Kombucha mushroom: worth knowing about the useful tea fungus

You're probably wondering: What's a fungus doing in my drink? The kombucha tea fungus is actually a lichen whose diverse health benefits have been known for almost 2,000 years. In this article, you'll learn how you can reap these health benefits at home. In addition to all sorts of interesting facts about the tea fungus, we also want to tell you how you can grow your own kombucha fungus in a fermentation vessel at home.

Kombucha? Tea fungus? The basics at a glance!

Kombucha (pronounced kom-buh-cha) is a fermented beverage made from tea in a fermentation vessel. Probiotic bacteria and yeasts are used to form the so-called kombucha fungus (SCOBY = symbiotic culture of bacteria and yeast ) . The fungus gives kombucha its beneficial properties: It transforms the tea into a probiotic fermented beverage .

What do you do with a kombucha mushroom? If properly cared for, the kombucha mushroom can last for years, and you can use it to brew a fermented kombucha tea drink again and again, providing a healthy alternative to water and other soft drinks . A true elixir of life!

What is the kombucha tea fungus made of?

In the botanical sense, the SCOBY is a lichen made of a whitish-beige substance consisting of yeast and bacteria. Therefore, it is sometimes mistakenly called yeast. This substance is held together by cellulose. The yeast and bacteria live in a community and mutually benefit each other . The yeast produces alcohol, which in turn feeds on bacterial strains, which then produce valuable organic acids from alcohol and oxygen.

Kombucha mushrooms are usually round, like a pancake, and have a somewhat slimy consistency. Their surface can be smooth or very bumpy. During the fermentation process , holes or small bulges may appear in the scoby—this is completely normal! Depending on the liquid content, the kombucha tea mushroom's composition will be more or less translucent.

The following ingredients occur in varying amounts in kombucha:

• Bacterial species
• Acetic acid bacteria
• Yeast strains
• Enzymes
• Vitamins such as folic acid, vitamin B1, B2, B3, B6, B12, C, D, E, K
• Minerals and trace elements such as iron, magnesium, calcium, copper, zinc
• healthy acids such as lactic acid, acetic acid, citric acid, natural carbonic acid
• 14 different amino acids
• secondary plant substances, such as polyphenols and isoflavonoids, which have antioxidant effects
• Alcohol (between 0.1 and 0.4 g – roughly the same amount as in orange juice or non-alcoholic beer)
• Caffeine or theine (when using black or green tea)

A look behind the scenes: How does the Scoby fungus work?

Nutrients and ingredients

The kombucha fungus initially spreads across the surface of the nutrient solution. The yeasts feed on the sugar used in kombucha production. They convert it into carbon dioxide and alcohol. The bacteria, in turn, use the alcohol and the tea's constituents to produce various acids, such as acetic acid and lactic acid—hence the sour taste. The acid prevents germs from settling.

The Scoby grows and thrives

Scobys seek access to as much oxygen as possible. This thickens the underlying kombucha culture or causes a new scoby to form . The scoby continually forms new, tightly packed layers, thus becoming increasingly thicker. In some cases, the scoby sinks to the bottom of the fermentation vessel. A new kombucha culture then forms on the surface, and the scoby at the bottom of the vessel stops growing. The starter in the fermentation vessel can be easily stored with a cloth.

The healthy end result – kombucha mushroom tea!

Simply put, kombucha is a fermented tea beverage . Using a kombucha culture, various sweetened teas, such as green tea and black tea, are fermented in a fermentation vessel.

Mushroom tea offers a delicious, naturally carbonated, sweet-and-sour alternative to lemonade or other soft drinks. Completely free of unnecessary sugar and artificial additives. Fermentation can produce various vitamins, organic acids, and many other important nutrients.

Possible effects of kombucha

Without making any promises of healing, Kombucha is said to help with the following conditions:

• Headache
• depression
• Fibromyalgia
• Acne and neurodermatitis
• Eczema
• Allergies
• high blood pressure
• diabetes
• arteriosclerosis
• arthritis
• rheumatism
• Anxiety

Let the kombucha mushroom sprout: Grow your own kombucha culture

To create your own kombucha culture, you need unpasteurized "raw" kombucha as the most important ingredient for growth. This also serves as a starter liquid. Without the many living microorganisms, it will be difficult to grow your own kombucha spore . Similar to milk kefir and water kefir and kefir crystals, kombucha requires SCOBYs for fermentation.

You can either buy kombucha starter kits online or you can know someone who makes kombucha themselves and give you a scoby.

With just a few ingredients , ideally all organic , you can easily grow your own kombucha mushroom (kombucha culture) at home. With water, tea (green or black tea), sugar, and a starter kit (mushroom with starter liquid), or alternatively without a mushroom and using unpasteurized kombucha (e.g., Raw Original from KOMBUCHERY LINK ), the kombucha mushroom will develop in between 7 and 21 days , depending on the conditions.

Once upon a time… A short history of the tea mushroom

Where does the kombucha culture come from?

Some Westerners are still a bit unfamiliar with kombucha tea, but in other parts of the world, the drink with its unusual name and diverse effects has long been no secret. There is widespread agreement that kombucha originated in East Asia, Japan, or China .

A Chinese legend

Among other legends, this one says that kombucha originated around 247-221 BC when Emperor Qin Shi Huangdi set his mind on achieving immortality and commissioned an alchemist to brew a drink that would grant him eternal life. The alchemist gave him kombucha . A few years after getting used to kombucha, he switched to pills and died. – Well, if only he had stuck with kombucha.

Kombucha, the name

Kombucha may be derived from a Japanese algae tea: " Kombu" - algae + "Cha" - tea = "Kombucha." A small error may have crept in over the centuries, and the tea no longer bears much resemblance to the kombucha we know today.

Leftover kombucha mushroom? 4 alternative uses

You can use your SCOBY not only as a healthy beverage . You'll also find only the best for your beauty here, and some inspiration for exciting recipes with kombucha cultures that you no longer want to use for tea.

1. Refreshing recipes for summer: Sweet Beet (for 2 servings):

• 4 cm peeled and chopped ginger
• 300 ml natural kombucha
• 100 ml freshly squeezed orange juice
• 100 ml carrot juice
• 100 ml beetroot juice
• 2 teaspoons freshly squeezed lemon juice

And this is how it's mixed:
Mix all ingredients in a blender for about 15 seconds and your kombucha summer drink is ready.

2. Kombucha as a dressing for your salad

The SCOBY now also serves as the mother of vinegar for your homemade kombucha vinegar. The longer the kombucha ferments, the more acid is produced. The added sugar ferments more and more over time. To make vinegar from your kombucha, it simply needs to ferment much longer. We recommend initially fermenting a kombucha for 4 weeks. To do this, you can add a tablespoon of sugar every 2 weeks over a period of 6 weeks.

Of course, you can always taste the vinegar with a small spoon to see if it's just right for your taste. It may sound like a long time, but you'll be rewarded with a mild, homemade vinegar . Perfect for salads and other fresh dishes.

3. Kombucha Face Mask – Let your complexion glow with Kombucha

You need this for 2 applications:

• 100 g SCOBY
• 15 ml kombucha (raw, unflavored)
• 15 ml coconut oil

Here's how it's done:

First, grind the SCOBY and half of the kombucha in a blender. Then slowly add the coconut oil and blend everything into a creamy mixture. Before applying the face mask, we recommend thoroughly cleansing your face with water. Now, apply the mask evenly. After letting it work for about 10 to 20 minutes, gently rinse off the mask and pat your face dry.

Caution! Be careful not to get the mask in your eyes, as this could burn.

4. Kombucha – Foot Bath

Easily care for your tired feet with kombucha. All you need is a bathtub or a small bowl, and you're ready to go!

This is what you need:

• 250 ml very acidic kombucha or alternatively 150 ml kombucha vinegar
• 1 cup Epsom salt or alternatively other mineral salt
• Eucalyptus oil or another natural essential oil of your choice

Here's how it's done:

Simply add both ingredients to warm water in a bathtub and soak your feet for 10 minutes. Your skin will feel super soft afterward.

Kombucha fungus “Scoby” – no fear of bacteria!

In total , over 30 trillion bacteria from over 1,000 bacterial species live within us —that's more bacteria than we have in our bodies. It's fascinating how the microbiome influences our overall health : In addition to typical digestive problems, other ailments, as mentioned above, can also be caused by it. This makes it all the more important to pay attention to the health of your own microbiome ! The kombucha fungus (SCOBY) can provide crucial support. So don't hesitate any longer and start your own kombucha culture at home. To your health and your gut!

FAQs about tea mushroom

How does a kombucha mushroom develop?

The kombucha culture is held together by cellulose , in which yeasts and bacteria coexist and mutually benefit each other. The yeasts produce alcohol, which in turn feeds on bacteria, which then produce valuable organic acids from alcohol and oxygen .

How can you store the kombucha tea fungus?

A Scoby Hotel is a large glass jar filled with starter liquid. The starter liquid is your finished kombucha. This liquid protects the Scoby from harmful germs. With a sufficiently low pH value, your Scoby can be stored in this liquid for months or even years with confidence . It's important to protect the fermentation vessel from external influences with a cloth. This allows the Scobys to rest undisturbed at room temperature.

Can you eat the kombucha mushroom?

Yes, theoretically, you can eat the kombucha fungus. Some recommend it as a sushi substitute for vegans. However, since it's not exactly a treat on its own, you can use parts of the scoby or the kombucha in delicious recipes, such as smoothies, pancakes, or even as a face or hair mask . You can find the recipes on our blog.

Can you freeze the SCOBY mushroom?

You can freeze the SCOBY, but it's very difficult to reactivate it afterwards . Therefore, we recommend storing it in a large glass jar, covered with a cloth, and safely stored in starter fluid in a so-called SCOBY hotel. It can be stored there for up to several years .

What does kombucha taste like?

Most people perceive this fermented tea beverage (fermented beverage, kombucha beverage, kombucha tea) as sweet and sour , with a slight bitterness . Depending on the processing, preparation, starter liquid, or secondary fermentation, in which the kombucha can be flavored with juice, herbs, or fruit, it tastes very refreshing, fruity , and even pleasantly spicy with ginger.

Why is kombucha healthy?

Due to the fermentation process, kombucha and its culture contain many bacterial strains and microorganisms that have a very positive effect on intestinal health and thus on the immune system . And that's not all. Kombucha is a true immune booster and, in addition to bacteria, also contains enzymes, vitamins, minerals, and trace elements , as well as various amino acids and secondary plant substances, such as polyphenols and isoflavonoids , which have antioxidant effects.

When should you drink kombucha?

A small glass of kombucha drink about half an hour before breakfast is ideal in the morning to give your gut and immune system a boost for the day. You can enjoy kombucha at any time throughout the rest of the day—whether it's with or without meals, the healthy nutrients of the fermented beverage always have a positive effect .

How much kombucha should you drink?

With kombucha, it's like any other food: You shouldn't overdo it. Start with a small glass a day and see how it affects you. After a few days, you can drink more. There's no maximum amount that should be considered and that would lead to side effects.