Kombucha is fermented tea that fizzes, tangs, and makes your gut happy. We sell the supplies and share the recipes so you can make it yourself for about 50 cents a bottle instead of $5.
Good kombucha starts with good gear. Nothing fancy required, but the right SCOBY and a proper vessel make a real difference.
Bestseller
Organic, thick, healthy culture with 1 cup of strong starter tea. Enough to brew your first gallon batch immediately.
$14.99
1-gallon glass vessel, SCOBY, organic tea, cane sugar, pH strips, cloth cover, rubber band, temperature strip. Everything in one box.
$49.99
16oz swing-top bottles for second fermentation. Thick glass, proper seal for building carbonation without explosions.
$24.99
Black, green, and oolong sampler (4oz each). All unflavoured, organic, and proven to make SCOBYs happy.
$18.99All tested in our kitchen at least three times before publishing. Times assume a healthy SCOBY at room temperature (72-80F).
The classic first recipe. Sharp ginger heat, bright lemon, insane carbonation. Grate fresh ginger (1 tbsp) and squeeze half a lemon into each bottle for F2.
Blueberry, raspberry, and strawberry. Mash them up, shove them in the bottle. The natural sugars do the rest. Comes out a gorgeous purple.
Anti-inflammatory and delicious. Earthy turmeric, black pepper (helps absorption), tiny bit of coconut cream stirred in after opening.
Floral and mellow. Use dried culinary lavender (not the stuff from the garden centre). Raw honey adds complexity but slows the SCOBY a touch.
Here's the deal: kombucha is basically sweetened tea that a rubbery pancake (the SCOBY) eats and turns into a fizzy, tangy drink full of good bacteria. It sounds weird. It tastes great.
Make a gallon of tea (black or green), dissolve 1 cup of sugar in it. Let it cool to room temp. The sugar feeds the SCOBY, not you.
Drop your SCOBY in, pour in the starter liquid. Cover with cloth (not a lid). Stick it somewhere dark and warmish.
Taste it every few days after day 5. Too sweet = not ready. Too vinegary = went too long. You want that sweet-tart middle ground.
Pour into bottles, add fruit or juice for flavour. Cap them tight and leave 2-4 days at room temp for carbonation. Refrigerate. Done.
