Kombucha SCOBY
A living SCOBY to turn sweetened tea into your own kombucha.
Rs. 666
Fermented foods for your gut
Give your gut something good to eat.
Make milk kefir, yogurt and kombucha at home with Zoh’s starter cultures. Or let us do the fermenting.
Make milk kefir, yogurt and kombucha at home. Or let us do the fermenting.
Shop Starter Cultures Shop Fermented FoodsStarter cultures, recipes and help with your first batch.
Start with a customer favourite
Milk Kefir Starter
55–60 strains of live cultures. Five starter sachets for homemade milk kefir.
Rs. 555
Greek Yogurt Starter
Thick, creamy yogurt, made with the milk you choose.
Rs. 550
Ginger Lemon Water Kefir
Ginger, lemon and fermented refreshment. Ready to drink.
From Rs. 575
Raw · Unfiltered · Unpasteurised
Not all kombucha is alive.
Zoh Kombucha is brewed with live cultures and bottled raw, unfiltered and unpasteurised—with its naturally occurring acids intact. Proper fermentation, bright flavour and nine delicious reasons to clear some fridge space.
Made by Zoh customers
Look what’s brewing in your kitchens
Your next batch could be here.
What will you make first?
Milk Kefir Starter
55–60 strains of live cultures in your morning smoothie or masala chaas.
Make Milk Kefir
Greek Yogurt Starter
Thick, creamy and delicious. Your choice of milk, your favourite toppings.
Make Greek Yogurt
Bulgarian Yogurt Starter
Your favourite milk, turned into fresh yogurt for raita, rice or a generous spoonful.
Make Bulgarian Yogurt
Sourdough Starters
Let fermentation do the slow work. Bake bread worth waiting for.
Bake Sourdough
Kombucha SCOBY
Brew your own kombucha. Ginger today, something floral next time?
Brew Kombucha
Tempeh Starter
Ferment whole soybeans into firm, nutty tempeh—with the fibre intact.
Make TempehNatto starter · Now in India
Japan’s famously sticky breakfast. Made by you.
Turn soybeans into fresh natto with our starter culture. Spoon over rice and discover what the fuss is about.
Whole-soybean tempeh
Meet tofu’s whole-soybean cousin.
19g protein per 100g
Fermented soybeans with their fibre intact. Tuck into a roll, toss into a stir-fry or crisp up for lunch.
Five flavours to try
A secret of Japanese cooking · Now in India
Meet koji, the culture behind umami.
Turn rice and grains into miso, shio koji, amazake and deeply savoury marinades.
Fermentation help
First batch? We’re here.
Not sure what’s happening in your jar? Find your answer or ask us.
Lunch could use a spoonful of this.
Crispy Chilli Oil
Oops, it’s on everything now.
Garlicky crunch and a little heat for dumplings, noodles and yesterday’s rice.
EVOO Salad Dressings
Make salad the part you reach for first.
Extra virgin olive oil meets kombucha vinegar. Pour over greens, grain bowls or roasted vegetables.
Recipes from the Zoh kitchen
Your ferments have lunch plans.
Kombucha Kala Khatta Granita
Your childhood favourite, with a kombucha twist. Make Kombucha Granita
Probiotic Kefir Raita
Give your usual raita a milk kefir makeover. Make Kefir Raita
Mango Greek Yogurt Bowl
Homemade yogurt, ripe mango and a little crunch. Make Your Own Yogurt
Peri Peri Tempeh Wraps
A protein-packed lunch you can roll up. Make Tempeh WrapsGet to know your gut
There’s more going on in that jar.
Understand fermented foods, probiotics and the science behind them.
Kefir, yogurt or kombucha?
What’s different—and which will you try? Compare the Three
What makes a probiotic?
Get to know strains, live cultures and their benefits. Explore the Science
Meet your kefir cultures
The bacteria and yeasts behind your daily glass. Meet the Microbes
What’s cooking at Zoh?
New recipes, fermentation tips and first dibs on what we’re making next.
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