Kombucha Part 2: How to Make Your Own SCOBY!

August 18 2016

Jacqueline Rosenhek

 

We have already covered what kombucha is, what its health benefits are and what you will need to make it, let’s talk about the main component of making kombucha, the SCOBY. The SCOBY is the living bacterium that ferments the tea and sugar thus making kombucha. It is the main source of where kombucha gets a lot of its health properties. For those of you who do not remember and do not feel like scrolling up to find the previous entry, a SCOBY is living bacterial yeast. It grows and reproduces under the right conditions and for those of you who are having trouble finding one you are in luck because you can make one!  Here is how you make a SCOBY:

You will need

  • 7 cups of clean water (1.6 L)
  • ½ cup of sugar
  • 4 bags of black tea
  • 1 cup of unpasteurized unflavoured store bought kombucha
  • A large ceramic or glass jar (about ½ gallon/1.8 L)
  • Tightly woven cloth (coffee filters, paper towels, napkins, very fine cheesecloth etc.)
  • Rubber bands

Now that you have what you need, it is time to make the SCOBY!:

  1. Pour the 7 cups of water into a clean pot and bring it to a boil.
  2. Add the tea and allow it to steep while the water slowly returns to room temperature. The water is only good to work with when it is at room temperature
  3. Pour the sweetened tea into the jar
  4. Cover the top of the jar with a couple layers of cloth and secure it with a rubber band
  5. Put the mixture somewhere dark and room temperature and let it sit for 1-4 weeks
  6. Keep the new SCOBY in its original tea until you’re ready to brew your first batch. The tea you used to make the SCOBY is likely very vinegary and should be tossed. Don’t use this tea as the starter to your first fermentation.

 

 

It is a very simple set of instructions, however when making a SCOBY, there are a couple things one must remember:

  • Never use decaffeinated tea
  • Only use black tea when making the SCOBY
  • Do not use honey (pasteurized honey can contain botulism and unpasteurized will kill the living bacteria)
  • Do not touch it while it is developing

 

If you follow these instructions properly you should be ready to begin to brew your own kombucha!!!

2 years ago

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