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My Scoby is Thicker than Yours

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The importance of a thick and healthy Scoby At the end of the first week of my kombucha workshops I always see the glow of pride and satisfaction when a participant successfully brews their first kombucha brew and officially becomes a Kombucha mummy and daddy with the “birth” of a new “Scoby”. Is it important to obtain a thick “baby” Scoby at the end of each brew? You bet it does! A thick baby Scoby after a 10 day ferment measures around 1cm – 2cm in thickness. It is a clear visual indication that the bacteria in the ferment are healthy, active and in sync with the yeast and will continue to produce a healthy batch of kombucha in the future.  a very thick Scoby A Scoby is a network of bacterial cellulose that houses the active bacteria and yeast. Naturally the highest concentration of active bacteria and yeast is located in a new Scoby. That is why when you use a fresh virgin Scoby ( Read article on virgin scoby ) to ferment, it has the highest chance of bre
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Are Health Trends Cyclical?

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I had the pleasure to share my knowledge with Ryuji, who was writing an article at Taylor's university on the topic of kombucha. It was indeed a learning experience for both of us.   I was pleasantly surprised to learn that the kombucha revolution is also making a comeback in Japan and goes by the name of koucha-kinoko .  Below is his published article. Happy reading! B Y R Y U J I   S A K U M A     “ I h op e mor e an d mor e p e o p l e a d op t kombu ch a e s p e c i a ll y c u rr e n t g e n e r a t i o n " , s a i d Boo n,    t h e f o u n d e r o f a kombu ch a s h o p , S c o b y Far m Homema d e K o m b u c h a i n M a laysia . What is kombucha ? K o m b u c h a i s a p r o b i o t i c d r i n k , f e r m e n t e d suga r te a b y a ch un k o f f u n g i     w h i c h    i s    c a lle d S C O B Y ( S ymboli c Cultur e O f B a c t e r i a & Y e a s t ) .      T he  f e r m e n t a t i o n
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