John Miller
Kombucha is a fizzy, fermented drink made with green or black tea. It is sometimes referred to as kombucha mushroom tea, but it is not made with fungi. The mushroom is actually a symbiotic colony of bacteria and yeast, or a SCOBY. This is the key ingredient to start your fermentation. You can buy a SCOBY online or from a health food store, or you can grow your own from scratch by combining tea, sugar, and some pre-made kombucha. To care for your SCOBY, you should keep it in a container with some sweet tea or fermented kombucha to keep it moist. This is known as a SCOBY hotel. It's important to keep flavourings, oils, and extracts away from your SCOBY, as they can degrade and weaken it over time.
How to care for a kombucha mushroom
| Characteristics | Values |
|---|---|
| What is a kombucha mushroom? | A symbiotic colony of bacteria and yeast, also known as SCOBY (Symbiotic Culture Of Bacteria and Yeast) |
| What does it look like? | A mushroom or gelatinous gel that forms on top of the brew |
| What does it feed on? | Plain "real" tea (not herbal teas or infusions), cane sugar, and water |
| What should be avoided? | Flavored teas, herbal teas, and infusions as they can degrade and weaken the SCOBY |
| How to store? | Cover the mouth of the jar with a few layers of tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. Place the jar at room temperature, away from direct sunlight |
| How long does it take to ferment? | 7-10 days, or longer depending on taste preference |
| How to care for the SCOBY? | Keep extra SCOBYs in a container with some sweet tea/fermented kombucha to keep them moist (commonly called a SCOBY hotel) |
| How to trim the SCOBY? | Use clean hands or scissors to trim SCOBYs or separate them |
| How to deal with yeast overgrowth? | Remove some of the yeast but do not get rid of it all as it helps create carbonation |
| How to store while on holiday? | Create a holding jar and feed the SCOBY every 4-6 weeks with fresh sugar tea and starter tea, or place it in the refrigerator (but this may cause damage to the SCOBY) |
| How to dehydrate the SCOBY? | Place them on unbleached parchment paper and allow them to dry in a warm spot until they are the consistency of jerky |
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What You'll Learn
Keep it covered
Keeping your kombucha scoby covered is essential to prevent contamination from mould or harmful bacteria. Covering the jar also keeps out small insects, such as fruit flies, which can be an issue.
The best way to cover your kombucha is to use a few layers of tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. Cheesecloth is not ideal as it is too easy for insects to get through. You can also use a cloth to wrap the jar if you can't keep it out of direct sunlight. Sunlight can prevent the kombucha from fermenting and the scoby from forming.
If you are taking a break from making kombucha, you can place your scoby in a holding jar in the refrigerator. This will slow the fermentation process and place the scoby in a state of hibernation. However, this is not an ideal solution as there is a high risk of mould when scobys are in the fridge.
Another option is to dehydrate your scobys and store them in a sealable plastic bag in the refrigerator. Dehydrated scobys will generally survive in the refrigerator for at least three months.
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Avoid sunlight
Sunlight is bad for your kombucha mushroom. It can prevent the kombucha from fermenting and the scoby from forming. Therefore, it is important to keep your kombucha mushroom out of direct sunlight. If you can't keep it away from sunlight, wrap the jar in a cloth.
When leaving your kombucha mushroom to dry, beware of fruit flies and other pests. It is recommended to dry several scobys as the process is not very precise and there is a high failure rate. Having multiple scobys increases the odds of successfully rehydrating at least one scoby when you are ready to start making kombucha again.
If you are going on holiday, you can place your kombucha scoby in a holding jar in the refrigerator. However, this is not an ideal solution as the risk of mould when scobys have been in the fridge is high. The cold will slow the fermentation process and place the scoby in a state of hibernation. This process may cause some damage to the scoby.
If you are taking a break from making kombucha, you can allow a batch of kombucha to brew for up to six weeks. The resulting brew will have a strong vinegar taste and can be discarded or used in place of vinegar.
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Use real tea
Kombucha is a fermented drink made with green or black tea. The SCOBY (symbiotic culture of bacteria and yeast) is sometimes referred to as a "mushroom" because it forms a film or spongy, jelly-like substance on top of the tea.
To care for your kombucha mushroom, it is important to use "real" tea, which means plain tea (not herbal teas or infusions). Black tea is the best and most nutritious tea for SCOBY growth, but green tea can also be used. Avoid flavoured teas, as they can degrade and weaken your SCOBY over time. Even if they are "natural", flavourings can contain anti-bacterial agents that kill the bacteria in your kombucha.
If you want to add flavour to your kombucha, it is best to do so during the second fermentation process. This way, you can ensure that your SCOBY remains strong and healthy.
When making kombucha, bring water to a boil and add tea bags. Allow the tea to cool to room temperature before pouring it into a glass or stainless steel container and adding the SCOBY. Keep the container covered and store it at room temperature, out of direct sunlight.
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Store in a jar
Storing your kombucha mushroom, or SCOBY, in a jar is a great way to keep it healthy and happy. Here's a detailed guide on how to do it:
Firstly, make sure your jar is clean and sterile. Rinse it thoroughly to ensure there is no soap residue. You can use glass or stainless steel, but avoid using metal utensils with your SCOBY as it can react with the metal.
Next, prepare a batch of sweet tea. Use plain black tea, as this is the best for SCOBY growth. Add granulated sugar to boiling water and stir until dissolved. Then, add the tea and allow it to cool to room temperature. You can add flavourings like fruit or herbs, but some sources advise against this as certain flavourings can degrade and weaken your SCOBY over time.
Once your tea has cooled, pour it into the jar. Add a SCOBY from a previous batch or one you've sourced from a friend or store. You can also use a "baby SCOBY" from a bottle of store-bought kombucha. Cover the jar with a few layers of tightly-woven cloth, coffee filters, or paper towels secured with a rubber band.
Store your jar of kombucha at room temperature, out of direct sunlight. The ideal temperature is around 70°F. Sunlight can prevent fermentation and SCOBY growth, so keep it away from bright light.
Your kombucha will need to be fed every 4-6 weeks. Discard some of the liquid and add fresh sugared tea or just sugar. Stir well. Over time, liquid will evaporate, so keep an eye on the levels and top it up when needed.
If you're going on holiday or taking a break from brewing kombucha, there are a few options. You can place your SCOBY in the refrigerator, but this comes with a high risk of mould. Alternatively, you can dehydrate several SCOBYs and store them in the refrigerator for at least 3 months.
Remember, always handle your SCOBY with clean hands and utensils to avoid contamination. With proper care, your kombucha mushroom will be healthy and productive!
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Keep it moist
Keeping your kombucha mushroom, or SCOBY, moist is essential for its survival and optimal functioning. Here are some tips to ensure your SCOBY stays properly hydrated:
Use the Right Liquid
Feed your SCOBY with sweet tea or fermented kombucha. You can use a combination of fresh sugar tea and starter tea, maintaining the same ratios as when preparing a typical batch of kombucha. Avoid using flavored or herbal teas, as they can degrade and weaken your SCOBY over time. Stick to plain "real" tea, such as black or green tea, for the best results.
Maintain Proper Hydration
Keep your SCOBY in a container filled with enough liquid to fully submerge it. Over time, liquid will evaporate, so regularly top up the container with fresh sugared tea or sugar to maintain the appropriate fluid levels.
Store in a Suitable Environment
Place your SCOBY in a relatively cool spot, ideally at room temperature (around 70°F). Avoid direct sunlight, as it can interfere with the fermentation process and SCOBY formation. If you need to store your SCOBY for an extended period, consider placing it in the refrigerator, but be aware that the risk of mold increases in colder temperatures.
Handle with Care
When handling your SCOBY, always use clean hands or utensils. Avoid using metal utensils, as they can react with the liquid. If you need to trim or separate SCOBYs, use clean hands or scissors, and don't attempt to clean off the brown stringy yeasty bits, as they contribute to carbonation.
Create a SCOBY Hotel
If you have multiple SCOBYs, consider creating a SCOBY hotel by storing them together in a container with sweet tea or fermented kombucha. This will help maintain their moisture levels and keep them healthy.
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Frequently asked questions
The kombucha mushroom is a Symbiotic Colony Of Bacteria and Yeast (SCOBY). It is not a fungus, but a "'mother' culture that is key to the fermentation process.
To grow a kombucha mushroom, you will need tea (black tea is recommended), sugar, and some pre-made kombucha. Combine these ingredients and pour the mixture into a large jar. Cover the mouth of the jar with a few layers of tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. Keep the jar at room temperature, out of direct sunlight, and let it sit for 7-10 days.
To care for your kombucha mushroom, keep it in a container with some sweet tea/fermented kombucha to keep it moist. This is commonly called a SCOBY hotel. Keep the brown stringy yeasty bits on your SCOBY as they help create carbonation. Avoid adding flavourings, oils, and extracts as they can degrade and weaken your SCOBY over time.
If you are going on holiday, you can place your kombucha mushroom in a holding jar with fresh sugar tea and starter tea. Keep it in a cool spot and every 4-6 weeks, discard some of the liquid and add either some fresh sugared tea or just some sugar. Alternatively, you can place the kombucha mushroom in a jar of sugar tea and starter tea in the refrigerator. However, this is not recommended as the risk of mould is high.
