Kombucha Mushroom Benefits & Where Can I Buy a SCOBY Mushroom?

Kombucha Mushroom Tea RecipeKombucha Mushroom Benefits Baby!!

So is Kombucha a Mushroom or Culture, or Scoby Mushroom? Which is which? Guess What?

They are both the same awesome amazing thing that brews kombucha tea!

Depending on my mood I will refer to them as either Kombucha Mushroom, Kombucha Culture or a Kombucha SCOBY.

Huh? Wait, I was with you until you said SCOBY.. (is that some sort of Scooby Doo character?)

No. (well it might be I have not seen Scooby Doo in a really long time). SCOBY stands for Symbiotic Colony of Yeast and Bacteria, and it is the m ore technical name over Kombucha Mushroom.

big kombucha mushroom

carefully lifting kombucha mushroom out of a glass jar

In fact, a Kombucha Mushroom, are not mushrooms at all.

Many people believe that it got the name Kombucha Mushroom because of two things:

1. The thing is it does kind of look like a mushroom cap.

2. Kombu translates to “Mushroom” and Cha translates to “tea” in China (side note, Chai which sounds very similar to Cha means “tea” in India, hence Masala Chai or “Spiced Tea).

This Just In.. Breaking Kombucha Mushroom News…

In cupboards and closets across the world, Kombucha mushrooms are floating in bowls and pickle jars of sugared tea and causing a growing number of homes with the smell of vinegar and the hope for restored vigor. : )

So how the heck can do I make Kombucha Mushroom Tea, oh wait, I mean SCOBY?

SMILE. That’s how baby! Because it is way easier than you think. You are going to benefit greatly today!

Brewing Kombucha is a simple process of boiling water, adding and steeping with green or black tea, and then adding some sugar.

Uh? You mean just make some tea and add some sugar?


Wait that’s it?

Pretty Much… I took the pleasure of writing out a simple kombucha mushroom recipe for you below to break down the steps, but the basic recipe is very easy.


Random Kombucha Mushroom Facts To Benefit From:

To separate a baby mushroom from the mother mushroom all you need to do is gently peel it away from the top of the mother mushroom, taking care not to rip them too quickly.

kombucha mushroom benefits

If you have not already checked it out, we have a great page dedicated just to all the kombucha benefits our own readers have reported.

I thought it might be a nice compliment to show a medical doctors point of view to help balance our anecdotal research on kombucha mushroom benefits.

Brent A. Bauer, M.D. over at Mayo Clinic says:

Health benefits attributed to kombucha include stimulating the immune system, preventing cancer, and improving digestion and liver function. However, there’s no scientific evidence to support these health benefits.

…In short, there isn’t good evidence that kombucha delivers on its health claims. At the same time, several cases of harm have been reported. Therefore, the prudent approach is to avoid kombucha until more definitive information is available.

Though there have not been huge studies (you know, the ones that can only be funded by major pharmaceutical companies?), that does not mean there is extensive research about the reported benefits.

The independent medical research has been conducted principally in Russia and in Germany over the whole of the present century.

Among early reports were those listing the benefits of Kombucha for stomach, digestive and intestinal disorders. One of the most famous of the later
researchers was Dr. Rudolf Sklenar of Oberhessen who recognized the detoxifying properties of glucuronic acid in Kombucha is for removing
waste matter such as cholesterol and toxic deposits.

He developed a biological cancer therapy which is based on Kombucha, and it is his recipe which is still generally used today and for the production of the commercially bottled brew.

He became a champion for the remedy, which he found helped invigorate the entire glandular system and the metabolism. He successfully treated arthritis, constipation, obesity, arteriosclerosis,  impotence, kidney stones, rheumatism, gout and significantly, cancer, especially in its early stages.1

Pro Kombucha Tip – imagine your tongue was stuck to a frozen pole.. what would you do to help unstick it?… that’s right slowly AND with the help of a liquid. Same with separating your Kombucha Mushrooms. I have found that when you separate them it is best to do in the solution or even under running water; assuming you have a reliable water source.)

The Kombucha Mushroom is a live culture very similar to kefir without the dairy base.

Though Kombucha mushrooms begin cream colored, they darken with time, which often can take place because of staining by the tea’s tannins.

Give your old Kombucha mushrooms or layers to your houseplants and lawn for a healthy boost. Also great for composting!

I usually have two Kombucha Mushrooms going per brew container, and the amount of kombucha mushrooms you could have fermenting for each container can differ based on personal preference, how big your brewing, as well as the size and thickness of the kombucha mushrooms.

Cultured foods such as miso, seed cheese, kim chee, sauerkraut, and kombucha mushrooms promote the expansion of advantageous bacteria to improve the immunity processes and provide defense against unfavorable bacteria.

While you can purchase kombucha mushroom in dried out bag form, if you want the real taste of organic kombucha mushrooms, you can buy a kombucha brewing kit.

How To Make Kombucha Mushroom Tea At Home

This is the simple Kombucha Mushroom recipe for 1 making gallon of kombucha mushroom tea. Adjust accordingly to the size of your kombucha brewing vessel.

Stuff You Need

Kombucha Mushrooms – (also known as a kombucha culture or kombucha SCOBY)
1 cup of kombucha mushroom starter
1 cup organic sugar – you can use white sugar but make sure it says “cane sugar
Four to Six tea bags (ahem.. or you could pick up some of our Signature Organic Kombucha Loose Leaf Blend) – if using premium loose whole leaf use between four to six teaspoons.
Breathable cover – (you can use a simple paper towel or handkerchief and will allow fruit flies in your brew
rubber band to fasten the cloth cover over the kombucha brewing vessel.
A magical unicorn (optional)
Water (we recommend spring water if possible)
Stainless steel pot
Kombucha brewing vessel – glass, stainless steel or oak – you can use food grade plastic or a Porcelain Brewer if you know it is certified lead free.. like our Kombucha Continous Brewing System.

Step One: Prepare Your Sweet Tea Solution

AKA The SweetTS and it will feed your Kombucha mushroom and in return your kombucha mushroom will turn it into delicious Kombucha:

  • Boil 4 cups of water.
  • Add hot water & tea bags directly into your kombucha brewer (that’s what ever you chose to brew kombucha in!)
  • Let it sit/swim/relax in the water anywhere between for 5-10 minutes.
  • Remove the bags (or if you are using a strainer you ca strain it out)
  • Eventually you will need it to cool down before adding your Kombucha Mushrooms, but in the meantime, let’s take advantage of it being hot and move on to step 6 baby!
  • Add you sugar into the hot tea and keep stirring until it is dissolved all the way.

Now this is the fun cool ninja part… Chances are your SweetT is still hot. This will cool it down quickly!!

  • Fill your kombucha brewer with cold spring water all the way until it is around ¾ full.
  • The name of the game here is that we want the newly prepared SWEETT to be below 80 degrees.

WHY? Because the yeast in kombucha do not like the heat too much (their like your Aunt Sally).. and when you add your kombucha starter and kombucha mushrooms to the SWEETT solution, you risk having the yeasts die off.

Step Two: Add Your Kombucha Mushroom and Kombucha Starter
I know buy now, you are wondering to yourself (or maybe to the person you are reading this site with)

“Where Can I Find A Kombcuha Mushroom and Kombucha Starters?”

Excellent Question… here is where to buy kombucha scoby, follow the link to buy kombucha scoby mushroom culture.

Happy Kombucha Mushroom Brewin’
Dave 🙂

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71 thoughts on “Kombucha Mushroom Benefits & Where Can I Buy a SCOBY Mushroom?

  1. Hi Dave, I received my scoby with a note “happy brewing”. Thank for adding that personal touch. I have 2 questions. The package in which the scoby came in had a slight leak and was sitting room temp at my moms for 2 weeks….is it still good? In order for me to start making kombucha, do I need a started or is it possible to just use the scoby? Thank for your time.

    • Hi Eleanor!

      I know we replied via our customer support, but I thought others reading this on the blog could benefit from the response as well…

      All temp levels between refrigerator up to 90F are ok for the culture… even extremes like a freezer and 110F CAN be ok too, but there would be a few things to consider with those. In general here are the guidelines, from cold to hot 🙂

      Freezer: let your culture thaw at room temp. you might need a few batches of kombucha before the culture gets back up to speed and properly ferment.

      Fridge: let your culture warm up at room temp. depending on the quality of the culture, can be stored anywhere from 1 to 6 months.

      Room Temp: is ready to rock and roll. if you are storing in the bag with starter tea, depending on the quality of the culture, can be stored anywhere from 1 to 3 months. if you are storing outside with a container and breathable cover.. guess what? you will be making kombucha 🙂 — so you could store it while you are fermenting.. the tea will become very strong and over fermented, but your culture should remain healthy for a long time.

      Hot Temp: the yeast will be working and very active, usually causing the bag to “puff out” due to the yeast fermenting the sugars and creating CO2. should not be at extreme temps for too long (ie don’t want to ferment at temps above 90F but if your culture was outside in a package at 90F for a bit, it should be fine). In this case you want to lower the temp a bit.. which is done by simply making sure your sweet tea has properly cooled, and ferment in a room that is less than 90F.

      Regarding your question “In order for me to start making kombucha, do I need a started or is it possible to just use the scoby?” …. All of the cultures we ship have starter tea included with them (that is the liquid that came packaged with your tea”… during warmer temps you need less of it vs colder temps. We recommend using 10% to 20% starter tea per your recipe.

      So the more kombucha you want to make, the more starter tea you will need to begin your batch. If you wanted to make a bigger batch and need more starter tea, you can use a bottle of store bought original flavored, raw, unpasteurized kombucha.

      Happy Brewin’,
      Dave 🙂

      ps: so glad you liked our personal thank you notes 🙂

      • Both are perfect! the babies are usually white when they are first grown.. over time they will turn brown for various reasons.. ranging from a old culture that needs to be discarded, too a very healthy culture that got “stained” from the tannins found in tea (ha ha the same thing if you spilled tea on a white tea shirt!).

        Cultures can also sink, swim, grow on the side. It’s all good 🙂

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