How to Grow Your Own SCOBY

Would you like to start making your own kombucha but want to bypass an online purchase? Growing your own SCOBY (Symbiotic Colony of Bacteria and Yeast.) is simple if you have access to store-bought kombucha. For this experiment I purchased raw kombucha, as pictured above. I used the Original flavor to avoid complicating the process with fruit or herbal flavorings.

I poured the kombucha into a jar. (A glass bowl would also suffice.) I covered with a cloth and rubber band and set on my pantry shelf.

My SCOBY took 4 weeks to form (pictured above). It might take less time depending on the season and the environment. After 6 weeks my homegrown SCOBY looked like this:

To transform your SCOBY into homemade kombucha, combine 8 black or green teabags (or 2 tablespoons tea leaves) with 14 cups boiling water. Allow to steep. Strain leaves or remove bags. Add 1 cup sugar and stir. Allow to cool to room temperature.

Transfer to clean jar and add SCOBY and 1-2 cups starter kombucha. This can be the kombucha that remains in your SCOBY container or you can purchase another bottle of kombucha.

Cover with cloth and secure with rubber band. Leave on counter for 5-7 days. Strain and start again. Continuous brew kombucha is also an option; see this previous post to learn more.

This post featured on Healing with Food Friday.

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Continuous Brew Kombucha

I took the plunge recently and switched from batch kombucha brewing to continuous kombucha brewing. Batch brewing involves a SCOBY, a starter, and sweetened tea. Brew for 7-10 days or so, then strain and enjoy. With continuous brewing, there is no straining. You drink 25% of the container and then refill.

For those just beginning this venture, I suggest going straight to continuous brewing. I find it MUCH easier and equally delicious.

Curious about kombucha? You're not alone. Many are discovering the benefits of probiotic beverages such as kefir, kvass, and kombucha.

What is kombucha? Kombucha is a fermented, probiotic, naturally carbonated tea, combining sweetened tea with a "mushroom" consisting of active cultures of yeast and bacteria. This mushroom is better known as a SCOBY or Symbiotic Colony of Bacteria and Yeast.

Can kombucha be harmful? Unlikely, but possible. The trick is proper preparation and careful monitoring of the culture. As with any fermented food, beneficial microbes are given favorable conditions to "win out" over the harmful ones. Kombucha utilizes a starter along with the SCOBY to ensure your beverage goes in the right direction. If the mushroom turns black or the drink smells "off," discard and begin again.

It's possible to mistake a healing reaction for a harmful one. When beneficial microbes are introduced into the digestive system, the "good guys" can kill off the "bad guys." This may result in a Herxheimer Reaction. If this occurs, back off of the ferment and try again with a small amount.

In addition, some people may be sensitive to the acetaldehydes present in kombucha. It's always best to start small when consuming any fermented food.

Where can I find a SCOBY? Most batches will produce an extra SCOBY. If you have a friend who is brewing kombucha, ask them for their next "baby." Be sure to ask for some of their finished beverage to add as a starter. Starter kits that include a SCOBY are available online. Sources include:

• Kombucha Kamp
• GetKombucha.com

What type of sugar and what type of tea? Any refined organic white sugar will work. Unlike water kefir which thrives on the minerals contained in unrefined sugar, kombucha does better with refined sugar. All fermented foods need a substrate, and white sugar works great for kombucha. As for tea? Black or green tea work well, but herbal teas can hinder the process. I like Pure Puer Tea.

What type of container is best? When brewing with the batch method, any glass jar will work. For continuous brewing, Kombucha Kamp offers a certified lead-free porcelain container as well as a stainless steel one. In the photo below I am using a 1.5-gallon glass dispenser with wire stand. I purchased mine at Bed Bath & Beyond for $16. A 3-gallon container is preferable.

With continuous brew, do I need to clean out the container? Once or twice a year is often enough to put the SCOBY aside and clean the container thoroughly. I recommend cleaning with raw apple cider vinegar because it cleans with no trace of chemicals. I use Vinegar of the Four Thieves.

What if my kombucha gets "off"? Because you're dealing with live organisms, the balance can veer off rather easily. It's not hard to get it back on course by making a few minor adjustments. This article titled Kombucha, the Balancing Act is an excellent resource for this.

You can do a second ferment by filling a glass container, tightening the lid, and letting it sit for 24 hours at room temperature. Add lemon, ginger, vanilla, cinnamon sticks, or any other favorite ingredient for enhanced flavor. The second ferment will add more fizz! My kids enjoy these bottles.

Continuous or batch, kombucha makes a great addition to anyone's daily routine!

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Overcoming My Fermentation Fears

I wrote an article recently for the organization HandPicked Nation about my former fear of fermentation. I am no longer afraid of letting food sit on a counter or in a pantry, because I understand the power of probiotic foods. This method of food preparation has been around for centuries, and for good reason. Here is an excerpt from the article:

In ancient Egypt apple cider vinegar was used as an internal and external antiseptic. In the 1500s sailors discovered that sauerkraut, loaded with vitamin C, could prevent scurvy during their long expeditions. Asian countries have relied on fermented soy for years in the form of natto and miso.

These cultures intuitively understood the health benefits without fully understanding the microbiology behind fermentation. Modern science has shown that bacterial cells in the body outnumber human cells by a factor of 10 to 1 (see this Scientific American article for more information). These cells comprise our microbiome and offer a rich source of protection for the human body. The bacterial physiology goes something like this: Beneficial microbes produce numerous metabolites. Lactic acid found in sauerkraut, fermented milk, and other food is one of these metabolites. The metabolites help crowd out harmful bacteria, essentially offering a self-regulating, safe antibiotic. Introducing lacto-fermented food is like sending in military reinforcements.

Since more than 70 percent of our immune system lies in the digestive tract, it makes sense to build up our microbial army.

Once convinced of the value of fermented food, I faced my fear of preparation. I can chop vegetables for a salad, but can I pound cabbage, add salt, and trust that it will turn into something edible? Can I handle sour milk?

I began with dairy kefir. Drawing on our local farmer’s goat milk, I purchased kefir grains online. I combined the two, and voilà! Goat kefir. The sour taste was a bit of a shock, but I slowly adjusted and (to my surprise) so did my taste buds.

Gradually I built up the courage to try sauerkraut. After a couple of botched jobs, I quickly learned there are no shortcuts when it comes to fermentation. It’s far better to use the proper equipment and follow directions. Creativity comes later.

Soon I mastered yogurt. Twelve months later I tried fermented fruit leather. In time I tried water kefir. Most recently I dazzled my family with lacto-fermented ketchup.

It’s been more than two years since I embarked upon my fermentation journey. I see the difference in my family’s health as well as my own. I find great reward in my at-home pharmacy and love the feeling of satisfaction every time I place a freshly-made ferment on my pantry shelf.

To read the entire article, visit the HandPicked Nation website.

Below is a tutorial from our momsAWARE Natural Year Challenge showing the steps involved in preparing sauerkraut. For the recipe and printed step-by-step instructions, see our Natural Year Challenge: Food Edition - Make a Vegetable Ferment.

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