universally valid daily maximum amount cannot be derived from this.