Kombucha Adventures

March 30, 2016

scobyApproximately one week ago, I became a Scoby parent. SCOBY stands for Symbiotic colony of bacteria and yeast. It has also been know be be nicknamed mushroom although it looks like something much more sinister than that. A scoby is what is needed to make kombucha aka buch.

The benefits of drinking kombucha include digestion, immune support, detoxification, liver support, weight loss, increased energy, improved mood, help with hemorrhoids, gout, eczema, and assist with nutrient assimilation.

Kombucha Recipe (from Kombucha Kamp)

  • 1 cup of white sugar
  • 4 organic black tea bags(do not use Earl Grey)
  • 4 Yogi Energy Green Tea Bags
  • 15 cups of filtered water
  • tea towel
  • glass brewing vessel(enough to fill the tea)
  • Scoby
  • 1 cup of starter liquid


  1. Boil 4 cups of water.
  2. Add hot water & tea bags to pot or brewing vessel.
  3. Steep 5-7 minutes, then remove tea bags.
  4. Add sugar and stir to dissolve.
  5. Fill vessel most of the way with 11 cups of water, leaving just 1-2 inches from the top for breathing room with purified cold water.
  6. Add SCOBY and starter liquid. (if your scoby doesn’t have enough liquid, get a raw, unpasterised bottle with no fruit juices added)
  7. Cover with cloth cover and secure with the rubber band.
  8. Set in a warm location out of direct sunlight (unless vessel is opaque).
  9. Do not disturb for 7 days.
  10. After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time.  If too sweet, allow to brew for a few more days.  Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary.
  11. Decant & flavor (also known as fermentation 2). More on that in the next Part.

My First Week

Day 1: My husband purchased the 5L container for me at Woodies in Carrickmines. (Note: Make sure the spout is plastic as metal will ruin your Scoby).  I make the tea, waited until it cooled and put it into the washed container and put the scoby in. The scoby floated.

Day 2:  It sank! I quickly went on-line to see if I had done anything wrong, but after scouring the web and my book, it assured me that the scoby can sink, be on the side, but will still do its magic.

Day 3: What appears to be a baby scoby is slowly forming on top. To my untrained eye, it looked like pool scum. I also fretted a bit, worrying that my kitchen corner was not warm enough but I didn’t want to put it in the hot press where there wasn’t air circulation.

Day 4-5: The layer has formed to be what looks like foam on top of beer. Everything looks good with not much change on day 5.

Day 6: The young scoby has formed a yeast bubble or as I like to call it a teenage pimple.

Day 7: The old scoby has risen to met the new one. It definitely looks sinister and yet I tried a drop to see the progress. It was way too sweet. My estimated guess is based on the temperature in the house, it will take another 5-10 days. Check back then for Part 2 or find me on Instagram for daily updates.


*As a disclaimer, I have also listed the side effects because nothing is a one size fits all cure. Much of the side effects may come from the body’s own toxins and the kombucha is the agent aiding to rid you of them.

  • muscle cramps or pain
  • arthritic flair ups
  • diarrhea
  • extreme fatigue
  • restlessness
  • headaches
  • insomnia
  • sinus congestion
  • fever
  • skin eruptions
  • strong emotions or mood swings

Learn more from a fellow Kombucha fan, Helen Sanders, the chief editor Health Ambitions. Until next time!

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