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

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 a "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 often sold as "non-alcoholic" beverages, but homemade can have a higher amount of alcohol. It's all about how long you allow your tea to "work" and whether 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. Since using kombucha, it seems to be helping, and my physician told me to continue using it as a probiotic.

3/30/2021 3:25:07 PM

I just started a scoby after reading from another website, just thought I would share. This is my first go with this. I started with the GTS original, same as you suggested, I poured the whole bottle into a clean wide mouth quart jar covered with cheese cloth using rubber band, I did not add anything else as this was the instructions from other website except I put in quart jar instead of leaving in GTS bottle. I placed this in dark cabinet, 11 days later there was a thin scoby on top. 6 more days and I have a 1/4 inch thick scoby. I am now at the next step of making tea. Just find it interesting the multiple ways of making scoby and kombucha. Anyway hope mine turns out well. My son mentioned Mother Earth News so I thought I would check here as well.

Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters