SCOBY – how I cultured my first scoby

I originally posted this article on my blog 3-25-15

If you follow my blog posts recently you know I am into fermented beverages and foods.

I was introduced to kombucha by my good friend Mary Hoffman, she told me that Kombucha is good for our health. I read that it is a probiotic food and it is actually living. I read that the starter for Kombucha is called SCOBY. That is an acronym for Symbiotic Colony of Bacteria and Yeast, some people say Symbiotic Culture of Bacteria and Yeast, others say Symbiotic Community of Bacteria and Yeast. You may hear some other synonym for Community but it all means Bacteria and Yeast living together in harmony, working together. I read that the yeast attracts the bacteria which is good bacteria such as lactobacillus. The yeast and the bacteria work together to eat sugar and make the probiotics that help our health. I could go into all the scientific information but you can read it yourself by doing some research if you are interested in all the scientific jargon. If you need help finding some of my resources where I got my information, let me know and I will post them for you. Some people refer to the SCOBY as a mushroom, some consider it to be  a fungus, I’m not sure how accurate that term fungus is when it comes to describing the SCOBY; I didn’t research that aspect of this process.

[UPDATE: After much research I can say absolutely a SCOBY is not a fungus. I can cite at least a dozen sources for reference but this one is the most comprehensive in lay terms and this website is a great source of information for all things Kombucha:

http://www.kombuchakamp.com/kombucha-is-not-a-mushroom-people ]

I really really like the GT’s Organic Raw Gingerade Kombucha. After some research I came to understand the SCOBY can be made from a good organic raw kombucha bought at the store. I know that some schools of thought about making a SCOBY differ as to what kind of commercial kombucha will work. I decided I would try the   GT’s Organic Raw Gingerade Kombucha because I could see the mother in the bottom of the bottle in store and it is raw and organic, the bonus is that I drank a bunch of from each bottle and then used the rest to make the SCOBY, and now I have some great glass bottles to put my kombucha in when it is done making. Yesterday [3-24-15] I embarked on the journey of making a SCOBY. See the pictures for day one and 2. The SCOBY takes from a couple to several weeks to make. Since the SCOBY doesn’t like to be disturbed in order to form properly,  I made a shelter that can sit on my counter top for the Kombucha jar to hide inside of. I used a small cooler that I had almost discarded because I lost the lid, but if you know me, you know my mantra is “Don’t Throw that Away!”

Day1_Kombucha_SCOBY_Starter

Day 0 making the SCOBY

Day1_Kombucha_SCOBY_Starter_shelter2

The SCOBY shelter with towel to cover the front and keep the kombucha jar in the dark.

Day2Kombucha_SCOBY_Starter

Day 1 – you can see the sediment on bottom and foam at top, I think a SCOBY is making.

Update 3-26-15

Day 2

Day 2

Day_17

Day 17 [April 10, 2015]

Day_23

SCOBY [day 23    April 16]

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