Got S.C.O.B.Y.?!

Got what?!  Symbiotic Colony Of Bacteria and Yeast (S.C.O.B.Y.)!  It’s what everyone wants on the kitchen counter right?  It is the first ingredient in making Kombucha.  Now you’re wondering what Kombucha is….

Kombucha is a lightly effervescent fermented drink of sweetened tea that is used as a functional food.  Well that is somewhat how Wikipedia describes it.  I would describe it as a fermented sweet tea drink used for good gut health.  Kombucha tea can be bought in bottles in most health food stores <insert expensive> or you can make your own <insert fun science project>. 

We started home brewing Kombucha back in 2006 after receiving a healthy S.C.O.B.Y. from a friend.  In the Kombucha brewing world sharing a S.C.O.B.Y. with a friend is better than paying for one.  It’s all done in good health and good wishes. 

The S.C.O.B.Y. is a culture comprising Acetobacter (a genus of acetic acid bacteria) and one or more yeasts.  These form a zoogleal mat.  This mat is often referred to as the S.C.O.B.Y., fermentation mother or mushroom.  This mat was received with written instructions on how to brew the tea, handle the S.C.O.B.Y. and what utensils to use.  Always handle the S.C.O.B.Y. as a living culture and protect it from harm.  Always wash your hands and rinse them with white vinegar before touching the S.C.O.B.Y.  Never allow metal to come in contact with the S.C.O.B.Y., use glass jars and plastic or wooden utensils.  Here are the basic instructions:

Bring 2 cups of water to a boil, add 1 cup of white sugar and bring back to a boil.  Then add 5 green or black tea bags (no decaf), steep for 8 minutes, remove tea bags.  Put 10 cups of water into a gallon size glass jar (that has been rinsed with a smidge of white vinegar).  Add the tea mixture to the water, when water is cooled to room temperature (it thrives in 68° - 85°F) safely add the S.C.O.B.Y. to the mixture.  Cover jar with cloth and rubber band and put it in a dark place for 10-14 days. 

After 10 – 14 days, remove the S.C.O.B.Y. and save a cup of the tea mixture to help kick start a new batch.  (Follow the instructions from the beginning for the next batch but put the cup of starter with 9 cups of water.) 

For the second fermentation period, in two ½ gallon glass jars, put in 2 cups of grape juice per jar.  Fill with the remainder of the strained (use a plastic fine-mesh strainer) Kombucha tea.  Put a tight lid on jars and let sit at room temperature for 3 – 5 days.  If a new S.C.O.B.Y. grows during the second fermentation discard it before putting the tea into the refrigerator. Refrigerate and enjoy!

Side notes ~ the S.C.O.B.Y. should never have mold on it, if mold appears discard the entire batch.  The tea itself should have a sweet-sour smell with a note of vinegar during the fermentation period.  The second fermentation period is when the tea will become fizzy. 

The health benefits are not scientifically proven.  However, it has been reported to help fight some forms of cancer, enhance energy levels, alleviate symptoms of allergies, aid in digestive problems, reduce acid reflux, lower hypertension, clear up candida, help arthritis, and help with chronic fatigue.  High in catechins, it has been found to lower blood pressure, reduce cholesterol and improve cardiovascular functions.  The drink is full of probiotics and promotes good gut health.  It has also been linked to serious side effects and deaths, and improper preparation can lead to contamination.  Side effects can happen with any substance and that includes something as natural and holistic as Kombucha Tea.  Go slowly at first and drink small amounts.  Yours in good health,  Julie