I've looked everywhere I can think of online for instructions on how to make a kombucha scobi without the use of a "mother" nor raw kombucha tea. I'm mean, where did that glorious bacteria come from that created that first little scobi?
Its a bit like yoghurt you need some to make some https://www.thekitchn.com/how-to-make-your-own-kombucha-scoby-cooking-lessons-from-the-kitchn-202596
most cabbage family have bacteria on them (which is why saurkraut works the way it does when you make it). lactobacilli i think is the family. i think you could also use yogurts or kimchi. also, possible sources would be a natural foods store and check the probiotics for lists of bacterial/fungal species. the major issues to avoid are low acid and low oxygen conditons which can bring about botulism. always be careful and consider unknowns as poison until you know what you are doing.
Nope, never found out how. I finally located someone w/ a scoby . nevertheless, I suspect that if you prepare the tea mixture and just leave the other bacteria out that it will still develop from the natural fermenting process (tho it may take a little longer)
wish you were closer, I'd be happy to pass one along. hmmm, I wonder if it would be allowed to be mailed....
It's simple to create a scoby. You buy a bottle of raw commercial Kombucha, pour a cup full of it into a bowl, cover with fabric or paper towel and leave it on the bench at room temp for about a week. A new scoby will grow all by itself. You can then use this to make a batch of kombucha.