From Kombucha Plant to Delicious Brews: A SCOBY Growing Guide

May 12, 2025

Are you dreaming of crafting your own delicious homemade kombucha but struggling to source that elusive SCOBY? It can be frustrating to constantly rely on friends or order it online. But what if there's a simpler, more satisfying option? Yes, you can grow your own SCOBY from scratch!

This blog will walk you through everything you need to know about these fascinating cultures, from understanding what they are to growing your own in the comfort of your kitchen. So, get ready to see how a simple kombucha plant (SCOBY) grows into a refreshing brew!

What is a kombucha SCOBY?

A SCOBY, or Symbiotic Culture of Bacteria and Yeast, is a fascinating, gelatinous blob that's essential for brewing kombucha. It appears as a thick, rubbery, pancake-shaped, opaque mass that might remind you of a jellyfish. Some even refer to it as a kombucha mushroom due to its resemblance to a mushroom cap. A SCOBY is also called the mother, as it creates new SCOBYs or babies with each kombucha batch.

Kombucha plant is sometimes colloquially used interchangeably with SCOBY. However, it's important to note that it's a misnomer, and a SCOBY is far from a plant. It's a living culture, a complex community of various microorganisms that drives the fermentation process. Here's how SCOBY plays a role in the making of kombucha:

Transforms sweet tea: When SCOBY is added to the sweet tea, it consumes the sugars and produces various beneficial compounds, including organic acids like acetic and lactic acid, as well as other byproducts, such as carbon dioxide and alcohol. This process gives kombucha its characteristic fizz and tangy flavour.
Protects kombucha: The SCOBY's structure acts like a protective barrier, safeguarding the brew from unwanted bacteria and mould, thus ensuring a safe and successful fermentation environment.

Isn't fermentation an interesting process? Learn how it can also be beneficial by watching the video below.

With its striking presence, it sure wouldn't be a task to spot SCOBY, right? Come, let's go on a hunt!

Finding a SCOBY

You might think sourcing a SCOBY is like searching for a rare treasure, but it's actually much easier than you imagine! Let's explore the various ways to get your hands on this essential ingredient:

Buy online: Many online retailers sell healthy SCOBYs with starter tea. However, remember to purchase from reputable suppliers. Avoid vendors who suggest substituting vinegar for starter tea, as this can weaken the SCOBY and lead to contamination.
Borrow from a friend: If you're lucky to have a kombucha-brewing friend, you can obtain the SCOBY from them. Ensure that they've properly cared for their SCOBY: a clean container and a vinegar-free brewing process are essential.
Connect with a local kombucha brewing community: These groups often have SCOBY sharing programs and can match you with trusted sources. Attending workshops teaches you the ins and outs of brewing and offers insights tailored to your local climate.
Grow your own: If you love to experiment, cultivating a SCOBY from a bottle of unpasteurised, plain (original flavour) kombucha is beneficial.

Have you ever noticed a small, jelly-like blob floating in your store-bought kombucha? That's a baby SCOBY in the making! With time, a new, thinner layer of SCOBY will grow on the surface of the old one every time you brew a batch of kombucha. This continuous growth is what makes it possible to grow a new one from scratch.

Has this mysterious ingredient piqued your curiosity? If so, let's see why growing your own SCOBY is such a game-changer!

Benefits of growing your own SCOBY

Grabbing a SCOBY online or from a neighbor is quick and easy. But growing your own SCOBY from scratch has a unique set of advantages that make it a truly worthwhile endeavour. It's not just about convenience; it's about taking control of your brewing process and experiencing the magic of fermentation firsthand. Here's why you should consider cultivating your own SCOBY:

Cost-effectiveness: Once you've successfully grown your SCOBY, you'll never have to buy one again! This can save you significant money in the long run, especially if you plan on brewing kombucha regularly.
Control over ingredients: When you grow your own SCOBY, you know exactly what's in it. This is particularly important if you're concerned about additives or preservatives that might be present in commercially produced SCOBYs.
Rewarding project: There is a special satisfaction in creating something from scratch. Growing your own SCOBY is a fun and rewarding project that introduces you to the fascinating world of fermentation.
Sharing is caring: As your SCOBY grows, you'll have extra layers to share with friends and family. This is a great way to spread the kombucha love and introduce others to the joys of home brewing. You can even start a local SCOBY-sharing community!
Eco-friendly: Sharing homemade SCOBY fosters a sense of community and promotes sustainable living practices by reducing waste from single-use bottles and packaging. So, in essence, your homegrown SCOBY has the potential to benefit not only your health but also the environment and your social circle.

Are you ready to roll up your sleeves and get started? Here's your step-by-step guide to growing your own SCOBY!

How to make a kombucha SCOBY from scratch?

Don't let the mystery surrounding this gelatinous culture scare you off! Making kombucha SCOBY is not as time-consuming or difficult as you might think. With just a few readily available ingredients and a little patience, you can cultivate your own SCOBY and be on your way to brewing delicious kombucha at home.

Ingredients

1 bottle (16 oz) of unpasteurised, plain (original flavour) kombucha (make sure it says 'live cultures' on the label)
4 cups of filtered water
¼ cup organic cane sugar (avoid honey or artificial sweeteners)
2 organic black tea bags (or 2 tablespoons loose-leaf black tea)

Equipment

Small saucepan
A fine-mesh sieve or strainer
1-quart glass jar (wide-mouth is best)
Tight-weave, breathable cloth (cheesecloth, muslin, or a clean, thin kitchen towel)
Rubber band

Instructions

Prepare the tea: To make the sweet tea, bring your water to a boil and steep black tea leaves or bags for about 15 minutes. Remove the tea bags or strain the tea through the sieve.
Dissolve the sugar: While the tea is still hot, stir in the sugar until it is completely dissolved. Let the sweet tea cool to room temperature. This is crucial, as hot liquid can damage the kombucha culture.
Combine tea and starter kombucha: Once the tea has cooled, pour it into the clean glass jar. Add the entire bottle of unpasteurised kombucha. Remember to transfer the brownish strands or the baby SCOBYs present in the kombucha to the jar. This acts as your starter culture, introducing the necessary bacteria and yeast.
Cover and store: Cover the jar with a tight weave cloth and secure it with a rubber band. This will allow air to circulate while keeping out fruit flies and other pests. Store the jar in a warm, dark place (room temperature is ideal, around 70-75°F or 21-24°C). Avoid direct sunlight, as this can harm the culture.
Monitor the fermentation: Over the next few weeks, you'll start to see changes. At first, a thin, translucent film might appear on the surface of the liquid—this is the beginning of your new SCOBY! It might look a little strange, even a bit jelly-like, but that's perfectly normal. As time passes, the SCOBY will continue to grow thicker and more opaque, eventually forming a rubbery disk that conforms to the shape of your jar. It’s ready to use when it's about ¼ to ½ inch thick, but you can let it grow thicker if you prefer.
Brew your first batch: Once your SCOBY reaches the desired thickness, it's ready to brew your first batch of kombucha! You can now remove the SCOBY and use it to ferment a new batch of sweet tea, following your favourite kombucha recipe. Check out this blog for detailed instructions on how to make kombucha at home.

Now that you've got the SCOBY in the bag, let's keep it healthy and spot the signs of a thriving culture!

Signs of successful SCOBY growth

Your SCOBY is growing, but is it healthy? You might notice it's thinner in some areas, has a rough edge, or see some strange-looking bits and pieces. Are these signs of an unhealthy SCOBY? How do you know if the SCOBY you've patiently cultivated is thriving and ready to brew delicious kombucha? Keep an eye out for these signs:

Appearance: Seeing bubbles or clear, jelly-like masses under the surface? No need to worry; these are signs that your ferment is active. While the SCOBY may appear thinner or even have holes, these are typically temporary traits in the growth process. As the SCOBY matures, it will gradually thicken and become smoother and more uniform. Still, it's perfectly normal for a SCOBY to be lumpy or sport a few dry patches.
Smell: A fresh, tart, vinegary aroma is your green light, whereas a rancid or overwhelmingly strong smell could signal brewing issues, like overly rapid fermentation. The scent's intensity might vary, but the key is to avoid anything that might seem cheesy or off-putting. Trust your nose, and if your SCOBY smells bad, it's best to discard it and start again.
Mould growth: Mould appears dry and fuzzy—often signalling with black, green, or gray hues. This is a definite sign of contamination, and you should discard the SCOBY and the liquid immediately. However, white or cloudy patches are often just new growth or harmless yeast and are nothing to worry about.
Unclear signs: If you're unsure about something you see or smell, the best thing to do is to wait and observe. Continue to let the tea ferment and the SCOBY form. If it's a problem, it will likely get worse over time. If it's a normal part of the process, it should normalise or at least not progress.

Do you want to keep those SCOBYs happy and healthy? Here's how to build the ultimate SCOBY hotel!

Storing your SCOBY

Your SCOBY is a living thing, and like all living things, it needs a home. Every time you brew a batch of kombucha, you'll notice your SCOBY getting thicker and multiplying. This is simply part of its natural growth as it ferments, but you find yourself with more SCOBY than you know what to do with! Enter the SCOBY hotel—a cozy retreat for your extra SCOBYs, ensuring they stay healthy and happy until you need them.

A SCOBY hotel is simply a jar filled with kombucha starter tea used to store excess SCOBYs. It's a great way to prevent them from drying out or becoming moldy. This setup allows you to take breaks from brewing without any fuss and is a reliable backup in case an unfortunate batch gets contaminated or mould forms.

Here's how you can make and maintain your SCOBY hotel:

Start with a glass jar, preferably with a wide mouth for convenient access.
Fill it with leftover acidic kombucha from a healthy batch. This starter tea is crucial for maintaining the right acidity to prevent mould.
Submerge your excess SCOBYs within this liquid.
Ensure the jar is covered with a breathable cloth to keep contaminants at bay and allow air exchange, which is essential for fermentation.
Check regularly to ensure the SCOBYs stay submerged.
Evaporation can cause the liquid level to drop, so top it off as needed with sweet tea or plain kombucha.
Every few weeks, consider feeding your SCOBYs by replacing a significant portion of the liquid with fresh sweet tea, just as you would when brewing a new batch. This provides essential nutrients and keeps your SCOBYs thriving.
Finally, keep your hotel in a dark, well-ventilated area and avoid refrigeration, which can slow fermentation.

When you're ready to brew a new batch of kombucha, remove a SCOBY from the hotel and use it as you normally would. You can even share extra SCOBYs with friends who are just starting their kombucha journey.

With your SCOBY hotel all set, let's talk about some tips to make sure your SCOBY thrives right from the start!

Best practices for making a SCOBY

Even if you follow the instructions to the letter, sometimes things can go awry, leading to an unhealthy or unsuccessful SCOBY. Growing a SCOBY from scratch requires a bit of patience and attention to detail. To ensure your SCOBY-making process is a resounding success, follow these best practices:

Cleanliness is key: Sterilise all your equipment (jar, saucepan, stirring utensils) before you begin. This helps prevent the growth of unwanted bacteria or mold that could harm your SCOBY. Also, don't forget to wash your hands thoroughly before handling the ingredients or the jar.
Choose ingredients wisely: Opt for pure and organic options. Chlorinated water or non-organic tea might introduce unwanted chemicals that could impair or destroy your SCOBY. Distilled or filtered water is recommended to ensure purity. Consistency and care will lead to a successful SCOBY and delicious homemade kombucha.
Ensure proper covering: Choose the material to cover your brewing jar wisely. A tight-weave cotton cloth or a coffee filter is ideal. These coverings allow adequate airflow while barring pests like fruit flies from entering. Remember to secure the cover with a rubber band, ensuring it won't slip and expose your brew to the elements.
Avoid direct sunlight: Direct sunlight can be harmful to the SCOBY. It's best to store your jar in a cool, dark place like a cupboard or pantry. Avoid placing the jar near drafts or places prone to significant temperature shifts.
Check for growth: Growing a SCOBY from scratch takes time—usually about 2 to 4 weeks. You can check on its progress as often as you like, but resist the urge to jostle or move the jar too much while the SCOBY is forming. Patience is key!
Avoid refrigeration (for growing SCOBYs): While established SCOBYs in a hotel can tolerate cooler temps, it's generally best to avoid refrigerating a SCOBY while it's initially forming. Store your SCOBY in a SCOBY hotel at room temperature.
Maintain optimal temperature: Temperatures below 60°F (15°C) or above 90°F (32°C) can slow down or even destroy the SCOBY. Room temperature (around 70-75°F or 21-24°C) is ideal. Remember, the seasonal shifts might demand patience and slight adjustments in brewing times, especially around winter, to maintain SCOBY growth.

Growing your own SCOBY might seem daunting at first, but as you've seen, it's a surprisingly simple and rewarding process. With a little patience and attention to detail, you can cultivate your own culture and unlock the magic of homemade kombucha. Imagine the satisfaction of sipping a tangy, fizzy brew made with a SCOBY you nurtured from scratch!

If you're eager to taste kombucha's benefits while waiting for your first batch, consider trying The Good Bug's kombucha. This first experience lets you understand the flavours and combinations you might want to experiment with in your home kitchen. Visit our website to get started with your brewing adventure!