Organic kombucha scoby

CHF 9.00

Prices incl. VAT plus shipping costs

Kombucha mushroom with starter liquid
Organic quality
Reusable several times
For making your own kombucha
Vegan

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Buy now: Organic kombucha scoby

What's round, beige-brownish and rhymes with Toby? That's right, a SCOBY. Also called a tea fungus, the Scoby is indispensable for making the refreshing drink par excellence: kombucha! The fermented drink tastes deliciously sour, is vegan and is a great alternative to iced tea, lemonade and co. Our kombucha tea mushroom is now available in organic quality at an unbeatable price – get it now!

Growing kombucha mushrooms

The Scoby tea fungus is a living organism and continues to grow in the right environment, which can be thought of as a Scoby Hotel. You will receive our kombucha Scoby together with a suitable preparation liquid consisting of water, sugar, black tea, green tea and Kombucha cultures – everything you need to open your own Scoby Hotel. Note: be careful that the Scoby does not come into contact with metal; place it in a sterilised glass jar and use a wooden spoon to handle it. Here is how to proceed with your kombucha!

Home-made fresh kombucha

To make delicious kombucha with your tea mushroom, you first need a large, heat-resistant container in which you pour 600 ml of boiling water. Steep 12 g of black tea or green tea for approx. 15 minutes (for green tea, we recommend our organic green tea Sencha ), then dissolve 100 g of sugar completely in the liquid and add 400 ml of cold water. Let the liquid cool completely and only then add your Scoby with its liquid to it. Cover your jar with a cotton cloth and leave it at room temperature for 10-14 days. When you are satisfied with the acidity of your kombucha, pour it into bottles and keep them in the fridge. And this is how a beige-brownish piece of goo (sorry, we cannot describe it any other way) becomes an incredibly delicious, carbonated drink in a fortnight – pretty cool, isn't it!

Buy organic kombucha scoby

In future, nothing will stand in the way of your homemade kombucha production. Our tea fungus can be reused many times and continues to grow. All you need is tea, sugar, a glass jar and a cotton cloth plus a rubber band (shh, everything is included in our Kombucha Starter Set ) and you can start right away! Buy our kombucha mushroom online now!

Product number:	SCOBY_001
Best before date	02.07.2026
Content	1 UNIT
Manufacturer	KoRo
EAN/GTIN	4260718299172
Data sheet	Instructions
Data sheet	Specification
Nutrition traces	Nutrition traces
Shipping	Delivery time outside of Germany
Company	KoRo Handels GmbH Hauptstraße 26, 10827 Berlin
Ingredients	Wasser, Zucker, schwarzer Tee, grüner Tee, Kombucha Kulturen *aus biologischer Landwirtschaft
Label note	Ingredients, nutritional values, and packaging may change. For exact information, please check the product description.

Organic kombucha scoby - suitable blog posts

🗓 05/04/2024

Make your own kombucha: how it works!

Have you ever come across our Scoby while scrolling through the rabbit hole of the KoRo range? More precisely, the organic Kombucha Scoby? It actually sounds quite sweet, but the fact that there is a mushroom behind it is quite surprising.

👤 Hannah Rieder

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Questions & answers: Organic kombucha scoby

Search FAQ section:

Can you eat the kombucha mushroom?

In any case, we advise against eating the tea mushroom and instead prefer our snack assortment snacks instead. You can simply dispose of the tea mushroom in the organic waste once it has had its day.

Can I share the kombucha mushroom?

Yes, you should. Because your Scoby is growing steadily and could eventually become too big for your fermentation vessel for your fermentation vessel.

Can I drink kombucha during pregnancy?

Kombucha and other fermented beverages are not 100% alcohol-free. Because of the low, but still contained alcohol content due to the fermentation of the yeasts, we recommend that you do not drink kombucha during pregnancy and breastfeeding.

What is the secondary fermentation of kombucha?

In the second fermentation, you can add a little more flavor and/or carbonation to your kombucha. For the former, simply add finely chopped fruits and herbs of your choice to the bottle into which you have filled your kombucha (i.e. not into your fermentation jar!) - especially good are also dried fruits. For carbonation, leave your kombucha in the sealed bottle at room temperature for 1-2 days. This allows the yeasts contained in the drink to continue working and carbonic acid is produced. It is important that you use a high-quality, thick glass container, do not fill it completely to the top with liquid and regularly open the bottle briefly so that the pressure can escape and the bottle does not break. After that, you put the bottle in the refrigerator, which stops further fermentation.

How much kombucha can I make with one tea mushroom?

We recommend that you let our Scoby work in a total of 1 L of liquid. How the fermentation works, you can read in the product text under "Make fresh Kombucha yourself". And since your Kombucha tea mushroom grows steadily upwards during fermentation in the fermentation vessel, you can separate the new Scoby from the old part when it is about a finger wide and immediately have a new Kombucha mushroom for even more Kombucha.

What tea do I use to make kombucha?

It is best to use green tea or black tea: Have a look at our tea assortment our tea assortment.

Can I make a kombucha scoby myself?

No. To create your own kombucha scoby, you must first purchase a scoby. This then automatically enlarges at room temperature in your fermentation jar and can be divided. The tea mushroom must not come into contact with metal. So it is best to divide it with a clean wooden spoon. Now you have a new scoby that you can use for another kombucha fermentation or give to your loved ones.

Do you guys have any ready-made kombucha in stock?

But safe! We offer you finest Kombucha refined with ginger and lime in organic quality. Also a great inspiration for the second fermentation of your homemade kombucha!

What is a kombucha mushroom and what can I use it for?

The kombucha fungus is a living organism consisting mainly of yeasts and bacteria that produces fine kombucha from a sugar-tea mixture by fermentation. The English name is Scoby as an acronym for "Symbiotic Culture of Bacteria and Yeasts".

How do I store the kombucha tea mushroom and how long is its shelf life?

It is best to store the kombucha scoby unopened in its original packaging until you are ready to begin fermentation. This way, your tea mushroom will keep at room temperature for 1 year. Once opened, your Scoby should either be in the fermentation vessel during kombucha production or slumbering in a sugary tea mixture in the "Scoby Hotel": To do this, simply place your Scoby in a jar, fill it completely with finished fermented kombucha, and "seal" the jar with a cotton cloth and a rubber band. You can also close your jar tightly with a lid, but then be sure to keep it refrigerated.

Is kombucha vegan?

Yes, kombucha is a vegan soft drink with a delicious sour note.

How do I prevent mold on my kombucha mushroom?

Mold on your kombucha mushroom is very unlikely if you take care of a hygienic fermentation. This includes, for example, that you rinse your fermentation jar thoroughly with hot water, but without detergent, before each use. Above all, make sure that you only handle the scoby with washed and well-dried hands, so that neither germs nor soap residues get into your kombucha. By the way, brown shreds on your tea fungus are not mold, but residues of the yeast that you can easily rinse off.

What is so special about KoRo's Kombucha Scoby?

You get a Kombucha mushroom in organic quality at an unbeatable price for your own Kombucha production.

Why do I need a mixing liquid for my kombucha?

This liquid is needed to keep the kombucha mushroom alive. It comes with your first kombucha scoby, after that you always keep 250-500 ml of your finished kombucha and store your tea mushroom in it at room temperature - the birth of a new round of kombucha fermentation!

My kombucha tastes too sour, what do I do now?

Don't worry, this just means that the fermentation of your kombucha was probably a bit too long. Remove the scoby along with 250-500 ml of your kombucha and save this liquid including scoby for the next round of fermentation (this won't take that long either, since your starter liquid is now already quite acidic). The remaining Kombucha you can use wonderfully as a delicious salad dressing - taste it for it simply with some olive oil, honey and spices!

What is Kombucha actually?

Kombucha is a delicious refreshing drink made by fermenting sweetened tea with the help of a fungus called kombucha. This fungus is its own ecosystem, consisting of bacteria and yeasts, among other things, and metabolizes sugar to produce a tart, fresh drink that is rightly very hyped at the moment.

Can I make kombucha without sugar?

No, because the sugar is needed so that the yeasts and bacteria of the kombucha mushroom can work. But don't worry - not much of the added sugar remains in the end, as it is metabolized for fermentation. We recommend our organic raw cane sugar for a successful kombucha production.

How often can I use the kombucha mushroom?

You can use your kombucha mushroom several times without hesitation. However, make sure that you always work with washed hands and that you do not bring the Scoby into contact with metal. If the scoby turns dark or suddenly smells very unpleasant, it's time to dispose of it in the organic waste. However, since your kombucha tea fungus grows steadily upwards during fermentation in the fermentation vessel, you can separate the new scoby from the old part when it is about a finger's width and immediately have a new kombucha fungus.

Is kombucha healthy?

We're not fans of dividing foods into "healthy" and "unhealthy." Kombucha is a delicious refreshing drink and a great alternative to iced teas and lemonades.

Is the kombucha mushroom organic?

Yes, the kombucha tea fungus is 100% organic.