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SCOBY is a bacterial and yeast culture that gives rise to a probiotic drink called kombucha

Edited and resized image by Tim-Oliver Metz is available on Unsplash

What is a SCOBY?

The term SCOBY stands for “symbiotic culture of bacteria and yeast”. It is an ingredient used in the fermentation and production of kombucha. In this process, carbohydrates, such as sugar or starch, are transformed into alcohol or acid by the action of beneficial microorganisms (see study about it here: 1).

SCOBY's appearance may vary, but it is typically dense, round, rubbery and opaque, with a mild vinegar-like smell. If SCOBY has a cheese-like odor, it may indicate that it is decomposing and needs to be discarded.

How it works

Kombucha is produced from the fermentation of a SCOBY fed on sweetened black or green tea. SCOBY's bacteria and yeast break down sugars in tea and convert them to alcohol, carbon dioxide and acids (3).

After one to four weeks, the result is a fizzy, sour, spicy and sweet drink. Its specific flavors depend on the fermentation time, the tea used and the addition of other ingredients such as fruits, juices or herbs.

Fermentation also increases the concentration of probiotics - microorganisms that are beneficial to gut health.

Studies have associated the consumption of probiotics with lower cholesterol levels, increased immunity and weight loss (4, 5, 6).

If you're interested in making your own kombucha, getting a SCOBY is the first step.

Look for an organic SCOBY to reduce the risk of exposure to pesticides and ensure product quality (7). You can also borrow a SCOBY from a friend you farm or join an online community to find a spot with SCOBY to spare.

As SCOBY continues to grow with each batch of kombucha, it can be split and shared by simply cutting an inch piece from the top.

Although the risk of contamination is low when handled properly, dispose of your SCOBY immediately if you notice mildew, an unpleasant smell or any signs of deterioration.

How to make

You can also grow your own SCOBY:

1. You can do this using raw, unflavored kombucha and one cup (250 ml) of green or black tea sweetened with one to two tablespoons (14 to 28 grams) of sugar.
2. Mix the kombucha and cold tea in a pitcher and cover well with a coffee filter or tea towel.
3. Place the jar in a warm place - around 20 to 30 °C - and let it ferment for up to 30 days. As SCOBY begins to form, it gradually becomes thicker and less translucent.
4. When SCOBY is about 2-3 cm thick, you can use it to make a new batch of kombucha using green or black tea and sugar.