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2 Kombucha Mother Cultures - Kombucha Mushrooms1 Kombucha Mother Culture - Kombucha Mushroom Culture1 Kombucha Culture - Kombucha Mushroom Culture is a Mother from Kombucha KampKombucha Culture from Kombucha Kamp - Full Size Kombucha Mushrooms

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The New Brew Now Kit by Kombucha Mamma

The Classic Brew Now Kit has been UPGRADED!
More supplies, plus the Complete Guide.

1 Premium Full Size Kombucha Mother
Mature Kombucha Starter Tea w/Natural Yeast
2 Months Supply of Premium Loose Leaf Tea
2 Brews of Sugar
Cloth Cover, Rubberband & Muslin Tea Bags
100+ Page Complete Kombucha Handbook
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$49.88 w/ Free Shipping

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Full Size Culture - Kombucha SCOBY Free Shipping Square

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by Me, The Kombucha Mamma! :)

1 Premium Full Size Kombucha Mother
Mature Kombucha Starter Tea w/Natural Yeast
Instructions
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2 Full Size Cultures - Kombucha SCOBYs Free Shipping Square

Same great cultures,
even lower price when you buy 2.

2 Premium Full Size Kombucha Mothers
Mature Kombucha Starter Tea w/Natural Yeast
Instructions
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$39.88 w/ Free Shipping

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The New Kickstarter Kit by Kombucha Mamma Free Shipping Square

More Great Stuff, Free Shipping,
Same Great Price.
Kickstarter is the Queen of kits.

2 Premium Full Size Kombucha Mothers
Mature Kombucha Starter Tea w/Natural Yeast
4 Months Supply of Premium Loose Leaf Tea
4 Brews of Sugar
Professional Brewing Supplies (max pack)
Organic Flavorings (2x)
100+ Page Complete Kombucha Handbook
Online Support

$99.88 w/ Free Shipping

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Kits by Kombucha Kamp

Full Size Organic Kombucha Culture, Never Dehydrated, Commercially Grown 2 Full Size Organic Kombucha Cultures, Never Dehydrated, Commercially Grown The Brew Now Kombucha Mushroom Kit, The Most Popular Kit Online The Kickstarter Kombucha Mushroom Kit - The Most Powerful Kombucha Mushroom Kit Available The Kickstarter Kombucha Mushroom Kit - The Most Powerful Kombucha Mushroom Kit Available The Kickstarter Kombucha Mushroom Kit - The Most Powerful Kombucha Mushroom Kit Available The Kickstarter Kombucha Mushroom Kit - The Most Powerful Kombucha Mushroom Kit Available The Brew Now Kombucha Mushroom Kit, The Most Popular Kit Online The Brew Now Kombucha Mushroom Kit, The Most Popular Kit Online The Brew Now Kombucha Mushroom Kit, The Most Popular Kit Online 2 Full Size Organic Kombucha Cultures, Never Dehydrated, Commercially Grown 2 Full Size Organic Kombucha Cultures, Never Dehydrated, Commercially Grown 2 Full Size Organic Kombucha Cultures, Never Dehydrated, Commercially Grown Full Size Organic Kombucha Culture, Never Dehydrated, Commercially Grown Full Size Organic Kombucha Culture, Never Dehydrated, Commercially Grown Full Size Organic Kombucha Culture, Never Dehydrated, Commercially Grown

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Kombucha Mamma Phone Consults

Kombucha Mamma Phone Consults

Need help with your Kombucha Tea? Have a specific question and can’t find the answer?
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International customer consultations provided via Skype.
I speak Spanish and Chinese too.
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Kombucha Culture

Kombucha culture is a living thing that is put into sweet tea to ferment and convert it into Kombucha tea. A Kombucha culture is probably best known as a Kombucha mushroom, though it may also be called Kombucha starter, Kombucha SCOBY, Kombucha Mother or even Kombucha Baby. But these are all the same thing!

Kombucha Mushroom is actually a misnomer, it’s not a kombucha mushroom at all but a pancake of bacteria and yeast, which is where SCOBY comes from.

The name of Kombucha Mushroom probably comes from a misinterpretation of the original Chinese name, but it has stuck, and now many people call it Kombucha Mushroom Tea.

But how can a single Kombucha Mushroom be both a Kombucha Baby and Kombucha Mother? Well, aren’t humans both mother and baby at some point? Kombucha Mothers just have a shorter life span, that’s all. They are nearly Kombucha Babies and Kombucha Mothers at the same time. Maybe we should stick to calling them Kombucha Mushrooms! (just don’t call them Kombucha fungus please – even I have limits – lol)

Okay, enough about the name, let’s find out how easy it is to make Kombucha Tea!

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How To Make Kombucha
At Home

Download the DIY Guide for a handy version
of these complete instructions, with Pics!

How To Make Kombucha At Home by Kombucha Kamp - Kombucha Mushroom, Kombucha Culture, Kombucha SCOBY, Kombucha Starter, Buy Kombucha, Komubcha Kit, Kombucha Mushrooms, Kombucha Starter Kit






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This is the standard recipe for 1 gallon. Scale up or down depending on the size of your vessel.

Supplies U Need

  • 1 cup organic sugar – you can use white sugar but make sure it says “cane sugar”
  • 4-6 bags tea – for loose leaf, 1 bag of tea = 1 tsp
  • Kombucha Culture – SCOBY
  • 1 cup starter liquid – retain from top of previous batch or substitute distilled vinegar
  • purified/bottled water
  • tea kettle – or pot to boil the water
  • brewing vessel – glass, stainless steel or oak – you can use food grade plastic, but what with BPA’s, I prefer glass!
  • cloth cover – NO CHEESECLOTH! The weave is too loose and will allow fruit flies in your brew
  • rubber band

First Task: Make Your Sweet Tea Solution

This is the stuff that will feed your Kombucha mother culture and turn into delicious Kombucha Tea:

  1. Boil 4 cups of water.
  2. Add hot water & tea bags to your chosen brewing vessel.
  3. Let steep for 5-10 minutes.
  4. Remove tea bags.
  5. Add sugar and stir to dissolve.
  6. Fill vessel about ¾ full with purified cold water – the cold water will bring the temp of the hot water to a level where it won’t kill the yeast (they thrive at lukewarm).
  7. If tea is body temperature or below, proceed to the next step. If not, wait until it cools before completing the next step.

Second Task: Add Kombucha Culture

  1. Add Kombucha mother. Then add Kombucha starter liquid right on top of the SCOBY.
  2. Cover with cloth cover and secure with the rubber band.
  3. Say a prayer, send good vibes, commune with your culture (optional but recommended).
  4. Set in a warm location out of direct sunlight and away from aromatic or greasy food preparation.

Third Task: Your Kombucha Brew Begins. You Do Nothing.

  1. Do not disturb for 7 days.
  2. Don’t do it.
  3. Just wait.
  4. It will be hard.

Fourth Task: Taste & Perfect Your Kombucha Brew

  1. After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the newly formed Kombucha SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days, tasting every day or so until you reach your optimum flavor preference for mature Kombucha Tea.
  2. Properly brewed Kombucha has a slightly sharp (acidic), not sweet taste.
  3. Brewing cycles can vary quite a lot but are normally between 7 days to 2 weeks, though they can be longer under certain circumstances, especially cold.
  4. A cycle or two may be required to determine the ideal taste/time/temperature combination, but you will get the hang of it quickly. Then it’s time to bottle your delicious, healthy Kombucha tea.

Fifth Task: Bottling & Flavoring Time

  1. With clean hands, remove both kombucha mushrooms (the new Kombucha baby culture that formed and the original Kombucha mother culture) and place in a clean bowl.
  2. Ladle or pour 2 cups of liquid from the top of your brew over the kombucha cultures. This is your starter liquid for the next batch.
  3. Cover your cultures with the cloth cover and set aside for the next brew.
  4. Find clean, suitable bottles with tight fitting lids.
  5. Place them in the sink.
  6. If you are flavoring your Kombucha Tea, place those flavorings directly into the bottles.
  7. Place a funnel in your first bottle and ladle or pour the Kombucha Tea into the bottle.
  8. Fill to the top for increased carbonation. Repeat for the other bottles, but don’t drink the brown yeast dregs at the bottom, just dump the last 1-2 inches out.
  9. You may choose to strain the brew of any small pieces of kombucha culture or yeast at this stage, though I don’t find it to be necessary.
  10. Screw the lid on and set aside 1-3 days, burping your bottles to let our carbonation and prevent explosions.
  11. Move your flavored bottles of kombucha tea to the fridge when they’ve reached the carbonation/flavor you like.

Repeat for your next batch, and adjust as necessary.

Quick FAQ

How much Kombucha should I drink?

Drink as desired. Start by drinking 4oz of Kombucha Tea on an empty stomach in the morning and see how your body reacts. Try again that evening. If it’s going well, try it 20 minutes before a meal. Listen to your body, drink lots of water to aid the detox, and if you crave more Kombucha, have some more. But like anything don’t overdo it!

Does Kombucha have caffeine?

Kombucha Tea does contain small amounts of caffeine, as it is made from tea. However, Kombucha generally contains only about ⅓ the caffeine of a similar cup of tea. In my guides I teach techniques to dramatically reduce the caffeine content to nearly zero.

How much sugar does Kombucha contain?

Again, this varies based on recipe and ferment time, but most Kombucha Tea will contain less than a teaspoon of table sugar per glass, and it is possible to ferment longer with the Kombucha culture until the Kombucha Tea is essentially sugar free.

What kind of tea is best for making Kombucha?

Nearly any kind of tea or herbal infusion can brew a successful Kombucha batch, but for long term health of the kombucha culture, a mix of green and black tea does best. I offer Hannah’s Special Blend, a tried and tested recipe for the best Kombucha Tea.

I’ve heard it’s best that the Kombucha Mother stay warm. How can I do that?

Kombucha heating mats have always been difficult to use and inefficient, so I decided to invent my own. Check out Kombucha heating solutions.

Can I make it fizzy like the stuff I get at the store?

I outline beginners techniques for increasing the carbonation in your Kombucha Tea in my free e-book, but I recommend trying the first couple of batches without these tricks and you may find the low levels of natural carbonation are enough to please your taste buds. That said, my techniques are tried and tested, so much so that you have to be careful too much carbonation doesn’t build up and lead to an accident!

 

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Kombucha Tea sure has had some funny names over the years. In Russia, they call it Tea Kvass or Grib. In Japan it’s called Fungus Japonicus, in France Champignon de Longue Vie (Tea of Long Life), Manchurian Mushroom Tea. My mother in law calls it Kambucha, which is a lot better than some of the crazy variations I’ve seen on the web: Kombacha, Kambucha, Kumbucha, and of course the most famous misspelling, Kombuha. Oh “c” where do you disappear to?! lol. If you have had to search for a kombucha mushroom tea starter culture, look no further, you can find kombucha cultures here. Whether you call it Mushroom Tea, Kombucha Mushroom, Kombacha, Kambucha, Kumbucha, Kombuha, Tea Kvass, Fungus Japonicus, Manchurian Tea Mushroom, Champignon de Longue Vie or just plain bacteria and yeast, raw, organic Kombucha properly brewed at home is a wonderful gift to your body, mind, spirit and soul. Try it for yourself and see what changes you notice.

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Hannah Crum is The Kombucha Mamma, founder of Kombucha Kamp, Industry Journalist & Master Brewer, educating others about Kombucha since 2004. Connect with her on Google +