Kombucha mushroom: worth knowing about the useful tea fungus

You're probably asking yourself: What is a mushroom doing in my drink? In fact, the Kombucha tea fungus is a lichen whose diverse health benefits have been known for almost 2000 years. In this article, you will learn how you can benefit from these healthy advantages at home. In addition to all sorts of interesting facts about the tea fungus, we also want to tell you how you can cultivate a Kombucha mushroom at home in a fermentation vessel yourself.

Kombucha? Tea fungus? The basics at a glance!

Kombucha (pronounced: Kom-boo-tcha) is a fermented beverage made from tea in a fermentation vessel. Probiotic bacteria and yeasts are used, which form the so-called Kombucha mushroom (SCOBY = SYMBIOTIC CULTURE OF BACTERIA AND YEASTS). The Kombucha mushroom gives Kombucha its positive properties: It ensures that the tea becomes a probiotic fermented beverage.

What do you do with a Kombucha mushroom? The Kombucha mushroom – if properly cared for – can last for years, and you can repeatedly use it to make a fermented Kombucha tea drink, enjoying a healthy alternative to water and other soft drinks. A true elixir of life!

What is the Kombucha tea fungus made of?

The Scoby is, botanically speaking, a lichen made of a whitish-beige substance consisting of yeasts and bacteria. Therefore, it is sometimes mistakenly called a yeast fungus. This substance is held together by cellulose. The yeasts and bacteria exist in a symbiotic relationship and benefit each other. The yeasts produce alcohol, which in turn feeds bacterial strains that 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, but also very uneven. During the fermentation process, holes or small bulges can form in the Scoby – this is completely normal! Depending on the liquid content, the Kombucha tea fungus is more or less translucent in its composition.

The following ingredients are present 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 compounds, such as polyphenols and isoflavonoids, which have antioxidant effects
• Alcohol (between 0.1 and 0.4 g – which corresponds to about the amount found in orange juice or non-alcoholic beer)
• Caffeine or theine (when using black or green tea)

Behind the scenes: How does the Scoby mushroom work?

Nutrients and ingredients

The Kombucha mushroom first spreads out over the surface of the so-called nutrient solution. The yeasts feed on the sugar used in Kombucha production. They turn it into carbonic acid and alcohol. The bacteria, in turn, form various acids from the alcohol and the ingredients of the tea, e.g., acetic acid and lactic acid – hence the sour taste. The acid ensures that no germs settle.

The Scoby grows and thrives

Scobys want to get as much oxygen as possible. This causes the underlying tea fungus culture to thicken or a new Scoby to form. The Scoby constantly forms new, tightly packed layers and thus becomes thicker and thicker. In some cases, the Scoby sinks to the bottom of the fermentation vessel. A new Kombucha tea fungus then forms on the surface, and the Scoby at the bottom of the vessel stops growing. The batch in the fermentation vessel can be easily stored with a cover cloth.

The healthy end result – Kombucha mushroom tea!

Simply put: Kombucha is a fermented tea drink. With the help of a Kombucha culture, various sweetened tea varieties, e.g. green tea, black tea, are fermented in a fermentation vessel.

The mushroom tea offers a delicious, naturally carbonated, sweet and sour alternative to lemonades or other refreshing drinks. Completely without unnecessary sugar and artificial additives. During fermentation, various vitamins and organic acids and many other important nutrients can be produced.

Possible effects of Kombucha

Without making any promises of healing, Kombucha is said to be able to help with the ailments listed below:

• Headaches
• Depression
• Fibromyalgia
• Acne and neurodermatitis
• Eczema
• Allergies
• High blood pressure
• Diabetes
• Arteriosclerosis
• Arthritis
• Rheumatism
• Anxiety

Let the Kombucha mushroom sprout: Cultivate your own Kombucha culture

For your own Kombucha culture to emerge, you need unpasteurized "raw" Kombucha as the most important ingredient for growth. This also serves as a starter liquid. Because without the many still living microorganisms, it will be difficult to grow your own Kombucha mushroom. Similar to milk kefir and water kefir and the kefir grains, you need Scobys for Kombucha fermentation.

Kombucha starter kits can either be bought online or you know someone who makes Kombucha themselves and gives you a Scoby.

With just a few ingredients, which should ideally all be organically grown, you can successfully produce your own Kombucha mushroom (Kombucha culture) at home. With water, tea (green tea or black tea), sugar and a starter kit (mushroom with starter liquid) or alternatively without a mushroom with unpasteurized Kombucha (e.g. Raw Original from KOMBUCHERY LINK), the Kombucha mushroom will develop, depending on the conditions, between 7 and 21 days.

Once upon a time... A brief history of the tea mushroom

Where does the Kombucha culture come from?

The Western world is 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 agreement that Kombucha originated in East Asia, Japan or China.

A Chinese legend

Among other legends, this one states that Kombucha came about when Emperor Qin Shi Huangdi, around 247-221 BC, decided to achieve immortality and commissioned an alchemist to brew a drink that would grant him eternal life. The alchemist gave him Kombucha. A few years after he had gotten used to Kombucha, he switched to pills and died. – Well, he should have stuck with Kombucha.

Kombucha, the name

Kombucha could be derived from a Japanese seaweed tea "Kombu" - seaweed + "Cha" - tea = "Kombucha". Over centuries, a small error may have crept in and the tea today has little to do with our current Kombucha.

Leftover Kombucha mushroom? 4 alternative uses

You can use your Scoby not only as a healthy drink. Also, for your beauty, only the best, and some inspirations for exciting recipes with Kombucha cultures that you no longer want to use for tea can be found here.

1. Refreshing Summer Recipe: 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 here's how to mix it:
Blend all ingredients in a mixer for about 15 seconds and your Kombucha summer drink is ready.

2. Kombucha as a dressing for your salad

The Scoby now simultaneously becomes 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 fermenting Kombucha for 4 weeks initially. For this, you can add one tablespoon of sugar every 2 weeks over a period of 6 weeks.

In between, you can, of course, always taste it with a small spoon to see if the vinegar is to your liking. This sounds like a long time at first, but you will then be rewarded with a mild vinegar of your own making. Perfect for salads and other fresh dishes.

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

What you need for 2 applications:

• 100 g Scoby
• 15 ml Kombucha (raw, unflavored)
• 15 ml coconut oil

Here's how to do it:

First, finely blend the Scoby and half of the Kombucha in a mixer. Then, slowly add the coconut oil and mix everything into a creamy paste. Before applying the face mask, we recommend thoroughly cleansing your face with water. Now, the mask can be applied evenly to the face. After an application time of approx. 10 to 20 minutes, you can carefully rinse off the mask and then pat your face dry.

Caution! Make sure the mask doesn't get into your eyes, as it could sting.

4. Kombucha – Foot bath

Easily care for your tired feet with Kombucha. All you need is a bathtub or a small bowl and off you go!

What you need:

• 250 ml very sour 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 to do it:

Simply add both ingredients to a bathtub with warm water and soak your feet for 10 minutes. Afterwards, your skin will feel super soft.

Kombucha mushroom "Scoby" – no fear of bacteria!

In total, over 30 trillion bacteria from over 1000 bacterial species live within us – that's more bacteria than we have body cells. It's fascinating what an influence the microbiome has on our overall health: In addition to typical digestive problems, other complaints, as already mentioned above, can also have their origin here. It is all the more important to pay attention to the health of your own microbiome! The Kombucha mushroom Scoby can significantly support this. So don't hesitate any longer and start your own Kombucha culture at home. To your health and your gut!

FAQs about the tea fungus

How does a Kombucha mushroom come into being?

The Kombucha culture is held together by cellulose, in which yeasts and bacteria exist in a symbiotic relationship and mutually benefit each other. The yeasts produce alcohol, which in turn feeds bacteria that then produce valuable organic acids from alcohol and oxygen.

How can Kombucha tea fungus be stored?

A Scoby Hotel is a large jar filled with starter liquid. Finished Kombucha serves as the starter liquid. There, the Scoby is protected against harmful germs. With an appropriately low pH value, your Scoby can be stored in this liquid for months or even years with a clear conscience. It is important to protect the fermentation vessel from external influences with a cover cloth. This allows the Scobys to rest undisturbed at room temperature.

Can you eat Kombucha mushroom?

Yes, theoretically you can eat the Kombucha mushroom. Some recommend it for vegans as a substitute product for sushi. However, since it is not exactly a culinary delight on its own, it makes sense to process parts of the Scoby or Kombucha for delicious recipes, such as smoothies, pancakes, and 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 is very tedious to reactivate it afterwards. Therefore, we recommend storing it in a large glass, covered with a cloth and securely stored in starter liquid in a so-called Scoby Hotel. There it can be kept for up to several years.

What does Kombucha taste like?

Most people find the fermented tea drink (fermented drink, Kombucha drink, Kombucha tea) to be sweet-sour, somewhat tart. Depending on the processing, batch, starter liquid or secondary fermentation, in which the Kombucha can be flavored with juice, herbs or fruits, it tastes very refreshing, fruity and with ginger even pleasantly spicy.

Why is Kombucha healthy?

Due to fermentation, Kombucha and Kombucha culture contain many bacterial strains and microorganisms that have a very positive effect on gut health and thus on the immune system. And not only that. 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, secondary plant compounds such as polyphenols and isoflavonoids, which have antioxidant effects.

When should you drink Kombucha?

Ideally, drink a small glass of Kombucha about half an hour before breakfast in the morning to give your gut and immune system an activating foundation for the day. Throughout the rest of the day, you can enjoy Kombucha at any time – whether independent of meals or with them, the healthy nutrients of the fermented drink always have a positive effect.

How much Kombucha should you drink?

With Kombucha, as with all other foods, you shouldn't overdo it. Start with one small glass per day and see how Kombucha affects you. After a few days, you can drink more. There is no maximum amount that should be considered and would lead to side effects.