Guess we have a mystery ingredient in our hands! What’s that Scoby?
We have been talking to you about Scoby for a while. And while you might have a gist about this ingredient, we are here to give you an in-depth look at it!
There is absolutely no arguing that a mature Scoby is very alien-looking. And maybe even a bit gross. However, they make the most amazing Kombucha! So if you are looking to tickle your kombucha buds, you need to know what it is, how it works, and WHY it is important in the fermentation process.
What exactly is a Scoby?
Scoby is an acronym for Symbiotic Culture Of Bacteria and Yeast because that is exactly what it is. For your kombucha to ferment, it requires a lot of support. And the Scoby is the living home for them while they work at transforming the sweet tea into the tangy and fizzy Kombucha.
It is a cellulose-based biofilm that forms when you ferment lactic acid bacteria, acetic acid bacteria, and yeast together! It is extremely essential to make kombucha because it is the vessel in which the ingredients to make the Kombucha, exist. That is why sometimes they are also called Kombucha Mothers.
It is a rubbery film that usually floats on top of the fermenting mixture. It seals off the mixture from the air and prevents external bacteria from entering inside and causing undesirable changes to the Kombucha.
Can you make a Scoby from scratch?
A naturally occurring part of the Kombucha fermentation, a Scoby keeps constantly renewing itself to keep the symbiotic relationship between the two, healthy. So every time you brew kombucha with your Scoby, a new layer keeps getting formed! The ability of Scoby to constantly regrow is what makes it an amazing and extraordinary ingredient.
What does Scoby look like?
When you get your Kombucha from the store, there is a little blobby thing inside the bottle - the Scoby! During the fermentation process, the Scoby is a bit more obvious. But as the process progresses, it becomes a cloudy, jelly-like mass that gives off a smell like vinegar. This usually puts people off and makes them wonder if the Kombucha is okay. But this looking and smelling strange is a good indication that the fermentation is going exactly as it should.
What does Scoby do?
The bacteria and yeast in the Scoby break down the sugars in the tea and make them into Carbon dioxide and acid - making it into the tangy-fizzy drink that so many people associate the name with. The Scoby is then removed and the Kombucha is bottled or (in the case of the Sunmanc Kombucha) spray dried into powder! This Scoby can be saved and reused to make another batch of Kombucha.
If you are a fan of Kombuchas, and want to make your own, without the worry of acquiring a Scoby, or fermenting the drink for 2 weeks, cart out the Sunmanc Kombucha - Peach. It is an easy and convenient way to get your Kombucha on. It has every benefit of your regular Kombucha, with a few added ones. No alcohol, or sugar and has minimal caffeine. Plus, it is great for your gut and tastes like a refreshing peach.