Make the kombucha
you want to drink.

You receive a live SCOBY with mature starter liquid and brewing guidance. Starter liquid is already-fermented kombucha, also called starter tea; it brings live microorganisms and acidity to your first brew. Keep it with your SCOBY and use both as directed.

Choose the SCOBY + starter if you already have a suitable glass jar, breathable cover, tea, sugar and water. Choose the Deluxe Kit if you also need the jar, bottles and brewing tools. Compare the contents above to find the right starting point.

Start with plain black or green tea and white sugar, using the quantities in your supplied recipe. Sugar feeds fermentation, so artificial sweeteners are not a direct substitute. Keep fruit, flavourings and experiments for after your first plain brew.

Use the first-batch quantities supplied with your culture: the amount of mature starter liquid matters, not just the size of the SCOBY disc. Once established, reserve starter from each successful batch to brew again. A larger jar alone does not mean you can safely increase the recipe.

Plan for around 7–14 days for a first ferment, with timing varying by temperature, starter strength and recipe. Warmer rooms can shorten that time; cooler rooms can lengthen it. Follow your supplied guide, keep the jar out of direct sunlight and check the brew as directed rather than relying on the calendar alone.

People often use “SCOBY” to mean the rubbery disc, also called the pellicle. An established live starter liquid can ferment tea without an existing disc, but plain tea and sugar alone are not a reliable starter. With your Zoh pack, use both the supplied disc and starter liquid.

You can reuse a well-maintained culture for repeated batches. Save mature, plain kombucha as starter before adding flavours, and use fresh tea, sugar and water for the next brew. There is no fixed number of batches we can promise; care and brewing conditions matter.

For a short pause between successful brews, keep the culture covered in mature, plain kombucha in a clean jar with a secure breathable cover, away from direct sunlight. A SCOBY hotel is a separate jar used to maintain spare cultures between brews. For longer breaks or an unopened delivery, follow the supplied storage instructions or ask us about your planned brewing date.

A SCOBY can float, sink or sit sideways; its position alone does not tell you whether the brew is healthy. Brown yeast strands, sediment, bubbles and a new surface layer can occur during normal fermentation. If a patch or growth looks unfamiliar, send us a clear photo before tasting.

A cloth-covered first ferment can have very little fizz, so flatness alone does not mean the culture has failed. Sweetness changes with fermentation time and temperature. Check the troubleshooting guide before adjusting your batch; carbonation is a separate bottling stage that needs suitable pressure-rated bottles.

Send us your order number, a clear batch photo, recipe, brewing time and temperature. We’ll help troubleshoot and replace the culture free if we identify a product fault. Our replacement policy explains the conditions, including international replacement shipping.