Kombucha SCOBY


Order Kombucha Tea Starter Culture (also known as a SCOBY, Mother, or Mushroom) to make 4 bottles (1 Liter each) of kombucha at home.

No colors, vinegar or artificial flavors are needed. Make healthy drinks at home easily.

It is a leathery, pancake-like blob also called pellicle that can be used to make kombucha tea at home over and over again. No need to buy bottled kombucha anymore. If you like flavored kombucha read out Kombucha Secondary Fermentation Guide.

Why Make kombucha instead of buying in bottles:

  1. It is super easy to make (as simple as making your cup of tea)
  2. Probiotic drink helps boost your immunity and gut health
  3. Lifetime Supply: Buy once and make kombucha for 100s of batches everyday. You can even gift to your friends and relatives.
(16 customer reviews)

Out of stock

Probiotic mushroom SCOBY Mother is ideal to brew a healthy Kombucha tea. Just boil some green/black tea leaves in water and sugar. After it cools to room temperature, add it with SCOBY in a sterile container. After a week you will get this lovely slightly sour, slightly sweet kombucha tea with a mild effervescence.

Scoby means the Symbiotic Colony of Bacteria and Yeast. Not only it is probiotic but also very good for those trying to overcome alcohol withdrawal symptoms. This can also be used to make Japanese Jun Tea by using green tea instead of black tea. I use it to restore my gut flora biome and improve digestion.

Ratios: 6% sugar and 0.4% tea leaves (60gm sugar and 4gm green tea leaves per liter).

The pack contains a slimy jelly-like SCOBY and about 200ml of Mother liquid which is ideal for 1 liter of starter batch.

Ingredients: Water, Probiotic Culture, Green Tea and cane sugar

How to make Kombucha at Home in Hindi

How to make kombucha at home

  1. Boil 1 Liter of water + 60gm of sugar
  2. Once it has boiled. Turn off the flame. Add 4-5gm of Tea leaves (or 1-2 tea bags)
  3. Cool it to room temperature. Transfer to a wide mouth glass jar (honey/pickle jar are ideal)
  4. Empty this packet of Kombucha SCOBY + Mother and cover it with a cloth handkerchief.
  5. After 4-7 days serve kombucha and add some more tea solution to make your next batch (step 1-3)

FAQ (6)

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Fermented food and beverages are natural, healthy, and full of Vitamin B and other probiotic nutrients. They are good for those on a strict diet especially a ketogenic diet or digestive problems. Fermented food help restore the gut bacteria and natural fauna of the digestive system making us healthier, stronger, and with a stronger immune system.

Unlike packaged food, fermentation adds to the taste without any oil, sugar, food colors, preservatives, or chemical essence or any unhealthy additives. This makes homebrew healthier than its commercial equivalent.

During fermentation, the yeast eats away the sugar and adds to the taste. Hence reducing calorie intake and tackling hunger pangs. India is the Diabetic country of the world, and a lot of diabetics are switching over to homemade apple cider vinegar and kombucha as an alternative to soft drinks.

If you have a pre-existing condition or allergies, it is best to consult with your doctor. Fermentation often results in drastically altering the food properties. You can also read about how 8 different types of ayurvedic preparations can be made at home.

So many products around you are fermented: curd, cheese, black tea, coffee, olives, bread, and pickle. Not all fermentation is alcohol.

For centuries, fermentation was the method of choice for the preservation of food, purification of water, and enhancing the taste & nutritional value of the food ingredients. Making alcohol and getting drunk was never the central obsession of society. It had more benign purposes like food preservation in the absence of refrigerator and preservatives.

You can make several probiotic food recipes like pickles, cheese, curd, vinegar, kombucha, kefir, sauerkraut, idli/ dosa batter, or even bread at home which are fermented foods and do not contain any alcohol.

Refer to this link for further details on FSSAI compliance on 0.3% ethyl alcohol permissible limits in your probiotics that you are marketing.

Kombucha can go flat because of a variety of reasons. Here is a troubleshooting guide.

  1. Improper packaging: You need a proper container that can retain CO2 pressure. Crown caps are the best for it. However, screw cap type milk bottles don’t hold pressure that well. A swing type bottle is also great.
  2. Priming Sugar: If you ferment the kombucha completely, then there is not much sugar left for it to ferment and carbonate. Use a hydrometer and add about 8gm of residual sugar per liter at the time of bottling.
  3. Improper bottle conditioning: Natural CO2 takes a couple of days to form. Keeping the kombucha in the refrigerator immediately after bottling does not give it adequate time to carbonate.
  4. Lack of yeast. If you filter your kombucha, then you might strip it of yeast and healthy microbes. This would not allow the fermentation to happen in the bottle.

Jun tea is a sweet, sour effervescent beverage made from fresh unpasteurized honey and green tea. Kombucha on the other hand is made from tea and sugar. The primary difference is that kombucha is a lot more tart than Jun. However, you can use the kombucha mother to make Jun tea as well. So the two cultures are very similar in origin. For all practical purposes, Jun tea is a type of kombucha and should not be treated as a different culture altogether.

  • First have a look at the SCOBY. If there are black or green patches on it, then the kombucha is most likely affected by mold and should be discarded.
  • Then look, if there are any insects, weevil or pests in the kombucha. If they are 1-2, you could probably discard the impacted portion. If there are too many, then you may have to procure a fresh mother.
  • Smell the kombucha. If it smells pleasant then you are probably OK. If it smells rotten or sewage like, then discard.
  • Trust your senses. Taste a spoon full. It should taste tart and yet refreshing.

In short, if the kombucha that you made looks OK, smells ok and tastes ok, then it is OK.

Kombucha traditionally is made in a glass or porcelain fermenter. We would strongly recommend you to start in a similar mason jar or a pickle jar that is typically found in Indian kitchens. Tie it with a muslin cloth (or handkerchief) to prevent insects from dropping by.

As you scale your kombucha, we would recommend you to use either:

  1. Conical fermenter: This allows you to rapidly clean the sediment without disturbing the SCOBY. Hence, you can ferment faster and scale up your enterprise.
  2. Another option is to ferment in a Corny Keg. These are inexpensive and allow you to produce very good quality natural carbonation. You can sell and transport in the kegs as well. This allows you to scale up fast.

If you still have a question, write in the comments section and we will get back to you.

16 reviews for Kombucha SCOBY

Based on 15 reviews

Customer Images

Image #1 from Poorna Tej
Image #2 from Pranay Bohra
Image #1 from Poorna Tej

Poorna Tej

I am very happy with the Scobby. Seems like we have got a good first base batch. Expecting greater things ahead!

Image #2 from Pranay Bohra

Pranay Bohra

Actually I received the SCOBY a day late due to a shortage of delivery personel from India post ... Initially I thought that this might cause some problem with the SCOBY but to my surprise it was absolutely perfect in condition..kudos to the Arishtam team for the great SCOBY I received.

Image #1 from Poorna Tej
Image #2 from Pranay Bohra
1-5 of 15 reviews
  1. Bill not sent

    • please email your gst number

  2. It wasn’t great after few usage in a weeks time it became bad

    • Dipannita is a live probiotic culture and has to be taken good care of for… most folks are able to harvest it for decades

  3. Packaging = Leakage and loss.
    Quantity = not so great.

    • we are so sorry about your experience. Can you please email us the issues with the pictures so that we can improve

  4. First time brew. Seems to have turned out well in first fermentation. Good enough to drink without second fermentation.

    • Thanks Shobna

  5. I am very happy with the Scobby. Seems like we have got a good first base batch. Expecting greater things ahead!

    Image #1 from Poorna Tej
    • Thanks for the picture. it looks lovely

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