How to obtain a Mother kombucha scoby
A kombucha SCOBY is one of the five ingredients necessary for making kombucha tea. Like all the ingredients involved in brewing kombucha, you have several options for how to obtain a SCOBY. See what your 3 Options for Obtaining a Mother Kombucha Scoby are.
Brewing large batches of kombucha
Kombucha can be made one container at a time or using a continuous-brew system. Once the Kombucha has begun making baby scobys you may want to make larger batches of Kombucha. You may want to consider setting up a Continuous Brew System to be able to have Kombucha regularly.
What to do with sour kombucha
Anyone who has had a batch of kombucha tea ferment for a bit too long has experienced what some people call kombucha vinegar. The longer fermentation of kombucha tea produces a very acidic taste, almost like apple cider vinegar.
Because of this property, kombucha tea can be used not only as a slightly tart and sweet bubbly beverage, but as a vinegar as well. It is acidic like vinegar, and if used raw, it has beneficial probiotics and enzymes similar to apple cider vinegar. Try substituting your Sour Kombucha for vinegar in a recipe or using it as a meat brine.
What else to do with kombucha
Most kombucha makers have experimented with flavoring kombucha and enjoying a variety of flavors. Kombucha has many other uses beyond a refreshing beverage. Try one of these creative uses.
Uses for extra kombucha scobys
Because a new culture is created with nearly every new batch of kombucha, it is easy to become quickly overrun with SCOBYs. Some people use new SCOBYs for making extra batches of kombucha. However, at some point, most people find they are overrun with extra SCOBYs. If the SCOBY hotel fills up, try these ideas for using up the extras.