Learn About Kombucha
Our Kombucha Mushrooms
At our home, our cultures are given our constant time and care. We like to think of them as part of our
family, (as odd-looking as they may be!) - because really, they are just like any other pet or child that
requires time, nourishment and care. We lovingly refer to our cultures as 'The Greeshka', after a story
from one of our favorite authors, where a strange collective entity of creatures join together to be
better as a group (how fitting for these little symbiotic colonies of bacteria and yeast!).
Copyright © 2012 Yemoos Nourishing Cultures. All rights reserved.
Our kombucha mushrooms are our slowest of our 'fermenters', turning out a delicious kombucha
every week or two (which we love to bottle and drink with our lunch). We are always searching for
fresh and high-quality ingredients and tweaking their diet through the seasons to encourage strong
and healthy mushrooms to grow. Since the ferment is slow, the ingredients going in need to be
fresh and reliable, and clean.
It's important to be able to rely on your scobys to produce a good kombucha, especially when most of
us these days are seeking out kombucha for its health benefits. Kombucha can be difficult to
understand and experiment with because the ferments are so slow. For this reason, we always have
many tests going simultaneously to learn the most that we can to ensure the mushrooms make a
great kombucha for us to drink from, and you to adopt from.
Our scobys are currently fed with a blend of organic green and black teas, cane sugar, and
occasionally whole cane sugar or some form of fructose (this helps strengthen the bacteria if the
yeast are too strong), such as agave.
Our scobys are fed according to their needs, which is somewhere between 5-14 days. We handle
them gently (they are living, and part of our family, besides!) and we only use wood, food-grade
plastic and stainless steel (and canning jars just like you see in our supplies, as their little homes).
When any of our scobys seem out of balance, they are given a monitored diet change until they are
back up to speed. They then resume fermenting when balanced and ready, or are tossed to our dogs
or garden to reincarnate as veggies or fruit! We also keep scoby 'hotels' for some of our favorite
scobys that we want to keep and use at a later point (a jar with many scobys residing in kombucha
If you've already received a scoby from us, check out our map to see where its relatives reside!
Why is there a cost for your cultures? You may ask, why do we charge for our cultures - isn't it a
tradition to share and give these cultures away? While we would love to be able to offer all of them for
free to everyone, we like to compare it to an 'adoption fee'. Putting a cost to the cultures covers the
time and care we put into them daily, enables us to afford the best ingredients to ensure the best
cultures (raw milk, whole cane sugar, organic tea, fresh home-ground flours). It also aids us people
from all around the world the opportunity to try these cultures, and encourages those who people from
all around the world the opportunity to try these cultures, and encourages those who invest in a culture
to take the time and effort to care for their cultures. We also enjoy sharing our cultures locally, giving
away our cultures to our family, friends, and neighbors whenever we can.
We'd like to leave you with one last note that we hope you'll be comforted to know that whatever
you may spend or donate here goes right back towards our land, our animals, our garden and
ultimately our cultures, time, research and ability to give you our very best. You can observe more of
who and what you are supporting in our Photo Album. We truly believe what goes around comes
around. Just as in culturing, however much we share with others is what can be shared back, and then