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Kombuchaorganic: Certified Organic by OF&G, UKAS Lab-Tested, Certified Organic Cultures Since 2012
Founded in 2012, Kombuchaorganic has spent over a decade supplying professional brewers, artisan producers, and the trade with the highest quality live cultures. We don’t deal in mass-produced, freeze-dried powders that underperform. Instead, we cultivate highly potent, authentic live starters designed to deliver exceptional depth of flavour, rapid fermentation, and unbeatable consistency in commercial settings.

Established in 2012: With over 14 years of specialist expertise, we are one of the UK’s most trusted names in live cultures, offering unparalleled stability and heritage.
OF&G Certified Organic: Our cultures are fully certified by Organic Farmers & Growers (OF&G). From our ingredients to our specialist unit, we maintain absolute organic integrity so you can confidently label your own retail products as organic.
UKAS Lab-Tested for Safety: Quality and compliance are guaranteed. Every batch is independently tested and verified by ALS Global (a UKAS-accredited laboratory) to meet the highest food safety and performance benchmarks for food production.
100% Live, Active Cultures: Handled with love and care in our dedicated specialist facility, our cultures are fed daily and made fresh to order. They arrive active and ready to brew—no activation required.
A Supply for Life: Built to withstand the demands of a commercial environment, our resilient, mature cultures will thrive and multiply with proper care, providing your business with a perpetual supply.

Organic Kombucha Scoby

To brew Kombucha you will need; 
A Kombucha Culture (scoby), a glass container/jar of some description. We use jars that hold approx 2 L and all the information below is geared towards brewing in a 2 L container. For 5l brew use 2,5 x ingredients below.
Do not keep your scoby in the fridge!
Tea bags – we use organic clipper green tea, and it is imperative that all brewing is done using a base of ‘real’ tea, be it green, black, white etc. Sugar – granulated (we use organic cane sugar but cane will be great as well or simply white sugar). A tight weaved cotton or muslin cloth and elastic band to cover your jar. Kombucha brews best at a room temperature also air circulation is important to avoid mold.
Okay, boil a kettle full of water. Put 10 tea bags into your container (5 bags per L), than add approximately 120 grams of sugar to the container (2L brew). With tea bags and sugar in your container, when your kettle boils, pour the boiling water into a pot in which you have placed your tea bags and sugar (but NOT your Kombucha!! You will add this later). Stir your boiling hot pot full of tea and sugar, cover it and then wait half an hour before removing your tea bags, and then leave to cool.
Wait until the pot’s liquid is cool to touch. With the tea bags removed place your Kombucha in your container.

Please note that your scoby will stay at the bottom of the container or will float – new scoby will grow at the surface within aprox 2 weeks.
With your Kombucha floating in the tea, put a piece of cotton or muslin over the container top, like you do with homemade jam. Then find a spot for your container, this should be somewhere out of direct sunlight and in room temperature. Now, judging the readiness of your Kombucha drink is not a scientific process. You will come to ‘know’ when it is brewed, but don’t worry, before you have gained this knowledge for yourself, we offer this advice. Your Kombucha will take between 10 to 14 days to brew. Take a look at the darkness of the tea when you first put your Kombucha into it, then note how the liquid changes color over the passing days. The color will change, to a degree, and the liquid will become slightly cloudier.

Our recommendation is that, after few days you pour a very small amount into a glass and have a sip. If the brew tastes fruity and not tea like, it’s ready, if not, leave it another couple of days and try again. As you get more experienced you will come to learn the brew duration that best suits your taste buds and palette. When you feel your brew is ready, pour your brew into the container you plan to keep your ready made drink in, but remember to leave the scoby sitting in a small amount of the brew in its brewing jar. You can leave new scoby too. Put your ready made drink into the fridge, leave it for a few hours and then drink! The longer you leave it in the fridge, the fizzier it will get, and it can be left without going off so drink at whatever pace suits. While your Kombucha sits in its jar in the small amount of its own juice, either boil the kettle to brew another batch (that way more should be ready by the time you have drunk your first lot), or if you are not ready to brew some more, cover the top of the jar and leave your scoby sitting in its juice.

Food regulations required information:
-Best Before/Expire: 12 months from the time of purchase
-Product name: Organic Kombucha Scoby
-Storage: Room Temperature
-Hermetically Sealed Product.
-Allergens: none
-Ingredients: Organic Kombucha Scoby, Organic kombucha liquid
Manufacturer: Kombuchaorganic CA1 3PH, UK

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