Homemade Scoby for Making Kombucha
The first essential step to homemade kombucha is to make a ‘SCOBY.' What is this thing with the cute name, you say? Well, SCOBY stands for 'symbiotic culture of bacteria and yeast'. In reality it's a gelatinous blob that acts as the central control station of kombucha fermentation. Let's make a SCOBY!
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 wide mouth 1.5 liter glass jar
- 2 black tea bags, or 2 tbsp loose black tea leaves
- 2 cups boiling water
- 4 tbsp sugar
- 1/2 cup kombucha starter tea
Instructions
- 1
Buy kombucha 'starter tea' at the store, getting unflavored if possible.
- 2
Use the same 1.5 liter jar that you will make kombucha in, as the scoby shape will then form to fit the size of the jar. Sterilize the jar.
- 3
Brew the tea by adding tea, boiling water and sugar to a mixing bowl. Stir until sugar is melted. Let cool to room temperature.
- 4
Add in the kombucha 'starter tea'. Mix then pour all into the jar. Cover jar mouth with paper or cloth towel secured with a rubber band.
- 5
Place in a dark corner and wait for the scoby to form on top of the tea. This might take anywhere from a couple of weeks to a month or so. The scoby is ready when it is strong enough to handle, about 1/8 inch thick.
- 6
When your scoby's ready it's time to make some kombucha! We're posting on that next so stay tuned.