Symbiotic Culture Of Bacteria and Yeast or Scoby is a jelly-like mass of cellulose that aids the fermentation process. This dish like fibre, breaks down all the sugar and creates the most gut friendly “kombucha”.
With no preservatives or excess sugar, we offer a live culture with some starter tea so that you can prepare your own batch of soury goodness.
Our starter tea is brewed with healthy amounts of cane sugar, black tea and purified water from the Himalayas.
Net Quantity: 500ml
Ingredients: Scoby, Purified water, Black tea, Cane sugar.
How to Brew
Is a scoby alive?
Scoby is actually a cellular mat that houses live bacteria and active yeast which results in the fermentation of Kombucha.
How many times can you use a scoby?
With proper care, a kombucha culture can be re-used multiple times but if at some point your scoby shows signs of mould or lack of fizz in your kombucha, it’s time to compost it!
What kills a scoby?
The ideal temperature for a scoby to thrive in a kombucha lies between 16 to 29°C(60-85°F). A temperature greater than that can eventually kill a scoby.
Is eating scoby good for you?
While scoby is a slimy looking kombucha starter, it is perfectly edible. Apart from being a good source of fibre, it improves digestion and helps in normalising your cholesterol levels.
Best before 30 days from the date of manufacture.