KOMBUCHA SCOBY
Kombucha lovers need no introduction to the myriad of benefits that this unconventional but delicious drink offers. But did you know that Kombucha SCOBY has many benefits and uses of its own? That’s right, the SCOBY – the pellicle that forms at the top of Kombucha – can be the key to an endless supply of Kombucha if you know how to use it!
Kombucha tea has been around for centuries; while its exact origin is uncertain, historians agree that it originated in China. In the USA, it skyrocketed to popularity after GT Dave founded GT Living Foods and made Kombucha tea commercially available. Because of how easy it is to get Kombucha these days, anyone can make their own SCOBY at home and start cost-effectively reaping its rewards since each batch of Kombucha yields a new SCOBY
This blog will teach you everything you need to know about the wonderful Kombucha SCOBY, as well as the ways you can use up any extra SCOBYs you end up with!
What is a Kombucha SCOBY?
The SCOBY is also called a Kombucha mushroom, Kombucha mother, or Kombucha starter; because it gives birth to Kombucha and is the most critical part of the brewing process. SCOBY stands for ‘Symbiotic Culture of Bacteria and Yeast.’ The bacteria and yeast work together, or symbiotically, in the fermentation process that produces Kombucha.
Fermentation is a chemical process during which carbohydrates, such as starch or sugar, are converted to alcohol. Fermentation is actually a very common process used to create many foods and beverages, including kefir, sourdough bread, and beer! While all of these are prepared using a similar symbiotic culture to SCOBY, SCOBY is unique in its composition and benefits.
SCOBY hosts a wide variety of bacteria and yeast species that aid the fermentation process and give Kombucha its unique benefits. It also comprises cellulose – an insoluble structure found inside plant cells – that gives it its dish-like structure. The term SCOBY was invented by software engineer Len Porzio after he and his colleagues had difficulty differentiating between the Kombucha drink and the culture that formed on top of it – both of these were referred to as Kombucha at the time.
Getting to Know Your SCOBY
A SCOBY can vary in its shape, color, and size – but you can expect a typical SCOBY to be round, dense, opaque, and rubbery. A healthy SCOBY will have a mild, vinegar-like smell, but if you detect a strong cheese-like stench, this means the SCOBY is decaying and needs to be discarded. Another indication of decay is the growth of mold on the SCOBY. Rest assured, though, that most SCOBYs are at pretty low risk of contamination as long as you handle them carefully.
If you’re interested in brewing Kombucha at home, you will need the right SCOBY. You can obtain a starter kit or culture either online or from a health food store; these come with instructions for growing a SCOBY.
If you buy a SCOBY, make sure it’s certified as organic to reduce your exposure to pesticides. Alternately, you can borrow a SCOBY from a friend and return it after growing your own. Once you grow a SCOBY, you can cut it into 1-inch pieces and use those in a new batch – this will create even more SCOBYs since the culture continues to grow with every batch of Kombucha! As long as the proper conditions are maintained, a SCOBY will continue to grow.
Making a SCOBY Hotel
If you have multiple SCOBYs on hand, you can create what’s called a SCOBY hotel. And you will have numerous SCOBYs on hand if you brew Kombucha regularly since, as explained above, each new batch makes a new SCOBY. A SCOBY hotel is a way to store extra SCOBYs if you want to take a break for brewing or simply want to have some backups.
To make a SCOBY hotel, all you need to do is put all your extra SCOBYs in a large glass container – something like a 1-gallon jar would work well – and add a bit of unflavored Kombucha or room temperature sweet tea. Keep the jar covered with a breathable cloth to keep insects and dust out while allowing the mixture to breathe. And that’s it, your SCOBY hotel is ready!
Making this hotel is easy, but maintaining it requires extra care. Keep the hotel at room temperature (72 to 82 degrees Fahrenheit works best), and be careful when adding new SCOBYs so you don’t contaminate the mixture. A healthy hotel will keep your SCOBYs safe for about a year, but it’s best to check in on it every few months. If the liquid seems to be drying up, you can “feed” your hotel by adding some more sweet tea!
What is a Kombucha SCOBY good for?
A Kombucha SCOBY is best for brewing your own Kombucha; once you get the hang of it you’ll be able to make the refreshing, probiotic-rich beverage whenever you like! To brew Kombucha, simply add your SCOBY to a batch of sweetened black or green tea, seal the container, and place it in a warm spot (around 68 to 80 degrees Fahrenheit). That’s it!
The bacteria and yeast in the SCOBY will then ferment the mixture, which takes 1-4 weeks. Once the wait is over, you’ll have a lovely batch of the fizzy, tangy drink called Kombucha. If you’re an experienced brewer, you can add flavors like herbs, juice, or fruit to change the flavor of your Kombucha.
Nutritional Benefits of the SCOBY
The SCOBY isn’t only used to brew Kombucha; it can be eaten as well! The SCOBY has many benefits from the fermentation process, such as an increased concentration of probiotics. Probiotics are a type of beneficial bacteria that live in your gut. Consuming them has been linked to improved immunity, reduced cholesterol levels, and enhanced weight loss!
The cellulose housing of the SCOBY also has certain benefits. Cellulose is an insoluble fiber that is technically classified as a carbohydrate, but unlike soluble carbohydrates, it isn’t converted to energy or fat in your body. It instead assists in the healthy functioning of your digestive system! Studies have also linked the adequate consumption of insoluble fiber to a reduced risk of heart disease, diabetes, and even cancer. Western diets tend to lack insoluble fiber, so adding a concentrated source of it – like a SCOBY – can be beneficial.
Vegan Leather
This is one of the most interesting ways to use Kombucha SCOBYs; one that goes to show how versatile the SCOBY really is! As the world moves towards sustainability, animal leather is frowned upon even by non-vegans. The traditional alternative is faux leather, which isn’t sustainable either since it’s made of PVC.
Associate Professor Young-A Lee of Iowa State College created vegan, biodegradable leather using Kombucha SCOBYs in 2016, and some experts think that, in the future, it might even be possible to grow our own leather at home using Kombucha SCOBYs! In 2018, 17-year-old Heather Weir became the youngest Australian to be accepted into the London School of Fashion after she created a vegan leather jacket completely out of Kombucha SCOBYs.
What Happens If You Eat A SCOBY?
We’ve now established that SCOBYs are both edible and beneficial, so nothing bad can come from eating them. The SCOBY has little to no calories and is vegan-friendly, so it will suit most people’s diets. However, whether or not you enjoy the experience depends on multiple factors, and there are certain things you ought to know before you pick up your SCOBY and take a bite.
Firstly, while all SCOBYs are edible, some can be too tough to chew which makes it impossible to eat them. The solution is to choose the youngest and freshest SCOBY in your collection for eating purposes as these tend to be both softer and more appealing to look at! You also want to select a SCOBY that is nice and thin. If you don’t have a thin SCOBY at hand, you can cut a layer off of the youngest one you have.
It is also worth mentioning that not everyone likes the taste of SCOBYs; they tend to be chewy and have a distinct tart flavor. Luckily, there are plenty of great recipes out there that use SCOBYs – pick a delicious one and you’ll get the SCOBY’s benefits while masking its taste. SCOBYs are often used as a meat substitute for vegans and vegetarians; they can be cooked to resemble jerky or even calamari.
Other popular dishes that use Kombucha SCOBYs include smoothies, cookies, popsicles, candy and gummies, and even dog treats! If you find it difficult to incorporate the SCOBY into such recipes, you can try making a puree out of it first and then using it as a base.
References
- https://www.britannica.com/topic/kombucha
- https://www.forbes.com/sites/christinatroitino/2017/02/01/kombucha-101-demystifying-the-past-present-and-future-of-the-fermented-tea-drink/?sh=655c44de4ae2
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5216880/
- https://www.kombuchakamp.com/5-questions-with-len-porzio-kombucha-legend
- http://www.boochsleeve.com/
- https://pubmed.ncbi.nlm.nih.gov/22944875/
- https://www.youbrewkombucha.com/scoby-care-hotel
- https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858
- https://pubmed.ncbi.nlm.nih.gov/11387176/
- https://pubmed.ncbi.nlm.nih.gov/11114681/
- https://pubmed.ncbi.nlm.nih.gov/24299712/
- https://www.hsph.harvard.edu/nutritionsource/carbohydrates/fiber/
- https://www.futurity.org/scoby-fabric-kombucha-leather-1149392-2/#:~:text=A%20sustainable%20film%20made%20from,mixture%20of%20vinegar%20and%20sugar.
- https://theconversation.com/will-we-soon-be-growing-our-own-vegan-leather-at-home-68498
- https://www.livekindly.co/vegan-leather-jacket-kombucha-london-college-of-fashion/
- http://kombuchahome.com/can-eat-kombucha-scoby/
- https://www.fermentingforfoodies.com/kombucha-scoby-jerky/
- https://www.sidechef.com/recipes/4210/kombucha_scoby_candy/
- https://www.culturedfoodlife.com/recipe/scoby-puree/
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