This was an intimidating process for me, I was convinced I would mess it up and poison my husband and myself. But, I did it! I actually did it! To be honest, I really didn’t know this would work. It turned out much easier than I expected (this is the recipe I used).
What is a Scoby?
Scoby stands for Symbiotic Culture of Bacteria and Yeast. A Scoby is the living home for the bacteria and yeast that is needed to change sweet tea into kombucha. Scoby also acts as a protectant from the air and undesirable bacterias during the fermenting process. You may have even seen some baby Scoby in your jar of kombocha.
Growing scoby from scratch is easily done by combining tea, sugar and a jar of pre-made raw, unflavored organic kombucha (if you see a little floaty thing in the bottle that’s good! Baby Scoby!).
My Scoby took about 5 weeks to form, during the growing process you should keep your glass jar out of direct sunlight. I checked on it only once weekly, trying not to disturb it too much. During this time you’ll notice a faint vinegary smell, from what I’ve read that’s a good thing. Your Scoby should look brown/tannish in color and be floating to the top of your jar. I used two glass mason jars instead of the one and found that it worked pretty well for me.
Get the recipe here.
Stay tuned, I’m turning this Scoby into kombucha!