Live Kombucha SCOBY

Live Kombucha SCOBY: Your Starter Culture for Craft Brews

Introduce the authentic fermentation process into your kitchen with our Live Kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast). This rubbery, disk-shaped culture is the powerhouse behind kombucha, transforming sweet tea into a tangy, effervescent, and probiotic-rich functional drink. Our SCOBYs are mature, robust, and ready to start brewing your continuous supply of delicious, homemade kombucha.  

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How to Use the SCOBY

Brewing kombucha is a satisfying, two-stage process that centers on the health of the SCOBY:

1. Prepare the Sweet Tea: Brew 1 litre of black or green tea, add 60-80 grams of regular cane sugar, and let it cool completely to room temperature.
2. Primary Fermentation (F1): Place the cooled sweet tea, your SCOBY, and about 100ml of strong starter liquid (some finished kombucha) into a clean glass jar. Cover the jar with a breathable cloth and secure it with a rubber band.
3. Ferment: Leave the jar at room temperature (around 68–78°F or 20–25°C) for 7 to 14 days. The SCOBY feeds on the sugar and caffeine, creating organic acids and carbonation.
4. Taste and Bottle: Once the kombucha is tart to your liking, remove the SCOBY and a cup of the liquid (your starter for the next batch). Bottle the rest of the kombucha.
5. Secondary Fermentation (F2): Add fruit juice, pureed fruit, or herbs to the bottled kombucha, seal tightly, and let it sit for 2-5 days to build carbonation. Then, chill and enjoy!

 

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Flavoring Suggestions:

• Classic: Fresh ginger slices and a squeeze of lemon.
• Berry: Muddled raspberries or strawberries.
• Tropical: Mango chunks and a sprig of mint.
• Herbal: Dried lavender or hibiscus flowers.

 

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Vitamins, Minerals, and Nutrients Content

The finished kombucha, created through the SCOBY’s metabolic processes, offers an enhanced nutritional profile compared to plain tea:

• Organic Acids: Contains beneficial acids like Acetic Acid (found in vinegar), Gluconic Acid, and Lactic Acid, which give kombucha its signature tang and are thought to aid digestion.
• B Vitamins: The yeast component synthesizes various B Vitamins, including B1 (Thiamine), B6 (Pyridoxine), and B12 (Cobalamin), essential for energy metabolism.
• Antioxidants: Retains the antioxidants present in the original tea, especially if green tea is used, which helps fight cell damage from free radicals.
• Trace Minerals: Contains trace amounts of minerals like Manganese, Potassium, and Iron derived from the tea and the sugar used in the initial brew.
• Probiotics: Provides a diverse community of beneficial bacteria (like Gluconobacter and Acetobacter) and yeast, contributing to gut health.

 

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Scientific Research into the Benefits

Research on kombucha often explores its traditional uses and isolates the compounds created during fermentation:

1. Gut Microbiota Support: Studies have highlighted kombucha’s potential to introduce live microbes, contributing to a more diverse and resilient gut microbiota. The organic acids may also create an environment in the gut conducive to beneficial bacteria.
2. Antioxidant Properties: Research has confirmed the antioxidant capacity of kombucha, particularly in varieties brewed with green tea, suggesting a role in protecting the body against oxidative stress.
3. Hepatoprotective Potential: Some animal and lab studies suggest that the fermentation process enhances the tea’s ability to act as a hepatoprotective agent, helping to support liver function.
4. Antimicrobial Activity: Due to its acidity (low pH) and the presence of acetic acid, kombucha has been shown in laboratory settings to inhibit the growth of common pathogens, demonstrating natural antimicrobial properties.

 

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What Not to Do (SCOBY Care Guidelines)

Maintaining a strong, healthy SCOBY is key to continuous successful brewing. Avoid these common mistakes:

• Do Not Use Flavored or Herbal Teas: Stick to pure black or green tea. Avoid teas with essential oils (like Earl Grey), or herbal blends, as they can inhibit or harm the SCOBY.
• Do Not Let it Overheat: Never add your SCOBY to hot or warm tea. Wait until the sweet tea has cooled completely to room temperature, as heat will destroy the live cultures.
• Do Not Use Non-Cane Sugars: The SCOBY requires sucrose (cane sugar) as its primary food source. Avoid using artificial sweeteners, honey (which has its own antimicrobial properties), or stevia for the primary fermentation, as they can starve the culture.
• Do Not Use Wide-Mouth Containers Without a Cloth: A metal lid or air-tight seal will cause pressure to build up, potentially leading to a dangerous explosion. The SCOBY needs to breathe; a cloth and rubber band are essential.