How to Grow Kombucha SCOBY at Home - The Complete Guide for Success

The most important step in starting to grow your SCOBY at home is choosing the safest and most reliable starter culture. People might choose to grow a SCOBY at home for different reasons—some to make kombucha at home, some for making a high-protein and cellulose-rich snack, or even for crafting sustainable fabric projects. Whatever your reason, this guide is the simplest way to start

Classic Flavor of Living Kombucha: The Best Choice for Growing a SCOBY

Living Kombucha is the best choice for

several reasons:

Raw and Unpasteurized Kombucha – Ensures the presence of probiotics and live bacteria necessary for a healthy SCOBY.
Regular Lab Testing – Guarantees a strong, contamination-free probiotic culture.
Produced in Controlled Conditions – Provides a safe and optimal starting point for SCOBY growth.

Why Use the Classic Flavor and Not Other Flavors?

To successfully grow a SCOBY, always use the Classic flavor. Here’s why:

No Added Fruits or Herbs – Other flavors may contain natural acids that could disrupt SCOBY formation.
Balanced Sugar and Acidity Levels – The classic recipe provides the perfect environment for fermentation.

Prevents Mold Formation – Additional ingredients can alter bacterial balance and increase contamination risks.

Beware of the Sweet Tea Myth

There are stories going around that claim you can grow a SCOBY by simply leaving sweet tea on the counter for a while… Oh my! I have a lot to say about this. The problem is that without an actual starter culture, this method is not just unreliable but also a potential health hazard.

The pH of sweet tea creates a perfect environment for many types of yeast and mold to thrive—but not the ones you would want to consume. Leaving sweet tea exposed invites contamination by harmful bacteria and mold, which can be dangerous to consume. A failed SCOBY attempt could result in an unpleasant smell, mold growth, or even harmful pathogens developing.

A proper SCOBY needs the right and safe microbial environment to form, not just accidental bacteria and yeast flying in the air. That comes from a raw, unpasteurized kombucha with an active culture—not just from a jar of sweet tea.

For a safe and successful SCOBY, always start with a proven, healthy starter culture.

How to Grow a SCOBY from Raw Kombucha?

If you want to succeed in growing a healthy SCOBY, follow the proven method outlined below.

Ingredients You’ll Need:

1 bottle (330 ml) of Living Kombucha Classic
A wide-mouth glass jar (1 liter or larger, sterilized)
Breathable cloth (such as cotton fabric or a thin towel) and a rubber band

Step-by-Step Instructions:

Step 1: Pour the Kombucha

Pour the entire bottle of Living Kombucha Classic into the sterilized wide-mouth glass jar.

Step 2: Cover and Let It Sit

Cover the jar with a breathable cloth and secure it with a rubber band.
Place the jar in a warm (24-27°C) and well-ventilated area, away from direct sunlight.
Do not disturb the jar during the fermentation process.

Step 3: Wait for the SCOBY to Grow

Over the next 1-4 weeks, a white, jelly-like layer will begin forming on the surface – this is your new SCOBY.
Allow it to thicken if you want a nice-looking, strong SCOBY.

Step 4: Congratulations on Your New SCOBY!

Once you have a nice, beautiful SCOBY – congratulations! Growing your own SCOBY is an exciting milestone.
If you want to continue your SCOBY journey by making kombucha at home, check out our article: Step-by-Step Guide on How to Make Kombucha.

Common Issues and How to Fix Them

Growing a SCOBY can be a delicate process, and sometimes even a small, unnoticed factor can affect the outcome. If you encounter any challenges, try again—and try again. It will work!

No SCOBY Formation? Ensure your kombucha is raw and unpasteurized, and keep the jar in a warm environment. In colder temperatures, SCOBY formation can take longer—be patient and give it more time.
Mold Growth? Mold is the biggest and most annoying challenge in SCOBY making. It is the biggest enemy of kombucha. If you see green or black spots, discard everything and start again.
Too Slow? Move the jar to a slightly warmer location to speed up fermentation. Adding a small amount of sweet tea to your jar can also help accelerate the process—just follow the recipe of sweet tea from our Step-by-Step Guide on How to Make Kombucha.

Conclusion

Growing a SCOBY at home is an easy and rewarding process when done correctly. With Living Kombucha Classic, you get the best start with a strong and healthy culture. Once your SCOBY is ready, you can start brewing your own kombucha at home, creating a delicious and probiotic-rich drink.

Enjoy the process – and cheers to living kombucha!