The best SCOBY comes from someone who already brews kombucha: fresh, with its liquid, from a healthy batch. If you buy one online, make sure it arrives submerged in starter liquid. A healthy SCOBY is beige-brown, firm, and smells like kombucha - not mould. Between batches, store it in a “hotel”: a jar with acidic kombucha, at room temperature or in the fridge.
When you decide to make kombucha at home, the first question is almost always the same: “Where do I get a SCOBY?”
The second question comes after the first batch: “How do I store it without killing it?”
This guide answers both.
01 — What the SCOBY is
It’s not just a “blob” - it’s a living culture
SCOBY stands for Symbiotic Culture Of Bacteria and Yeast. It’s the rubbery, firm, beige or light brown disc that floats in the fermentation jar.
It’s not a fungus, even though it’s often called one. It’s a cellulose structure produced by the bacteria themselves, which acts as a physical support for the culture.
But note: the SCOBY alone does nothing. The biologically active part - the one that ferments the tea and produces acids - is the starter liquid that comes with it. That liquid is already-fermented, acidic kombucha. Without enough starter liquid, the SCOBY can’t protect the initial batch from unwanted microorganisms.
When you receive or buy a SCOBY, it must always come with its liquid.
02 — Where to find one
Three sources, in order of reliability
1. Someone who already brews kombucha
This is the best source by far. Every fermentation produces a new SCOBY layer - the so-called “baby” - that separates from the “mother”. Anyone who has been brewing for a few months almost always has spare SCOBYs to give away.
Look in online communities dedicated to kombucha and fermentation, local homebrewing Facebook groups, organic markets, or natural food shops that carry homebrewing supplies. You’ll often find them free or nearly free, with a jar of starter liquid already included.
2. Homebrewing or fermentation shops
Physical or online. Choose a seller that ships the SCOBY submerged in starter liquid, not “dehydrated” or “powdered”. A dehydrated SCOBY can work, but requires a longer rehydration period and the first batch results are less predictable.
3. Complete kits
If it’s your first batch, a kit that includes SCOBY, starter liquid, tea, and a jar is the simplest option. Everything is already calibrated to work together - no need to calculate proportions or worry about finding starter liquid separately.
The GetBolla kit includes a live SCOBY with its starter liquid, quality tea, a 1L jar, and the sensor to monitor pH and temperature during fermentation. Discover the kit →
03 — How to recognise a healthy SCOBY
Appearance, texture, smell
A healthy SCOBY has these characteristics:
Colour: beige, light brown, or dark brown. Dark spots are normal - they’re yeast deposits. The colour can vary based on the type of tea used (green tea produces lighter SCOBYs, black tea darker ones).
Texture: firm, rubbery. It should have some resistance when you touch it. A SCOBY that crumbles or is extremely thin and translucent is weakened.
Smell: like kombucha. Acidic, slightly fruity or vinegary. It should not smell of mould, cheese, or anything unpleasant in a way different from normal acidity.
Thickness: not an indicator of health. A thin SCOBY (3–5mm) can be perfectly active. A very thick one (2–3cm) isn’t “better” - it’s just had more fermentation cycles.
Warning signs
| What you see | What it means |
|---|---|
| Green, black, or pink film on the surface | Likely mould - don’t use it |
| Smell of cheese or rot | Bacterial contamination - don’t use it |
| Accompanying liquid very cloudy, not acidic | Invalid starter liquid |
| Slimy texture or disintegrating | Weakened or dead SCOBY |
Mould is the only case where you throw everything away - SCOBY and liquid included. Brown or dark beige spots on the surface are not mould: they’re yeast deposits, normal and harmless.
04 — How to use it in the first batch
Proportions and starting temperature
For a 1-litre jar:
- 800ml of sweet tea (tea + sugar, cooled to room temperature)
- 100–200ml of starter liquid
- 1 SCOBY
Starter liquid is not a decorative addition: it immediately lowers the initial batch pH to around 4.0–4.5, creating an acidic environment that protects the fermentation from pathogens in the first critical hours. The less starter liquid you use, the more vulnerable the initial batch is.
The ideal temperature is between 22°C and 26°C. Below 18°C, fermentation slows significantly. Above 30°C, some bacterial strains weaken.
05 — How to store it
The SCOBY hotel
If you don’t start a batch straight away, or if you have excess SCOBYs, the solution is the “SCOBY hotel”: a glass jar with acidic kombucha in which to store one or more SCOBYs indefinitely.
How to set it up:
- Take a clean glass jar, minimum 500ml capacity.
- Put the SCOBY in with at least 200–300ml of already-fermented kombucha (pH 2.5–3.5).
- Cover with a breathable cloth (not an airtight lid - the SCOBY needs oxygen).
- Store at room temperature away from direct light, or in the fridge.
Room temperature vs. fridge:
| Room temperature (20–24°C) | Refrigerator (4–8°C) | |
|---|---|---|
| Activity | SCOBY stays active, continues to ferment slowly | SCOBY goes dormant |
| Maintenance | Add sweet tea every 4–6 weeks | Check every 2–3 months |
| Reactivation | Immediate, first batch normal | Needs a “wake-up batch” first |
| Best for | Brewing regularly | Storing for many months without thinking about it |
Signs the hotel needs attention:
- The liquid has become very pale and almost odourless: add fresh acidic kombucha.
- The SCOBY has developed mould on the surface: throw everything away and start over.
- The liquid has an unpleasant odour not attributable to normal acidity: same.
06 — FAQ
FAQ
Can I use a SCOBY without starter liquid?
Not recommended for the first batch. Starter liquid lowers the initial pH and protects the fermentation. Without it, the batch is exposed to contamination in the first 24–48 hours. If you have no starter liquid, you can use unpasteurised shop-bought kombucha as a substitute - not ideal, but it works.
My SCOBY floats, sinks, goes sideways - is that normal?
Yes. The position of the SCOBY during fermentation doesn’t affect the result. Floating, sinking, or going sideways are all normal behaviours. What matters is the pH of the liquid, not the SCOBY’s position.
My SCOBY has turned very dark brown - is it dead?
No. The dark colour is often caused by the type of tea used (especially black tea) or yeast deposits. If it still has a firm texture and the surrounding liquid smells like kombucha, it’s active.
Can I freeze the SCOBY?
Technically yes, but it’s not recommended. Freezing damages the cellular structure and many bacterial strains don’t survive. A fridge hotel is a much more reliable way to store it long-term.
How many SCOBYs can I put in the same hotel?
As many as fit in the jar, as long as they’re covered by liquid. With more SCOBYs, the hotel liquid ferments faster - check more often and add sweet tea more frequently.
You have your SCOBY ready. Now you need to choose the right tea - because not all teas ferment the same way, and your choice affects the final flavour, pH, and fermentation speed.
Read also: Complete guide to kombucha fermentation →