SCOBY (an acronym for Symbiotic Culture Of Bacteria and Yeast) is a slightly gelatinous, slightly sinewy mat that is reminiscent of raw chicken. The SCOBY is a necessary component of brewing kombucha but there are several ways in which to obtain one.
PURCHASE: SCOBY can be purchased from a number of online vender's ranging from
kombucha specific businesses to independent kombucha brewers. As each
batch of kombucha results in an extra SCOBY kombucha brewers tend to
have extras for sale or trade. On occasion SCOBY's are offered for free. (My twitter friend, @KombuchaLady frequently sells SCOBY)
GROW: One can grow a SCOBY from a purchased bottle of Kombucha. Details below.
Growing a SCOBY (inspired by this post)
1 bottle raw, unpasteurized Kombucha with no fruit juice added
2 bags caffeinated tea
1 tablespoon sugar
large glass jar
piece of breathable fabric
Place sugar and tea bags in the jar. Pour in two cups of boiling water. Allow the tea to steep for 10 minutes then remove the tea bags. Stir to dissolve sugar. Allow to cool then pour in the whole bottle of store-bought Kombucha. Cover jar with fabric and secure with rubber band. Leave, undisturbed, until a SCOBY forms (approximately 2 weeks). Use SCOBY in regular kombucha brewing process.
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