Organic kombucha scoby


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  • Kombucha mushroom with starter liquid
  • Organic quality
  • Reusable several times
  • For making your own kombucha
  • Vegan
Variety: Organic kombucha scoby
Quality: Organic kombucha scoby

Available immediately, delivery time 1-3 Tage

Buy now: Organic kombucha scoby

What's round, beige-brownish and rhymes with Toby? That's right, a SCOBY. Also called a tea fungus, the Scoby is indispensable for making the refreshing drink par excellence: kombucha! The fermented drink tastes deliciously sour, is vegan and is a great alternative to iced tea, lemonade and co. Our kombucha tea mushroom is now available in organic quality at an unbeatable price – get it now!

Growing kombucha mushrooms

The Scoby tea fungus is a living organism and continues to grow in the right environment, which can be thought of as a Scoby Hotel. You will receive our kombucha Scoby together with a suitable preparation liquid consisting of water, sugar, black tea, green tea and Kombucha cultures – everything you need to open your own Scoby Hotel.  Note: be careful that the Scoby does not come into contact with metal; place it in a sterilised glass jar and use a wooden spoon to handle it. Here is how to proceed with your kombucha!

Home-made fresh kombucha

To make delicious kombucha with your tea mushroom, you first need a large, heat-resistant container in which you pour 600 ml of boiling water. Steep 12 g of black tea  or green tea for approx. 15 minutes (for green tea, we recommend our organic green tea Sencha ), then dissolve 100 g of sugar completely in the liquid and add 400 ml of cold water. Let the liquid cool completely and only then add your Scoby with its liquid to it. Cover your jar with a cotton cloth and leave it at room temperature for 10-14 days. When you are satisfied with the acidity of your kombucha, pour it into bottles and keep them in the fridge. And this is how a beige-brownish piece of goo (sorry, we cannot describe it any other way) becomes an incredibly delicious, carbonated drink in a fortnight – pretty cool, isn't it!

Buy organic kombucha scoby 

In future, nothing will stand in the way of your homemade kombucha production. Our tea fungus can be reused many times and continues to grow. All you need is tea, sugar, a glass jar and a cotton cloth plus a rubber band (shh, everything is included in our Kombucha Starter Set  ) and you can start right away! Buy our kombucha mushroom online now!

Average nutritional values per 100 g
Calorific value (in kj/kcal) 65 /  16
Fat 0 g
thereof saturated fatty acids 0 g
Carbohydrates 3.5 g
thereof sugar 3.5 g
Dietary fiber 0.8 g
Protein 0 g
Salt 0 g

Bei der Herstellung des Getränks können sich bei falscher Anwendung auch unerwünschte Mikroorganismen und Bakterien ansiedeln, weshalb immungeschwächte Personen auf kommerzielle Produkte zurückgreifen sollten

Product number: SCOBY_001
Best before date 30.08.2024
Origin Großbritannien (Schwarzer und Grüner Tee), Litauen (Kombucha Kulturen)
Origin (Processing) Lithuania
Organic Origin EU / non-EU agriculture
Content 1 STÜCK
Manufacturer KoRo
EAN/GTIN 4260718299172
Data sheet Instructions
Data sheet Specification
Organic control body & Organic origin
EU Bio
Nutrition traces Nutrition traces
Shipping Delivery time outside of Germany
Company KoRo Handels GmbH
Hauptstraße 26, 10827 Berlin
Storage Advice Kühl und dunkel lagern, präferiert im Kühlschrank
Ingredients Wasser, Zucker*, schwarzer Tee*, grüner Tee*, Kombucha Kulturen* *aus biologischer Landwirtschaft
Cross contamination Keine Allergene enthalten gemäß EU-Verordnung 1169/2011
Trade Name Bio Kombucha Scoby (Starter Pilzkultur)
Label note Ingredients, nutritional values, and packaging may change. For exact information, please check the product description.
Questions & answers: Organic kombucha scoby
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It is best to store the kombucha scoby unopened in its original packaging until you are ready to begin fermentation. This way, your tea mushroom will keep at room temperature for 1 year. Once opened, your Scoby should either be in the fermentation vessel during kombucha production or slumbering in a sugary tea mixture in the "Scoby Hotel": To do this, simply place your Scoby in a jar, fill it completely with finished fermented kombucha, and "seal" the jar with a cotton cloth and a rubber band. You can also close your jar tightly with a lid, but then be sure to keep it refrigerated.
In any case, we advise against eating the tea mushroom and instead prefer our snack assortment snacks instead. You can simply dispose of the tea mushroom in the organic waste once it has had its day.
Yes, you should. Because your Scoby is growing steadily and could eventually become too big for your fermentation vessel for your fermentation vessel.
Kombucha and other fermented beverages are not 100% alcohol-free. Because of the low, but still contained alcohol content due to the fermentation of the yeasts, we recommend that you do not drink kombucha during pregnancy and breastfeeding.
In the second fermentation, you can add a little more flavor and/or carbonation to your kombucha. For the former, simply add finely chopped fruits and herbs of your choice to the bottle into which you have filled your kombucha (i.e. not into your fermentation jar!) - especially good are also dried fruits. For carbonation, leave your kombucha in the sealed bottle at room temperature for 1-2 days. This allows the yeasts contained in the drink to continue working and carbonic acid is produced. It is important that you use a high-quality, thick glass container, do not fill it completely to the top with liquid and regularly open the bottle briefly so that the pressure can escape and the bottle does not break. After that, you put the bottle in the refrigerator, which stops further fermentation.
We recommend that you let our Scoby work in a total of 1 L of liquid. How the fermentation works, you can read in the product text under "Make fresh Kombucha yourself". And since your Kombucha tea mushroom grows steadily upwards during fermentation in the fermentation vessel, you can separate the new Scoby from the old part when it is about a finger wide and immediately have a new Kombucha mushroom for even more Kombucha.
It is best to use green tea or black tea: Have a look at our tea assortment our tea assortment.
No. To create your own kombucha scoby, you must first purchase a scoby. This then automatically enlarges at room temperature in your fermentation jar and can be divided. The tea mushroom must not come into contact with metal. So it is best to divide it with a clean wooden spoon. Now you have a new scoby that you can use for another kombucha fermentation or give to your loved ones.

But safe! We offer you finest Kombucha refined with ginger and lime in organic quality. Also a great inspiration for the second fermentation of your homemade kombucha!

The kombucha fungus is a living organism consisting mainly of yeasts and bacteria that produces fine kombucha from a sugar-tea mixture by fermentation. The English name is Scoby as an acronym for "Symbiotic Culture of Bacteria and Yeasts".
Yes, the kombucha tea fungus is 100% organic.
Yes, kombucha is a vegan soft drink with a delicious sour note.
Mold on your kombucha mushroom is very unlikely if you take care of a hygienic fermentation. This includes, for example, that you rinse your fermentation jar thoroughly with hot water, but without detergent, before each use. Above all, make sure that you only handle the scoby with washed and well-dried hands, so that neither germs nor soap residues get into your kombucha. By the way, brown shreds on your tea fungus are not mold, but residues of the yeast that you can easily rinse off.
You get a Kombucha mushroom in organic quality at an unbeatable price for your own Kombucha production.
This liquid is needed to keep the kombucha mushroom alive. It comes with your first kombucha scoby, after that you always keep 250-500 ml of your finished kombucha and store your tea mushroom in it at room temperature - the birth of a new round of kombucha fermentation!

Don't worry, this just means that the fermentation of your kombucha was probably a bit too long. Remove the scoby along with 250-500 ml of your kombucha and save this liquid including scoby for the next round of fermentation (this won't take that long either, since your starter liquid is now already quite acidic). The remaining Kombucha you can use wonderfully as a delicious salad dressing - taste it for it simply with some olive oil, honey and spices!

Kombucha is a delicious refreshing drink made by fermenting sweetened tea with the help of a fungus called kombucha. This fungus is its own ecosystem, consisting of bacteria and yeasts, among other things, and metabolizes sugar to produce a tart, fresh drink that is rightly very hyped at the moment.

No, because the sugar is needed so that the yeasts and bacteria of the kombucha mushroom can work. But don't worry - not much of the added sugar remains in the end, as it is metabolized for fermentation. We recommend our organic raw cane sugar for a successful kombucha production.

You can use your kombucha mushroom several times without hesitation. However, make sure that you always work with washed hands and that you do not bring the Scoby into contact with metal. If the scoby turns dark or suddenly smells very unpleasant, it's time to dispose of it in the organic waste. However, since your kombucha tea fungus grows steadily upwards during fermentation in the fermentation vessel, you can separate the new scoby from the old part when it is about a finger's width and immediately have a new kombucha fungus.
We're not fans of dividing foods into "healthy" and "unhealthy." Kombucha is a delicious refreshing drink and a great alternative to iced teas and lemonades.
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What others say about Organic kombucha scoby


7 Reviews


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Good, fast, uncomplicated

Good product, good packaging, fast uncomplicated delivery, immediately set, free me already on the finished drink



Scoby arrived dead

Unfortunately, the long delivery time and the improperly sealed envelope did not allow the scoby to reach its destination alive. After a week of inoculation, the scoby settled to the bottom dying.

KoRo Handels GmbH


Dear customer, Thank you for reviewing our product.Our customers' opinion is very valuable to us and we will take it into account.Sincerely Your KoRo Team



Today 11.01.2023 tested out our first liter of kombucha tea, super tasty.

Excellent quality/price ratio.



scoby efficient and in shape!

The scoby arrived in good condition and gave me a good kombucha very quickly. It has already reproduced! So I now have two discs.




I am loving the new experience of homemade kombucha.



Very good

Very well packaged. Delighted.



My first Scoby, he looks strong and healthy!

I had been trying to get a Scoby for a long time to get started in the world of kombucha and when I saw it in Koro I did not think about it! It is the first time and therefore I am a novice, but everything seems to be going smoothly. It's been 6 days since I started the first fermentation, the first night the scoby went to the bottom of the container and I was worried, but after three days it came back to the surface and there it is, a new layer is forming on it, it also seems to be growing yeast. I never get tired of looking at it, of seeing how it evolves, I find it a fascinating process! And so far I can only say that the product seems to be of good quality, and most important for me, that it comes from a reliable source. Thank you koro for this product!

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