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ORGANIC KOMBUCHA SCOBY
150g
Live culture for preparation of kombucha tea.
Live culture (starter liquid + SCOBY disc) for preparation of kombucha tea.
Our organic kombucha SCOBY is a living symbiotic culture of bacteria and yeast that transforms sweetened tea into naturally fizzy, probiotic-rich kombucha. Unlike a liquid starter alone, this package includes both an active culture liquid and a formed SCOBY disc, allowing faster, more stable fermentation from the very first batch.
- 100 ml of liquid starter and SCOBY disc– to prepare initial 1 L of kombucha tea
- Live culture – naturally high probiotic activity
- Organic certified – 100% organic
- Traditional strains – natural microbial composition
- Easy to use – simple usage
- Ready to use – works immediately
- Sustainable & budget-friendly – one-time buy, no excess packaging, no expensive store purchases
- Pure & natural – no artificial additives
KOMBUCHA SCOBY
Our organic kombucha SCOBY and liquid starter ferment sweetened tea quickly and reliably, ensuring fast activation and stable brewing from your very first batch.
BENEFITS OF KOMBUCHA MAKING
Homemade kombucha is refreshing, lightly fizzy, and naturally rich in probiotics. It supports gut health and overall well-being, giving you fresh, natural kombucha at home without additives.
SAFETY AND CERTIFICATION
BIO certified – 100% organic and produced in a controlled environment for purity and quality you can trust.
REUSABLE AND LONG-LASTING
With proper care, your starter and SCOBY grow stronger over time and can be reused for countless kombucha batches.
STORAGE AND TRANSPORT
We include a best before date on all our kombucha SCOBY packages. Come with care instructions and a recipe, plus shelf-life.
How to make Kombucha?
Basic Ratio (per 1 liter of kombucha):
- 10% kombucha starter (100 ml) + SCOBY
- 20% concentrated sweet tea (200 ml)
- 70% cool water (700 ml)
- 50 g of sugar per liter of total liquid
Step-by-Step Instructions:
- Brew a concentrated tea using:
- 200 ml boiling water
- 2 tea bags or 2 tsp of loose tea (black or green)
- 200 ml boiling water
- Add 50 g of sugar, stir until completely dissolved.
- Let the tea steep for 5–15 minutes (depends on tea type), then strain out the leaves.
- Add 700 ml of cool water to dilute the tea.
➤ Hot tea can damage the SCOBY; cold tea may slow fermentation. - Add 100 ml of kombucha starter and your SCOBY.
(If you don’t have a SCOBY yet, the starter will grow one during fermentation.) - Cover the jar with a breathable cloth or use the Kefirko fermentor with the air filter.
➤ Do not seal it airtight – fermentation requires airflow.
➤ Make sure flies or contaminants can’t enter. - Let it ferment at 21–25°C for 7–12 days.
➤ Warmer = faster fermentation; cooler = slower.
➤ Start tasting after day 5. Once it reaches your preferred balance of sweet and tangy, it’s ready. - Once done, remove the SCOBY, save 10% of the liquid as starter for your next batch, and either refrigerate your kombucha or continue to the second fermentation.
You can continous brew kombucha with Kombucha fermenter!
| Weight | 0.195 kg |
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8 reviews for ORGANIC KOMBUCHA SCOBY
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Anonymous –
Kostis Anthis –
Inese Serge –
Anonymous –
I am in the process of using this but I’m sure it will turn out great .
Marco Nooijer –
Iveta M. –
Helena F. –
7 dienu laikā garda kombuča gatava.
Аномим –