So warm and humid here today, 31°C and sweating like forever. I wandered around the woodland for a fungi hunt with nothing new to show.
Only when I opened the fridge at home to get a refreshing drink did I realise that what I was holding was a glass with tiny invisible fungi, quenching my thirst and refreshing me in this hot weather!
The Kombucha. This drink is full of fungi called wild yeasts, and they are in different strains. They feed on the sugar in the tea, producing alcohol and carbon dioxide in the process. These are then converted by friendly acetic acid bacteria into the tangy acids we know and love in kombucha.
There’s no mushroom in here, but a tiny fungi quietly bubbling away in this brew.
So while kombucha itself isn’t a fungus, it relies heavily on fungal life. Specifically, yeast, a microscopic fungus that forms an essential part of the SCOBY.
A SCOBY is a Symbiotic Culture of Bacteria and Yeast.
Historically, they are called 'tea fungus' or 'tea mushroom,' likely because of how they look.
Eww! Yes, I can hear you.
Gelatinous, leathery, and a bit oddly alive. They sometimes float when the weather is warm and sometimes sink when it is cold. That’s because they produce more gas on warmer days than on cold ones, and that makes them float.
They also come in different colours depending on how you feed them.
This one was fed on berries.
And this one was fed on tea.
And when you put it under the light, they somehow constrict (eerie, doesn't it? haha!). Well, they don't like light as it damages their microbial balance.
But the drink produced is full of probiotics and nutrition,
And you can add any flavours you like: ginger, hibiscus, summer fruits, wild herbs or flowers, anything you fancy.
Kombucha drinks are now pricey in the shops, so I was pleased to have made one myself. I started this SCOBY from scratch a few years ago while experimenting, using elderberry syrup and a drop of fermenting LAB. It was a success, and I’ve kept it going ever since. I even brought a piece with me on a visit to the Philippines, nurtured it there for three weeks, and left the SCOBY baby growing. Now, the whole village is drinking the goodness!
So, cheers to these little fungi, the hidden heroes of a refreshing, nutritious drink. You may not see them, but they bring fizz, life, and health, rich in probiotics, vitamins, minerals, and so much more.
One of the world’s oldest fermented drinks!
Have a lovely day!
Mariah 😊💕