Does kombucha have mushrooms in it?

For anyone that has seen the mushroom-like appearance of SCOBY (Symbiotic Culture Of Bacteria and Yeast) or heard it referred to as a “kombucha mushroom,” this is an obvious question. SCOBY is the active ingredient and fermentation agent in kombucha, but the “mushroom” appearance is actually the cellulose layer of the bacteria doing its work to make the kombucha. So, in short, no mushrooms in kombucha, just a cool biological process.

For those who want a quick throwback to high school science class we’ve got a little more detail for you. When we make kombucha, we brew tea and then add sugar to give the SCOBY “fuel” for the fermentation process. The yeast in the SCOBY turn sugars into ethanol (alcohol), and then the bacteria in the SCOBY convert that alcohol into acetic acid and carbon dioxide. The acid gives kombucha its signature fermented, acidic flavor and the CO2 gives kombucha natural effervescence. Yep, there’s a lot of interesting science inside every bottle, but no mushrooms!