Scoby - culture for Kombucha (diameter 12 cm)

Scoby – culture for kombucha (12 cm)

A scoby is a symbiotic culture of bacteria and yeast used to ferment sweet tea into kombucha. Kombucha is a lightly sparkling drink made by fermenting tea with sugar. This scoby has a diameter of 12 cm and is a good starting point for your first kombucha.

Please note: This product is only available in Norway.

How to use the scoby

• Make sweet tea and let it cool to room temperature before adding the scoby. Hot tea can damage the culture.
• Use a clean glass jar or a container that is not made of metal, and cover it with a cloth or a lid that lets air through.
• Let the tea ferment at room temperature until the kombucha is as tart as you like. Taste it along the way.
• Keep the scoby and some finished kombucha for your next batch.

Technical data

• Contents: scoby, symbiotic culture of bacteria and yeast
• Diameter: 12 cm
• Used for: kombucha from sweet tea

Frequently asked questions about scoby

What is a scoby?

Scoby stands for «symbiotic culture of bacteria and yeast». The culture turns the sugar in sweet tea into a slightly tart, sparkling drink.

Can I use the scoby more than once?

Yes. The scoby grows with every batch, and you can keep using it for the next batch of kombucha.

Why must the tea be cooled?

The scoby is a living culture. Hot tea can damage the bacteria and yeast, so the tea should be at room temperature when the culture is added.

Related

• Fresh yeast
• Kombucha Brewing Kit 4L – Continuous Fermentation
• 3L fermentation jar for mead, kombucha and kimchi