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The Kombucha Culture
The Kombucha culture looks like a beige or white rubbery pancake. It's often called a SCOBY which stands for "symbiotic culture of bacteria and yeasts". The culture is placed in sweetened black or green tea and turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes and health-giving organic acids.
As the Kombucha culture digests the sugar it produces a range of organic acids like glycuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. And of course there are all the benefits of the probiotic micro-organisms themselves. The Kombucha culture is a biochemical powerhouse in your kitchen.
You might wonder if fermenting tea with yeasts would produce an alcoholic beverage. It's a good question. The yeasts do produce alcohol but the bacteria in the culture turn the alcohol to organic acids. Only minute quantities of alcohol, typically 1% by volume remains in the kombucha brew.
With every brew you make the kombucha forms a new layer or culture (scoby) on the surface of the liquid. These can be left to thicken the scoby or can be divided, giving you spare cultures that you can store in some sweet tea in the fridge in case something should happen to your active culture. Or you might want to pass on spare Kombucha cultures to friends or use a new scoby to start another batch of kombucha.
GET STARED NOW! - with YOUR Starter Culture
Starter Cultures and Books
are available for you to
begin, or begin again brewing your own Kombucha. Cultures come sealed,
packaged and posted to you with complete instructions. It is easier
than making a cup of tea.
The Book, Kombucha The Miracle
Fungus, by Harald Tietze
is a must to provide the basic
knowledge before you begin learning from your experience. The book
below also covers the needs
