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Growing a Kombucha Scoby

Posted in Main Dishes on 2012-06-07
Growing a Kombucha Scoby
Difficulty 5 minutes Serves 1 kombucha scoby
Many people are turning to home brewing their own kombucha as this ancient fermented beverage grows in popularity. You may already know that kombucha is cultured using a "scoby" or "kombucha mother", which is a rather unappealing mushroom/jellyfish looking colony of probiotics and friendly yeasts. Not the most appetizing thing to look at, we can attest to that. However, the end result is a tasty, health promoting fizzy drink that can be flavored in a variety of ways and is so enjoyable to drink! Kombucha originated from China during the Tsin Dynasty where it was referred to as "Godly Tsche" and was used to, among other things, improve digestion and promote longevity*! Follow this recipe and instructions by Amanda Maquire of Picklesnhoney to create your own!

*Info from:


1 Bottle of Raw, Plain Kombucha (I used GT brand)

5 C. Water, divided

1/3 C. plus 2 Tbs. Sugar (I used Raw Turbinado)

3 Bags of Organic Green or Black Tea (or 3 Tbs. looseleaf tea)

1 Quart Glass Jar

1 Gallon Glass Jar

Clean Cloth or Paper Towels

Rubber Band



1) Purchase a bottle of raw, plain kombucha with lots of yeast floating at the bottom (those are the weird strands that are a little scary to drink, but the more the merrier in this case). I like the GT Organic Raw Kombucha that you can find at Whole Foods and other health foods stores.

2) Pour all but 1 cup of the kombucha into a glass