Brew your own probiotic drinks!
You can make your own Kombucha tea beverage at home with a Kombucha SCOBY, the unique culture that makes the delicious tea-based beverage that is filled with probiotics.
Our SCOBYs are created by using quality natural ingredients and professional methods in Melbourne.
Includes Fermentation Cloth.
A quality breathable fermentation cloth. Includes a free rubber band that will fit around all jars <30cm diameter.
WHAT IS A KOMBUCHA SCOBY?
A kombucha SCOBY (also known by some as the kombucha mother or mushroom) is used in the process of brewing kombucha tea. SCOBY is an acronym standing for a symbiotic colony of bacteria and yeast.
Kombucha is created by fermenting tea with sugar and the SCOBY. After enough time, you have delicious kombucha tea to enjoy. The longer you leave the kombucha unrefrigerated, the more it can ferment and change in flavour, which you can experiment with to find what suits your tastes. Placing your kombucha in the fridge puts it in a dormant state, where the cold will halt or slow the fermentation process.
This beverage also naturally becomes effervescent (fizzy) over time due to the fermentation process. You can reduce and slow the fizziness and fermentation by placing your brew in the fridge.
The kombucha culture needs a warm climate ideally between 22-28 degrees but should not fall below 15 degrees as a minimum.
The average time is 8-14 days depending on the ambient temperature the higher the temperature the faster the fermentation.
The kombucha is at first sweet but this sweetness disappears as the sugar is broken down. If a slightly sweeter drink is preferred the fermentation has to be stopped early. For a dry or slightly acidic flavour let it ferment longer. Taste test to find your ideal point.
The kombucha once bottled will keep for months when kept in a cool place such as the fridge.
For unlimited servings repeat steps 1-4.
*Note every few batches you can remove the culture from the jar with clean hands and rinse under running cold or lukewarm water… the baby scoby will always form on the top. So to keep the process young & powerful you can compost the parents (big, bottom scoby) and keep using the child. *