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Growing Your Own Kombucha SCOBY (Symbiotic Colony of Bacteria and Yeast)


| 3/6/2020 9:30:00 AM


Kombucha Mother Growing In Jar

Kombucha has become a household name as well as becoming very expensive. It is known for its healing properties most commonly as a probiotic. Fermentation has become very popular and this is one of the more common fermented products today.

Kombucha "tea" has been around for a very long time. Some say it originated in Japan but has been known to have history in Russia as well.

My first encounter with a SCOBY was about 20 years ago in a most unusual way. At that time I did not know the name "Kombucha" or SCOBY — this was before it became popular. I was very interested in and studying herbology and medicinals so, a family friend (a very sweet elderly lady who has since passed away) gave me a "healing tea mushroom". She said the tea was for ailments. The SCOBY is still referred to as "mushroom" but is not a mushroom. It is a combination of bacteria and yeast. She told me how to make the tea and how to feed the mushroom.

There has been controversy as to whether or not Kombucha is "alcoholic". Well, any fermented product does break down to have a small amount of "alcohol". Kombucha purchased in markets are sold as "non-alcoholic" beverages but home-made can have a higher amount of alcohol. It's all about how long you allow your tea to "work" and if you do a second fermentation. Traditional Kombucha is made with black tea and sugar.



I have Irritable Bowel Syndrome (IBS) and was concerned that the yogurt culture I was eating may be having a bad effect due to my sensitivity to dairy products. So, I considered using kombucha as a substitute probiotic. My main concern with kombucha was the fermentation aspect. I also have a sensitivity to fermented products. Fermented products have a very high histamine content and people who are histamine-intolerant can react. Because using kombucha, it seems to be helping and my physician told me to continue using as a probiotic.



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