Kombucha is a fermented beverage made by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). For optimal growth, your Kombucha should be kept warm, between the mid-twenties and the low to mid-thirties. The SCOBY, also known as the "mother culture," is a slimy, rubbery disc that floats on the surface of the tea and is responsible for converting the sweetened tea into kombucha through a process of anaerobic fermentation. The fermentation process typically takes about a week, during which time the SCOBY consumes the sugar in the tea and produces various acids, enzymes, and beneficial bacteria. The resulting beverage is slightly effervescent and tangy in taste, with a slight sweetness. Reviews Reviews go here Ingredients Any images, tags, filters, product categories, and any other information on this website showing ingredients, nutrition panels, or allergy statements are for guidance only, as manufacturers often change their formulations without notice. Please contact the manufacturer for the most up-to-date ingredient information, or email us to confirm the ingredients of the stock currently on hand.
