Kombucha Scoby

A SCOBY or symbiotic culture of bacteria and yeast”, is used as the base ingredient to make kombucha, by aiding the fermentation process. The dish-like structure of the SCOBY is comprised mostly of an insoluble cellulose fibre, which is a host for a variety of bacteria and yeasts which aid in the fermentation of carbohydrates such as sugar or starch, converting it into alcohol. The amount of alcohol in Kombucha is extremely low, and therefore it is not considered to be an alcoholic beverage.

It typically appears dense, round, rubbery, and opaque, with a mild, vinegar-like smell. The color of a healthy SCOBY ranges from cream to light tan, often becoming darker brown over time. However, variations in shape, size, and color are common, influenced by the brewer’s environment and the ingredients used.

When examining a SCOBY, it’s important to look out for any signs of mold or a strong cheese-like odor, which may indicate that the SCOBY is decaying and should be discarded.

This product is not suitable for freighting and is available for in store pick up only.

Kombucha Recipe