The SCOBY is the heart of every kombucha. Here is what the “tea fungus” is and why it appears in a bottle of unpasteurized kombucha.
What is a SCOBY?
SCOBY (from Symbiotic Culture of Bacteria and Yeast) is a symbiotic culture of bacteria and yeast – colloquially the “tea fungus”. It is what turns sweetened tea into kombucha.
How does fermentation work?
The SCOBY goes into cooled, sweetened tea and starts fermentation. The micro-organisms turn sugars into organic acids, small amounts of alcohol and carbon dioxide. The result is a lightly tart, naturally sparkling drink. A second fermentation – with fruit or herbs added – brings flavour and bubbles.
Why does a SCOBY appear in our bottle?
Because Nasza Kombucha is unpasteurized, fermentation continues in the bottle too – so a new, small SCOBY naturally forms inside. It is proof the drink is alive. In pasteurized products the live cultures would not survive.
Frequently asked questions
Can I drink the SCOBY from the bottle?
Yes, the SCOBY is edible and can be safely consumed.
Is a SCOBY in the bottle a sign of spoilage?
No – it is a natural effect of unpasteurized kombucha fermentation and confirms the drink is alive.