A SCOBY (Symbiotic Culture of Bacteria and Yeast) is essential for brewing kombucha, and while many people prefer to buy a ready-made SCOBY from trusted sellers, it’s possible (and fun!) to grow your own at home. However, caring for a SCOBY after it’s grown is just as important for successful kombucha brewing. 

In this guide, we’ll cover everything you need to know about growing your own SCOBY and caring for it to keep it healthy and productive. 

 

How to Grow Your Own SCOBY 

If you have patience and enjoy experimenting in the kitchen, growing a SCOBY can be a rewarding experience. Here’s what you’ll need and how to do it. 

Ingredients: 

  • At least 2 cups (16 fl. oz) of raw, unpasteurised, unflavoured kombucha. 

Steps to Grow a SCOBY: 

  1. Prepare the Kombucha: Pour your 2 cups of unflavoured, raw kombucha into a clean glass jar. 
  2. Cover the Jar: Use a breathable cotton cloth to cover the jar, securing it with a rubber band. This will allow air to flow while keeping out dust and insects. 
  3. Place in a Dark, Ventilated Spot: Let the jar sit in a dark, warm, well-ventilated area. Don’t disturb the jar during this process, as any movement may cause the SCOBY to sink and slow down the growth process. Expect to wait 4-5 weeks for the SCOBY to fully form. In colder climates, this could take 6-8 weeks. 
  4. Monitor the SCOBY: Once the SCOBY reaches a thickness of about ½ inch, and the liquid has reduced to about a cup of highly acidic tea, it is ready to be used in kombucha brewing.

Caring for Your SCOBY 

Once your SCOBY is ready, taking care of it properly is essential to ensure it stays healthy and continues to produce great kombucha. 

Key Care Tips: 

  1. Store in a SCOBY Hotel: If you’re not ready to brew right away, you can store your SCOBY in a “SCOBY hotel”, which is simply a glass jar with some starter tea (unflavoured kombucha). This keeps it alive and healthy until you’re ready to use it. 
  2. Feed it Regularly: Even if you’re not brewing, you should occasionally add fresh sweet tea to your SCOBY hotel to keep the bacteria and yeast fed. 
  3. Keep it in the Right Environment: SCOBYs thrive at room temperature in a dark, well-ventilated space. Avoid exposing your SCOBY to direct sunlight or extreme cold. 
  4. Never Refrigerate Your SCOBY: Refrigeration slows down fermentation and may damage your SCOBY, making it less effective. 

 

Brewing with Your New SCOBY 

After your SCOBY has grown, you can start brewing kombucha! Here’s a basic guide to brewing your first batch: 

Basic Kombucha Recipe: 

  • 6-7 cups of water 
  • 1-1 ½ tbsp loose-leaf black tea 
  • ½ cup white sugar 
  • Your SCOBY and starter tea 

Brew your tea and allow it to cool completely before adding the SCOBY and starter tea. Let the mixture ferment for about 7-10 days, and soon, you’ll have your first batch of home-brewed kombucha! 

 

Downsides of Growing Your Own SCOBY 

While it’s fun to grow your own SCOBY, there are some downsides to consider: 

  • Time-Consuming: Growing a SCOBY can take up to 6-8 weeks, depending on your environment, while ordering one online is much faster. 
  • Risk of Failure: If you use poor-quality kombucha as the base, your SCOBY may not grow, or it could be weak and ineffective. Be sure to use raw, unflavoured kombucha from a trusted source. 

 

Conclusion 

Whether you grow your own or purchase one from a reliable source, the key to brewing great kombucha lies in having a healthy SCOBY and maintaining it properly. With the right care and attention, your SCOBY will provide you with delicious, probiotic-rich kombucha for months to come!