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ORGANIC
KOMBUCHA STARTER
100ml
Live culture for first preparation of kombucha tea.
Live, organic kombucha starter is a symbiotic culture of bacteria and yeast that ferments sugar and tea into a refreshing, probiotic-rich, naturally fizzy kombucha.
- 100 ml Kombucha Starter – for preparing the first 1 L of kombucha tea
- Live culture: naturally high probiotic activity
- Organic certified: 100% organic
- Traditional strains: natural microbial composition
- Easy to use: simple activation, immediate fermentation start
- Long shelf life: maintains quality for up to 1 year
- Sustainable: suitable for countless fermentation batches
KOMBUCHA STARTER
Our organic kombucha starter is a living culture that transforms sweetened tea into naturally fizzy, probiotic-rich kombucha.
BENEFITS OF KOMBUCHA MAKING
Homemade kombucha is refreshing, lightly fizzy, and 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.
REUSABLE AND LONG-LASTING
With proper care, your starter can be used for countless batches of kombucha.
STORAGE AND TRANSPORT
100 ml starter is enough for your first 1 L of kombucha tea. It has a shelf life of up to 1 year and is easy to store. Comes with care instructions and a recipe.
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 | 0.16 kg |
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13 reviews for ORGANIC KOMBUCHA STARTER
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Philip C. –
Manca –
Vida –
Gobica je nastala tako kot je zapisano, po sedmih dneh. Je sicer še tanka, a se debeli in tudi nastaja kombuča. Hvala
Jasmina –
Mia –
Cvetka –
S Kefirkom si sama pripravljam kislo zelje in kombuco. Odlična izbira…tudi za darilo.
Anonymous –
kristijan grabar –
Suzana Stupar –
Kevin V. –
JOŽI –
Oleg –
Anonimno –