Are you considering starting making kombucha? Or perhaps you’re noticing your budget for store-bought bottles grow each month? Obviously, you know where to start. And that’s by getting a kombucha scoby!
Making kombucha doesn’t take much. You need tea, sugar, and a starter culture (the kombucha scoby and its liquid).
While this drink is delicious and contains health benefits, everyone agrees that a kombucha scoby is not as attractive. That’s what it takes to save a little on your kombucha consumption!
There are 3 easy ways to find a kombucha scoby:
- Asking a friend for a “baby scoby”
- Buying one
- Making one from commercial kombucha
In this article, we show you how to make your own scoby from commercial kombucha. But if you’re looking for a quick and easy solution, we offer quality kombucha scobys in our online store ;)
Things to Know Before Making a Kombucha Scoby
First of all, you should know that the gelatinous disk is only an accessory to kombucha. The element that enables fermentation is in fact the very lively kombucha that comes with it, also known as the starter or liquid culture.
This contains the majority of microorganisms needed for fermentation (learn more about the kombucha scoby).
To develop a new kombucha scoby, you will need unpasteurized kombucha. Rest assured, the vast majority of commercial kombucha brewers do not pasteurize their kombucha (if you find it in the fresh produce section, it is not pasteurized).
The real challenge will be to find one that is plain (or very lightly flavoured). You can choose one with mild flavours and colours that are similar to tea.
Avoid using kombucha with hops or essential oils, since both of these components are detrimental to the growth of microorganisms.
How to Make a Kombucha Scoby?
- 6 tbsp. black tea
- ⅝ cup sugar
- 6 cup filtered or chlorine-free water
- 1 ½ cup plain commercial kombucha
- Pour 2 cups (500 ml) of boiling water into the jar and add the tea.
- Steep for 15 minutes. Remove the tea.
- Pour sugar and stir until dissolved
- Pour 4 cups (1 liter) of water. Your tea should now be lukewarm.
- Pour the kombucha.
- Cover the container with the cloth and rubber band.
- Let it ferment for 2 to 3 weeks at room temperature. A thin film will form on the surface and the taste of the kombucha should become more acidic.
- Taste from time to time and when you like the flavour, remove the scoby and about 500ml (2 cups) of liquid.
- You just created a kombucha scoby!
To get started fermenting kombucha with your new scoby, follow our Complete Guide to Making Kombucha.
After setting aside the kombucha scoby and its liquid to start your next recipe, you should have about 1.5 litres of plain kombucha left. You can drink it plain, or flavour it with your favourite ingredients.