Kombucha - The fermented beverage has probably left an impression on you, whether you enjoy it or are just interested in the ever-rising popularity of the beverage craze. Because of the most crucial component, the SCOBY, kombucha is all about the power of fermentation and has a tart flavour that walks a fine line between sweet and sour. But what is a SCOBY and how does it contribute to the production of the probiotic-rich drink?
The idea of a SCOBY is not particularly enticing. A slimy, flat disc where the bacteria and yeast cultures that transform sweet tea into kombucha are kept. SCOBY stands for symbiotic colony of bacteria and yeast. By dissolving the sugars and turning them into acids, including amino, vitamins, enzymes, and alcohol, the odd-looking layer achieves this and produces the fizzy beverage we are all familiar with. Each time you make kombucha, a fresh SCOBY is created, commonly known as a "baby" SCOBY. The SCOBY also aids in the fermentation of sweet tea to produce additional kombucha. It is essentially the mechanism by which kombucha reproduces.
This is comparable to how bakers of sourdough bread have a "mother" dough or sourdough "starter." This starter, a special mixture of yeasts, is used to create further sourdough bread and must be "fed" with flour and water. The same story applies, but SCOBYs must be fed sugar and tea rather of wheat and water. Additionally, SCOBYs produce kombucha rather than sourdough.
Each time you make a fresh batch of kombucha, a new "baby" SCOBY will typically spread across the top of the beverage. So, whatever container you use to brew will determine its shape. Frequently, it will be joined to your original mother SCOBY and appear as a layer on top. However, it's also fine if they're not attached. To create smaller SCOBYs or to share with others, you can separate them from one another and use them to brew additional gallons of kombucha.
SCOBYs are typically cream to light tan in colour, and they typically turn browner with age. The brewer, the atmosphere, and the ingredients used all have an impact on the form, size, and colour of a healthy SCOBY.
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The SCOBY is said to form across the top of the brewing vessel to help construct a layer between the liquid and the air above it. It adds an extra layer of defence to keep dirt and other harmful bacteria or microbes from coming into touch with the brew by forming at least a small amount of a "seal." Additionally, the SCOBY serves as a "house" for bacteria and yeast to live in and attach to. You could notice some brown, stringy yeast clinging to a SCOBY. That's great; those yeasts are helpful to you.
How to make kombucha with Scoby?
Ingredients:
SCOBY
12 cups filtered water
6 tea bags of your choice (black or green)
1 cup organic raw granulated sugar
Any Fruit and herbs of choice
Method:
Make some tea (without milk). Add organic raw sugar granules and stir until combined. Transfer to a glass brewing pitcher that has been cleaned and sanitised. Now add Scoby and cover with a permeable cloth. Keep for 7–14 days in a warm, dark location. (Your kombucha will be less sweet if you brew it for a longer period of time.) After the initial brewing, take out the SCOBY and keep it. The kombucha will start to fizz during the second brewing period (days 14 to 21). During this stage, you can add your preferred fruits and herbs for flavour. Take out the fruit and herbs, then enjoy your homemade beverage!