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Buy now: Kombucha starter set
Fermenting kombucha at home has never been easier. With our kombucha starter set you’ll soon be brewing refreshing, fizzy kombucha easily from the comfort of your home. The set includes a 2-litre fermentation jar, temperature strip, cloth and band, tea strainer, a green and black tea blend, organic sugar and a live SCOBY with starter liquid. By the way, SCOBY stands for "Symbiotic Culture of Bacteria and Yeast"! It forms the basis for your kombucha and transforms ordinary tea into a sparkling, slightly sour taste experience. All you need now is some sugar to feed your Scoby and a little patience. The rest? Pure kombucha magic! Order your starter kit now and soon you'll be a fermentation pro!
How to Make Kombucha at Home
The process is really easy, though it does require a little patience. As the saying goes, good things take time – and that includes fermentation. Here's how to use your newly acquired kombucha starting kit:
- Boil 300 ml of water in a medium-sized pot. Add 15g of the tea blend and let it steep for about 8 minutes.
- Strain the tea directly into your fermentation jar. Add 1 litre of cold water and 100g of sugar, stirring until fully dissolved.
- Attach the temperature strip to the jar. Before adding the SCOBY, the liquid should be lukewarm, around 20–30°C.
- Once it reaches the cooler temperature, its time for the SCOBY! Gently add the SCOBY along with the starter liquid to the jar.
- Cover the jar with the cotton cloth and secure it with the rubber band. This keeps out fruit flies and other contaminants while your kombucha ferments.
- Place the jar in a warm, shaded spot and let it ferment undisturbed for 7–9 days. Don’t be surprised if a new layer forms on top – that’s your fresh SCOBY forming!
- Check your kombucha taste with a clean wood or platic spoon, the scoby does not like metals. Happy with the flavour? Great! Too sweet? Let it ferment a little longer.
- Once satisfied, carefully remove the SCOBY using clean, well-rinsed hands (no soap!). Keep it with 250–500ml of kombucha in a separate container – this is your starter for the next batch.*
- Pour the finished kombucha into smaller, tightly sealed bottles and refrigerate to stop fermentation. If you prefer, strain out any small yeast particles before bottling. Cheers!
*Tip: Before each new batch, rinse your fermentation jar thoroughly with hot water – but avoid using detergent.
Boost flavour with second fermentation
Take your kombucha to the next level with a second fermentation. Add dried fruit, ginger, herbs or spices to the bottled kombucha, seal tightly, and leave it at room temperature for a few days to naturally increase carbonation and depth of flavour. Use thick-walled glass bottles, leave a little headspace, and open (aka ‘burp’) it daily to avoid over-pressure. Then chill and enjoy your own artisan kombucha with added sparkle and flavour. Order your kombucha brewing kit today and start fermenting continuously with confidence.
| Product number: | DIY_006 |
|---|---|
| Best before date | 18.04.2026 |
| Origin (Processing) | Germany |
| Content | 1 UNIT |
| Manufacturer | KoRo |
| EAN/GTIN | 4255582817850 |
| Data sheet | Specification |
| Nutrition traces | Nutrition traces |
| Shipping | Delivery time outside of Germany |
| Company |
KoRo Handels GmbH Hauptstraße 26, 10827 Berlin |
| Storage Advice | Store at room temperature, protected from light |
| Ingredients | Green and black tea mixture, kombucha scoby with starting liquid, glass jar, tea sieve, cotton rag, elastic band, temperature measuring strip |
| Cross contamination | May contain GLUTEN, SOY, EDIBLE NUTS and SESAME |
| Trade Name | Kombucha starter set |
| Label note | Ingredients, nutritional values, and packaging may change. For exact information, please check the product description. |
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The set "Kombucha starter set" contains
| Product number: | SCOBY_001 |
|---|---|
| Best before date | 13.10.2027 |
| Ingredients | Wasser, Zucker*, schwarzer Tee*, grüner Tee*, Kombucha Kulturen*. *aus biologischer Landwirtschaft |
| Content | 1 UNIT |
Questions & answers: Kombucha starter set
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How to prevent mould from forming on my kombucha fungus?
Mould is very unlikely to form on your kombucha fungus if you follow the instructions carefully. It is also important for hygienic fermentation to rinse your fermentation jar thoroughly with hot water, but without detergent, before each use. And as a reminder: make sure you only touch the SCOBY with washed and well-dried hands so that no germs or soap residues get into your kombucha. By the way, brown flakes on your tea fungus are not mould, but yeast residues that you can easily rinse off.
Can I make sugar-free kombucha?
No, because sugar is needed for the yeast and bacteria in the kombucha fungus to work. But don't worry – not much of the added sugar remains in the end, as it is metabolised during fermentation. We recommend our organic raw cane sugar for successful kombucha production.
Can I drink kombucha during pregnancy?
Kombucha and other fermented drinks are not 100% alcohol-free. Due to the low but still present alcohol content resulting from the fermentation of the yeast, we recommend that you do not drink homemade kombucha during pregnancy and breastfeeding.
Why do I need a starter liquid for my kombucha?
This liquid is needed to keep the SCOBY alive. It is included in the starter set for your first kombucha. After that, you always keep 250–500 ml of your finished kombucha and store your tea fungus in it at room temperature – the birth of a new round of kombucha fermentation, an eternal cycle!
What happens during kombucha second fermentation?
During the second fermentation, you can add a little more flavour and/or carbonation to your kombucha. For the former, simply add finely chopped fruit and herbs of your choice to the bottle in which you have bottled your kombucha (not your fermentation jar!) – dried fruit is particularly suitable. To add carbonation, leave your kombucha in the sealed bottle at room temperature for 1–2 days. This allows the yeast in the drink to continue working and produce carbon dioxide. It is important to use a high-quality, thick glass container, not to fill it completely to the top with liquid, and to open the bottle briefly at regular intervals to allow the pressure to escape and prevent the bottle from breaking. Then place the bottle in the refrigerator to stop further fermentation.
My kombucha tastes very sour, what can I do?
Don't worry, this just means that your kombucha has been fermenting for a little too long. Remove the SCOBY along with 250–500 ml of your kombucha and save it for the next round of fermentation (this won't take as long, as your starter liquid is already quite sour). The remaining kombucha can be used as a delicious salad dressing – simply season it with a little olive oil, honey and spices!
What is the best way to store my SCOBY?
Welcome to the SCOBY hotel! Kombucha fungi are best stored in the same way as you make kombucha. To do this, place all SCOBYs that are not currently in use on top of each other in a container, together with the starter liquid from a previous kombucha and sweetened tea. At room temperature and covered with a cotton cloth and elastic band, your inactive kombucha fungi can now rest for a while. Before you use a fungus from your SCOBY hotel again, wash it briefly with cold water (and clean fingers!). After about 5 fermentation processes, you can also dispose of old SCOBYs with a clear conscience.
Is kombucha vegan?
Yes, kombucha is completely vegan! It consists only of tea, sugar, water and the living bacteria and yeast cultures in the SCOBY. But don't worry: although the word ‘living’ is in there, these are just microorganisms that ferment your tea and turn it into a fizzy drink.
My kombucha has finished fermenting. How should I store it?
Always store your finished kombucha in a tightly sealed bottle in the fridge. This will stop the fermentation process and the kombucha will retain its sweet and sour taste.
How does fermentation work?
Kombucha is created by fermenting a mixture of sugar and tea. This is done using bacteria and yeast found in what is known as a SCOBY. The yeast converts the sugar into carbon dioxide and alcohol, while the bacteria convert the alcohol into acetic acid and lactic acid – hence the sour taste!
What is a SCOBY?
The SCOBY may look like a slimy pancake or a forgotten piece of cheese, but don't underestimate it – there's more to this gelatinous piece than you might think! SCOBY stands for ‘Symbiotic Culture of Bacteria and Yeast’ . Also known as kombucha fungus, it forms the basis for your homemade kombucha together with the starter liquid. Fun fact: even though it is often referred to as a ‘fungus’, SCOBY is not a fungus in the traditional sense, but rather a small, living ecosystem. As soon as it is added to the sweetened tea mixture, bacteria and yeast get to work – fuelled by the sugar, fermentation begins. We'll spare you the chemical details at this point, but this much is clear: with each new fermentation process, a fresh SCOBY forms on the surface. So, in theory, you could start an entire SCOBY empire – or simply brew kombucha over and over again. Win-win!
What is kombucha?
Kombucha (pronounced kom-buh-cha) is a tangy, tea-based fermented drink – more specifically, fermented, sweetened green or black tea made with the help of a live kombucha culture, known as SCOBY. The result is a slightly tart, refreshing drink. And although kombucha is celebrated as a trendy drink today, it is anything but new – its roots go back around 2,000 years.
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Great starter set!
The set contains everything you need to finally make your own Kombucha!
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