Kombucha Malaysia

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