Kombucha is a social beverage…
In more ways than one!
Yes, everyone loves to visit while sharing a glass, but get this. Every batch of kombucha produces new growth on your scoby (recommended source). Kinda like tree rings in a tree! This new growth can be peeled off and shared with a friend.
However, once you brew and drink kombucha for long enough, you won't have enough friends to keep up with the growth! 😉 What do you do then?
Introducing the scoby hotel! This is a large container with the sole purpose of housing a number of scobies. It keeps them fresh until they can be used or given away.
How To Create A Scoby Hotel
What is a scoby, anyway? It stands for Symbiotic Culture Of Bacteria and Yeast. It's the mother culture that brews your kombucha!
How does brewing kombucha work in the first place? Simply culture your batch of kombucha with the scoby, then pour off the liquid, then start again. Kefir is similar, except its mother culture is called kefir grains.
So, to create a scoby hotel…
Choose a large, clean, glass container. I use a 1/2 gallon glass jar that currently holds about 12 scobies.
For the finished kombucha, I use about 1 cup. Then, I use 3 cups of tea prepared with 1/2 cup of evaporated cane sugar and 4 tea bags.
Cover the jar with 2 coffee filters or a clean cloth, and secure with a rubber band. Store in a warm dry place for up to 2 weeks. Replace the kombucha regularly with a fresh batch. The kombucha can then be poured off and consumed, or discarded.
Please note that kombucha stored in a hotel (with numerous scobies) ferments more quickly than normal and is much more potent. If you wish to drink it, it may be ready sooner than you'd usually expect.
What do you do with your extra kombucha scobies? Do you have a scoby hotel?
Want to learn more about kombucha? Check out our Lacto-Fermentation eCourse to learn how to do 1st and 2nd fermentations, along with bottling!
Also, read more from the Traditional Cooking School blog about this nutritious fermented beverage:
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