What is a SCOBY? SCOBY-101

A SCOBY, which stands for Symbiotic Culture of Bacteria & Yeast, is a cellulose mat that plays a vital role in the process of making kombucha, a popular fermented tea. The SCOBY houses the bacteria and yeast that are responsible for transforming sweet tea into the tangy, fizzy beverage known as kombucha.

The Role of a SCOBY in Kombucha Brewing 

Each time you brew a batch of kombucha, a new SCOBY, often called a “baby” SCOBY, is formed. This “baby” usually grows across the top of the brewing vessel, taking the shape of the container. The original SCOBY, also known as the “mother,” continues to help the fermentation process by breaking down the sugars in the tea, allowing for the production of more kombucha.

Names and Characteristics of SCOBYs 

SCOBYs go by several different names, including: 

  • The Mother 
  • Kombucha Culture 
  • Pellicle 
  • Pancake 
  • Mushroom (although this is inaccurate, as it is not a mushroom) 

However, “SCOBY” is the term most used by kombucha brewers. Typically, a healthy SCOBY is cream to light tan in colour and may darken over time. SCOBYs can vary in appearance depending on factors such as the environment, brewing method, and ingredients used. 

Various healthy SCOBYs in different shapes and colours.

Why Do You Need a SCOBY? 

The SCOBY forms a protective barrier on top of the kombucha, which helps prevent unwanted bacteria or debris from contaminating the brew. Additionally, the SCOBY acts as a “house” for the bacteria and yeast, providing a structure for them to thrive during the fermentation process. Some brewers find that kombucha ferments more efficiently with a SCOBY, resulting in a faster and more robust fermentation. 

While many believe a SCOBY is necessary for brewing kombucha, it's possible to make kombucha with just a good amount of starter tea—a portion of kombucha from a previous batch. Even without an initial SCOBY, the fermentation process will often produce a new “baby” SCOBY on its own. 

Can You Eat a SCOBY? What Else Can You Do with It? 

SCOBYs are edible, although their texture is quite rubbery, like slightly over-cooked squid. Some people choose to eat them, believing they may contain concentrated amounts of beneficial bacteria and yeast. Others prefer to use them in various recipes, such as SCOBY fruit leather, jellies, or even smoothies. 

If you find yourself with an excess of SCOBYs, here are some creative ways to use them: 

  • Compost them: SCOBYs are a great addition to compost. 
  • Share with others: Give them to friends or fellow brewers who want to make kombucha. 
  • Make beauty products: Some people create DIY skin care products using SCOBYs. 
  • Feed to pets: Certain animals, like dogs, chickens, and horses, may enjoy eating SCOBYs. 
  • Craft with them: Some innovative people have even turned SCOBYs into “leather” to make wallets or purses
Homemade SCOBY fruit leather.

SCOBYs During Second Fermentation 

During the second fermentation of kombucha, when flavourings like fruit or herbs are added, it's common for small “baby” SCOBYs to form in the bottle. These can latch onto solid objects like fruit pieces, creating a slightly different texture in the kombucha. 

If you prefer a smoother drink, you can strain the kombucha to remove these small SCOBYs. However, it’s important to note that these flavoured baby SCOBYs shouldn’t be saved for future brews, as the flavours can degrade their effectiveness.

 

Kombucha with fruit flavourings and a baby SCOBY inside the bottle.