What is SCOBY, you ask?
This! This is SCOBY (image above).
SCOBY (Symbiotic Culture Of Bacteria and Yeast) is the heart and soul of kombucha. It is one of the main ingredients in the fermentation and production of kombucha. It provides bacteria and yeast to ferment the sweet tea and acts as a seal to protect the tea from outside contaminants.
Absolutely agree, there is really no argument that it is kind of a strange looking slimy pancake, but it is the very essence of kombucha! Other fermented foods and beverages such as kefir, ginger beer, and sourdough bread require similar symbiotic cultures.
How does SCOBY create kombucha?
When kombucha is brewed, it begins with just tea leaves (black or green tea) and water, just like how you would usually brew tea at home. Add the right amount of sugar, bacteria and yeast (SCOBY), and leave the brew to ferment in the right temperature for several weeks. Ta-daaa! Fermentation begins.
As the fermentation process progresses, a thin transclucent layer will form and eventually thickening to a rubbery, jelly-like SCOBY that smells like vinegar. It may look and sound strange to you when you are reading this, but it is actually a good sign that the kombucha is fermenting the way it should be. During fermentation, the SCOBY will break down the tea's sugar and turns it into organic acids, carbon dioxide and traces of alcohol.
This entire process precisely creates kombucha with a tangy, tart and slightly sweet taste. Kombucha can be enjoyed at this stage, but the addition of other ingredients such as fruits, herbs and botanicals just make it more satisfying when you crack open a bottle of kombucha for the first time and instantly fall in love with the flavour.