Craving some kombucha without the grocery store prices? Why not try brewing your own kombucha? As a fermented tea drink that is brightly effervescent, deliciously tangy, and slightly sweet, having some kombucha on hand could add a little spring to these cold seasons. On top of that, the brewing and fermentation involved in kombucha-making requires a little scientific know-how and quite a bit of trial and error to perfect the flavor to your liking. Think of it as having a science experiment in your kitchen!
At first glance, making kombucha appears fairly simple, as there are only four basic ingredients that go into it: water, tea, sugar, and a “Symbiotic Colony of Bacteria and Yeast,” SCOBY. If a flavored kombucha is desired, specific flavor ingredients can be added too. A cursory investigation into each ingredient, however, may bring up some questions. What type of tea makes the best-tasting kombucha? What is SCOBY and where can you source it? Is it possible to brew a sugar-free kombucha? Here is your scientific guide to making kombucha. We provide some scientific information regarding each component to help make an informed decision in choosing the ingredients that would create the kombucha that best aligns with your preferences.
SCOBY
What is it?
SCOBY is the most important component of kombucha, since it is the only thing standing between ordinary, sweetened tea and kombucha. Other fermented foods which utilize a similar symbiotic culture include kefir, ginger beer, vinegar, and sourdough. SCOBY is a grayish-white or beige, squishy mass floating within the brewed culture, and it is responsible for the distinct vinegar-like flavor, trivial alcohol content, and characteristic carbonation of kombucha. However, to call this leathery, stringy mat a symbiotic colony of microbes is a scientific misnomer. Biologically, a colony implies a coexisting group of individuals within the same species; a microbial colony is a cluster of microorganisms which have descended from a single cell, a common ancestor. SCOBY, on the other hand, is a symbiosis of multiple bacterial and yeast species cohabiting a cellulose matrix [1]. It may be more accurate to describe SCOBY as a biofilm, a colony of several microbial species attached to one another on a surface.
