Before we begin I am by no means a professional Kombucha maker. I started making my own after a friend of mine gave me a SCOBY and taught me how to make it. Making my own Kombucha has become a delicious money saving hobby of mine.
What is a SCOBY?
SCOBY is an acronym that stands for Symbiotic Culture of Bacteria and Yeast. It is the live bacteria and yeast that ferment the tea and create the delicious fizz and tart taste in our beloved kombucha.The SCOBY covers up the fermenting tea. It shields it from the air and unwanted bacteria.
1 bottle of Original (unflavored) Organic Raw Kombucha. I use GT’s
1 12oz mason jar
1 paper towel
1 rubber band
About 1 month’s time.
1. Open your GT’s Original Kombucha and pour it into the mason jar slowly. You may have noticed some gooey looking stuff on the bottom of the bottle. You will want to get as much of that into your mason jar as possible. This will aid in forming your SCOBY. This is actually a small SCOBY beginning to form. (See photo above)
2. Drink some of the Kombucha from the bottle to create space for the rest of the Kombucha. Once there are only a few inches of Kombucha left in the original bottle swirl it around to make sure that you get all of the baby SCOBY into the mason.
3. Place your paper towel over the mouth of the mason and then place your rubber band around the mouth securing the paper towel.
&NOW WE WAIT. Wait for about four weeks (If you live in a colder region it may take longer). Store it in a cool dark place. The temperature should never exceed 70 degrees. If it does it could create mold rendering the SCOBY no good.
Waiting is the hardest part for me! I usually check on it every so often to see the progress.
I will update this post with photos of the progress. 🙂