FIRST8 Organic Kombucha Mushroom (SCOBY) with Starter Liquid | 300ml
With the FIRST8 Organic Kombucha Mushroom from the FIRST8 Kombucha Manufactory in Munich, you can easily make your own kombucha . You start with 3 liters of kombucha and can make new kombucha from your harvested kombucha in just 7-14 days. The fungus will also multiply, allowing you to brew larger batches after the first batch.
Homemade kombucha may contain small amounts of alcohol. The alcohol content depends on the amount of sugar, the length of fermentation, and the depth of the vessel.
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Have you always wondered how kombucha is made?
Frequently asked questions about kombucha
What does FIRST8 Kombucha taste like?
FIRST8 Kombucha has a fresh, sparkling, slightly sour, and full-bodied flavor. Although it's 100% natural and contains hardly any residual sugar, the fermentation process and our recipe create a complex, delicious experience. Each variety has its own unique flavor profile. If you're unsure, we recommend our sample pack—there's sure to be a variety that's right for you.
Why is kombucha so healthy?
Kombucha is a fermented tea beverage made with a culture of yeast and probiotic bacteria (lactic and acetic acid bacteria). When unpasteurized and unfiltered, it contains active cultures, organic acids, and antioxidants that can support gut health and the immune system.
Do I need to refrigerate FIRST8 Kombucha?
FIRST8 Kombucha must be refrigerated because it is unpasteurized and unfiltered, and therefore full of active cultures. To prevent further fermentation and allow the cultures to rest, it must be refrigerated. Regular kombucha, on the other hand, does not need to be refrigerated because it no longer contains active cultures.
What happens if FIRST8 Kombucha is left unrefrigerated for a long time?
At first, not much happens, as the cultures need some time to get back to work. After a few days (depending on the outside temperature), the kombucha continues to ferment. This doesn't spoil it; instead, it becomes more mature, fizzy, and sour as the cultures multiply. If it's left unrefrigerated for more than a week, some alcohol may also form. Fruity varieties also have a slightly more fermented flavor. You can imagine it like a Federweißer.
Why is there sediment in the bottle?
The sediment in your kombucha bottle is completely natural and consists of small yeast particles and live cultures. These are formed during fermentation and indicate that your kombucha is still active. Fruity kombucha varieties also produce a settling of fruit juice. You can either gently shake the sediment or leave it in the bottle—it's up to you.