arthritis related and other joint
pain. Kombucha is also known for
its detoxifying properties. Because
of this, if you are new to kombucha,
start out slow (just a few ounces a day)
and build up day by day to avoid too
intense detoxification and reactions.
So what on earth is a SCOBY?
SCOBY stands for: Symbiotic
Culture of Bacteria and Yeasts. It is a
necessary component for the brewing
of kombucha, as it is the starter that
has the good bacteria to ferment the
tea. It is also known as a kombucha
mushroom, though it bears no
resemblance to a real mushroom other
than perhaps its light brown hue. It is
rubbery, beige colored, and looks sort
of like a thick pancake, though it will
take the shape of its container.
With each new batch of kombucha,
the SCOBY (often referred to as the
“mother culture”) will form a new
layer, or mushroom (referred to as the
“baby”) on top and can be separated
and used as a SCOBY as well. This
makes it easy to obtain, since anyone
who makes kombucha regularly
should have lots of extra kombucha
mushrooms to go around. Another
choice would be to buy it, and I have
found a store in the shuk that sells
kombucha mushrooms, along with
some kombucha starter tea, to make
your own kombucha.
For 3 liters of kombucha,
you will need:
4 or more liter glass jar, with a wide
opening. This is very important as it
must be exposed to plenty of air. Look
for a jar that is almost as wide as it is
tall. Do not use a tall narrow jar or a
jar with a narrow opening.
Breathable cloth to cover. A cloth
diaper or thin dish towel works
perfectly.
Rubber band to seal cloth in place.
Plastic or wooden utensil for
stirring. The kombucha mushroom
should never come in contact with
metal.
4 tea bags, either 4 black, or 2 black
and 2 green.
1 cup white sugar. Don’t worry, by
the time the kombucha is fully brewed
the sugar will have been converted by
the bacteria into vitamins, minerals,
you starter tea or vinegar. Then slide
in your SCOBY and watch it float to
the top. Cover your jar with the cloth,
keeping it in place with a rubber
band. That’s how simple it is!
Put your jar in a relatively warm
spot, 70 to 80 degrees Fahrenheit
being ideal. Do not set it close to
It is recommended to drink a little bit with
each meal for better digestion. Kombucha
also stimulates the metabolism and can
help with weight loss.
your other fermenting foods such
as vegetables or kefir. Fermented
foods don’t like to share bacteria and
yeasts. After five days you can taste
your kombucha. I leave mine, in this
winter weather, for seven to eight
days on the counter.
If it tastes sweet but slightly
vinegary, your kombucha is ready.
You can choose to