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***Note: In this article, we refer to the cellulose pellicle as the SCOBY and the starter tea as well — starter tea. Some purists will disagree with that, but this nomenclature has become common amongst kombucha hobbyists.***
Kombucha enthusiasts are no strangers to the health benefits this delightful drink offers. But did you know that even that unappealing kombucha SCOBY has advantages and uses of its own? You read it right, the SCOBY – the pellicle that forms at the top of your brew can be the key to an endless supply of Kombucha if you know how to use it!
If you’re unfamiliar with Kombucha, this tea was popularized by George Thomas Dave during the late 1990s in the US. Also known as GT Dave, he founded “GT Living Foods,” paving the way for kombucha’s ready-to-drink convenience. GT Dave created his very first brew in his bedroom; therefore, if you’re an aspiring kombucha homebrewer, there’s no stopping you!
Making Kombucha these days is easy with the proper knowledge and guidance. What’s more, each batch of kombucha yields a new SCOBY; anyone can simply reap its rewards just by having one.
This blog will tackle questions like: Is SCOBY safe to eat? What does it taste like? Does it provide benefits? And a lot more.
So now, let’s delve right in.
Getting To Know Your SCOBY
The SCOBY is an essential part of the brewing process. While the acronym stands for “Symbiotic Culture of Bacteria and Yeast,” it is also known as Kombucha mushroom, Kombucha starter, or Kombucha mother because it gives birth to the drink.
SCOBY is usually thick, cloudy, and mainly dark brown or pale. The bacteria and yeast simply work together, helping the entire fermentation process of producing Kombucha tea move along.
Fermentation is a chemical process during which carbohydrates, such as starch or sugar, are converted into alcohol. Fermentation is also a pervasive process used to create many foods and beverages, including kefir, sourdough bread, and beer. While all of these are prepared using a similar symbiotic culture to SCOBY, the latter is unique in its composition and benefits.
SCOBY Properties
A SCOBY can vary in shape, color, and size – you can expect a typical SCOBY to be round, dense, opaque, and rubbery. A healthy SCOBY will have a mild vinegar-like smell, but if you detect a strong cheese-like stench, this means that it needs to be discarded. Another indication of decay is the growth of mold on the SCOBY. Though fret not! Most SCOBY’s are at low risk of contamination.
If you buy one, make sure it’s certified as organic to reduce your exposure to pesticides. Alternately, you can borrow a SCOBY from a friend and return it after growing your own. Once you develop your own Kombucha Mother, you can cut it into 1-inch thick pieces and use those in a new batch – this will create even more SCOBYs since the culture continues to grow with every set of Kombucha. As long as the proper conditions are maintained, a SCOBY will continue to grow.
If you’re interested in brewing Kombucha at home, you need the right SCOBY. You can obtain a starter kit or culture online or from a health food store; these come with instructions for growing a SCOBY.
What Happens If You Eat A SCOBY?
If you have a few extra SCOBYs lying around and you’re wondering what to do with them, never fear; SCOBYs are edible and beneficial, so nothing terrible results from eating them. SCOBYs have little to no calories and is vegan-friendly, also suiting most people’s diets. However, whether or not you enjoy the experience depends on certain things you ought to know before picking up your SCOBY and taking a bite.
1. While all SCOBYs are edible, some can be too tough to chew, making it impossible to eat them. Choose the youngest, freshest SCOBY in your collection for eating purposes, as these tend to be both soft and even appealing to look at. Also, select a SCOBY that is nice and thin. If you don’t have a thin SCOBY at hand, you can cut a layer off of the youngest one you have.
2. It is also worth mentioning that not everyone likes the taste of SCOBYs; they tend to be chewy and have a distinct tart flavor. Luckily, there are plenty of great recipes out there for you – since SCOBYs are often used as a meat substitute for vegans and vegetarians.
Did you know that SCOBYs can be cooked to resemble jerky or even calamari? One of the few amazing things you can do with your excess SCOBYs.
What Does A SCOBY Taste Like?
Gummy candy is the nearest food a SCOBY can be compared to, especially when analysing the taste. Next to each other, each coating of bacteria and yeast creates a chewy consistency and texture. Another way to describe how SCOBY tastes is hard and leathery – so it’s better to stick with the candy analogy.
In addition, the flavor and style of tea you have brewed can also affect the taste of the SCOBY.
So Can You Or Can’t You Eat SCOBYs?
Yes, SCOBYs are totally safe to eat! They are good to consume and are not harmful to you in any way. SCOBYs are not only edible but also possess a nutritional value such as improving gut health, protection from free radicals with SCOBYs antioxidants’, and promotes a better immune system.
What You Need To Know Before Eating SCOBY
Now that you know that eating a SCOBY is as safe as possible, we think it is still essential for you to understand what you should expect and be aware of before you consume it. So here’s a list of a few things you should consider before trying one:
- A Poor Brew
Kombucha must be brewed between pH levels of 2.2-4.5. Higher pHs may cause dangerous bacteria to flourish, and thus, there could be severe consequences related to your health if you consume a SCOBY from a tea outside of this spectrum.
- Effect on Stomachs
Keep an eye on how much you eat because your stomach will likely get irritated after eating a SCOBY. Reasonably, the bacteria can disrupt your digestive system’s microbe balance if you consume a SCOBY pellicle directly.
What To Keep An Eye For Before Eating SCOBY
Now that you know what is in the SCOBY and what kind of effect it can have on you, here is a list of a few more things you need to look out for before eating it:
- Make Sure It Has Just Been Brewed
If you have just made a tasteful batch, now would be the best time to consume it fresh. You can either have the baby SCOBY or the mother SCOBY, but remember that the newer it is, the better it will be to consume.
- Make Sure It Smells Like Kombucha
Check to ensure that the SCOBY you are about to eat does not smell horrible, rotting, or just plain off in general. But don’t worry because it is also normal when it smells like vinegar.
- Make Sure It Looks Healthy
To see if there is an abnormal or mold development, check the SCOBY closely and thoroughly.
The Bottom Line
Kombucha SCOBY is best for brewing your Kombucha; once you get the hang of it, you’ll be able to make a refreshing, probiotic-rich beverage. If you’re an experienced brewer, adding flavors like herbs, juice, or fruit enhances the taste and your Kombucha game.
While a SCOBY is best used to brew kombucha, there are also many recipes to eat SCOBY. The ideas are limitless, from candy, jerky, pie crust, smoothie/slushies, and you may even see some in clothing. Having SCOBYs at home allows you to have a delightful glass of fizzy, tangy kombucha whenever you like. So, what are you waiting for? Have fun with SCOBYs!
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