What is a SCOBY? A Full Guide

Aug 20, 2024

Kombucha has officially taken the wellness world by storm, but, like me, I know that most of you mamas have been brewing it yourselves for years at this point! And if you haven’t, well… you’ve come to the right place! Today I’m going to teach you everything you need to know about a SCOBY, a key ingredient to making kombucha from scratch.

What is a SCOBY? Learn all about this symbiotic culture used for kombucha brewing. Discover how SCOBYs grow, plus care tips and creative uses for extra SCOBYs. We’ll also explore the concept of a SCOBY hotel for managing multiple cultures. Whether you need to learn how to use a SCOBY for kombucha or are just looking for some tips, you’ll find it here.

Even if you’ve been working with SCOBY for kombucha for a while, everyone needs a refresher at some point. We’re going to start with the true basics here: What is a SCOBY?

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What is a SCOBY?

SCOBY is an acronym that stands for Symbiotic Culture of Bacteria and Yeast. It’s a living colony of bacteria and yeast that works together to ferment tea into kombucha. You can think of it almost like a tiny, gelatinous ecosystem hard at work creating your homemade booch.

A SCOBY typically looks like a rubbery, mushroom-shaped disk. It can be anywhere from a quarter-inch to two inches thick, and it’s usually a light tan or brown color. I’ll be honest… if you’ve never seen a SCOBY for kombucha before, they are a little weird! They’re round and slimy with several different layers — some people describe it as resembling a jellyfish, but don’t let that scare you off! They play a very important role. You just need to get used to them!

Not all SCOBYs are created equal, and they often look different from each other. Some are white and smooth, while others are brown, tan, and bumpy with dark, stringy things that hang off of them. Both are totally normal!

SCOBYs will either sink or float while brewing. Don’t worry! Either way, they’re completely safe to use.

How Do You Grow a SCOBY? And Why?

A little science lesson for you!

SCOBYs are the result of a truly fascinating process called fermentation. When you combine sugar, tea, and a SCOBY in the right environment, the bacteria and yeast within get straight to work. They ultimately consume the sugar and produce acids, alcohol, and carbon dioxide as byproducts.

As the fermentation process continues, a new layer of SCOBY for kombucha forms on top of the old one, creating a stack-like structure. This is why you might see multiple layers of SCOBYs in your at-home kombucha brew.

Every time you brew a new batch, it will form a translucent layer (almost like a skin) called a pellicle. This is considered the “mother,” which along with your starter tea, actually houses the bacteria and yeast.

Now, let’s clear up a common misconception. While the SCOBY is often credited with being the magic ingredient in kombucha, it’s actually the bacteria and yeast within the SCOBY that do the real work. The SCOBY itself is just a protective home for these microorganisms. If you need some starter tea and a SCOBY to get started brewing kombucha at home find our pick here.

SCOBY Care 101

Taking care of your SCOBY is essential for making the tastiest kombucha! Here are some basic care tips to keep in mind:

Feed your SCOBY: Provide your SCOBY with a healthy diet of sweetened tea. Black or green tea works best, but you can try different types of camellia sensis.
Keep it safe in a warm, dark place, away from direct sunlight. A kitchen counter is usually a good spot.
Your SCOBY will grow to the size of the container you brew in.
Be patient: Fermentation takes time! Don’t be discouraged if your first batch doesn’t turn out exactly as planned.
If you notice any unusual changes in your SCOBY, such as mold or a foul odor, it's best to discard it and start over.

It's also important to use clean hands when handling your SCOBY, especially when you decant your brew and set up a new batch. It’s okay if it tears.

If you need to remove your SCOBY to clean the container, have a larger, clean plate nearby to lay it on while you clean. And perhaps the most important tip of all… never use soap to clean your brewing vessel. Wash with vinegar and hot water, but no soap is allowed! Any leftover residue will mess with your SCOBY's delicate balance of bacteria and yeast.

The SCOBY Hotel: Managing Multiple SCOBYs

As you continue to brew kombucha at home, you might eventually find yourself with more SCOBYs than you know what to do with. Been there! A SCOBY hotel is a great way to manage your growing SCOBY collection.

You may be wondering, what is a SCOBY hotel? It’s simply a place where you can store extra SCOBYs to keep them healthy and ready for later use.

To make your own SCOBY hotel, grab a large glass jar or other container. Fill it with sugar and tea, then add your SCOBYs. Make sure there’s enough room for each SCOBY to float freely, cover with a breathable cloth, and secure it with a rubber band.

Setting up a SCOBY hotel allows you to easily store and care for multiple SCOBYs at a time. It can also help maintain a healthy and active culture in general, plus you’ll always have a backup supply on hand.

What to Do with Extra SCOBYs

If you find yourself with more SCOBYs than you can handle, you have a few options:

Share the SCOBY love: Give your extra SCOBYs to friends or family who are interested in brewing kombucha. This is a great way to share the kombucha-making experience with others and help your loved ones save money on supplies.
Make a second or even third batch of kombucha if you have enough: It’s a great way to experiment with different flavors and ingredients!
Dehydrate extra SCOBYs to use as dog treats.
You can eat them: Don’t knock it ‘til you try it! I’ve seen people make them into taco shells, gummies, fruit leather, blend them up and add them to smoothies, chop up and use as a sushi substitute, SCOBY applesauce, meatballs, pie crust, popsicles, salad dressing… the list truly goes on and on!
Feed them to farm animals: My chickens love them.
Excellent in compost: If you have no other use for your extra SCOBYs, you can compost them! You can grind them up, put them in a blender with water, and add it to your compost tea. Pour it right around the base of your plants, and they’ll enjoy those beneficial bacteria even more than we would.

I’ve even seen folks turn dehydrated SCOBYs into clothing! I’ve never tried but would imagine they would make for a nice faux leather wallet. Some others use them as decorations.

Don’t be afraid to get creative with your own extras — the sky is the limit, as you can see!

Do I Really Need a SCOBY to Make Kombucha?

Contrary to popular belief… no, you don’t technically need a SCOBY to brew kombucha. SCOBY is just a byproduct but is often confused with the bacteria and yeast present in fermented tea. You can actually make kombucha without a SCOBY by using a starter liquid, which is basically a kombucha that already contains that beneficial bacteria and yeast.

That said, using a SCOBY is generally considered the easiest and most reliable method for brewing kombucha. It provides a stable culture and helps to ensure a consistent product. I almost always use one myself.

What is a SCOBY? Frequently Asked Questions

What is the SCOBY made of?

A SCOBY, or symbiotic culture of bacteria and yeast, is primarily made up of cellulose, a type of fiber produced by bacteria. It houses a complex community of bacteria and yeast, including lactic acid bacteria and acetic acid bacteria, which work together to ferment sweetened tea into kombucha.

Why do people eat SCOBY?

People eat SCOBY for all of its potential health benefits. It's rich in probiotics, which support gut health. Plus, SCOBY is a good source of fiber, which could help with digestion. While its texture might not be for everyone, I do know some folks who enjoy the chewy, slightly tangy taste.

Can a SCOBY have a baby?

Yes, a SCOBY can essentially have a “baby,” in the sense that it continues to create new layers of itself during the fermentation process. This new layer is often called a "baby SCOBY." Over time, this layer can thicken and become a full-fledged SCOBY itself, allowing you to use it to start new batches of kombucha!

The Ultimate Conversation Starter

SCOBYs may seem strange or even intimidating at first, but they’re actually quite fascinating little creatures. They also make wonderful conversation starters if you brew your kombucha in a clear vessel. By understanding how SCOBYs work and providing them with the right care, you can enjoy delicious and healthy kombucha from the comfort of your own home whenever the mood strikes. What flavors will you brew up next? Let me know in the comments below! I'd love to hear about your SCOBY and the kombucha you brew at home.

I hope after reading this guide you can comfortably answer the question, what is a SCOBY? And if you’re interested in learning even more about SCOBYs and kombucha brewing, be sure to grab this FREE Kombucha Workshop.