Kombucha Scoby
A scoby is a culture of bacteria & yeast that acts as a starter for making kombucha. This thick, rubbery, gelatinous disc or film is composed of bacteria and yeast living together, feeding on sweet tea to ferment it into kombucha. The scoby grows and forms a new layer with each batch and is essential for the fermentation process, converting sugars into alcohol, carbon dioxide, and acids.
Find it in store
Ask your local Scoop about price and availability.
Ingredients
Kombucha scoby. Prepare a large 2 litre jar Method: Dissolve 150 grams raw sugar (3/4 cup) in tea made with 2 Litres water, 4 black tea bags. Let it cool to room temp not more than 30 degrees. Let it sit in a large jar at room temperature (25-30 degrees) needs to be at least 24 degrees cover with a paper towel held with an elastic band. Taste after 5 days - a new scoby should have formed and it's a case of letting it ferment to one's own taste. The longer it sits the more sour it will become. The warmer it is the quicker it will ferment.