$11.95
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Customers praise the quality of the scoby, noting that it makes delicious kombucha tea, with one customer reporting several successful batches.
Customers report that the SCOBY works well, with one mentioning it makes more than advertised.
Customers find the kombucha starter culture very healthy, noting that it makes multiple scobys and is beneficial for their health.
Customers are satisfied with the quantity of the kombucha starter, with one customer noting it comes in about two cups.
Customers appreciate the instructions that come with the kombucha starter culture.
It's actually thick looks amazing compared to the last one I got that was very thin very leathery not very juicy looking I think it might be dead it was kind of shriveled up as well we'll see I'm making kombucha with it and if not I'm just going to throw that one in and it'll be worth it also the bag wasn't swollen up in about to burst like the last one you can tell this one is very healthy! It was also double package and protected from the Sun
Way back when in Russia (almost 30 years ago now) I remember my uncle brewing what we called a “mushroom” drink on his kitchen counter using plain well water with oodles of sugar. Feeling a bit nostalgic for this acquired taste of childhood, and after finally figuring out what it’s called here in the US, I took the plunge and bought a baby scoby of my own.
I received two smallish, but very healthy and surprisingly firm to the touch scobies in plenty of VERY sour, borderline vinegary almost, starter tea from the seller. They sat on the counter in their shipping package for two-three days while I was waiting for the gallon jugs to arrive.
Instructions said that the ones I bought should make 1/2 gallon in 7-21 days, and not to use any kind of flavored or fruit teas, etc. From what I remember, kombucha scobies are pretty resilient buggers. I boiled two family size regular Lipton iced tea bags in about a gallon of water for approx. two minutes, added about 1 cup of regular white granulated sugar, and threw in three large dried hibiscus flowers to steep while it all cooled. At about body temp., everything including the scobies with their starter tea (but not the flowers) went into a gallon jug. The scobies sank to the bottom like two little bricks, and don’t seem to mind hanging out there one bit.
Today is March 5th. I started this batch on March 1st, and have been giving it a good stir once or twice a day and tasting to make sure the scobies are acclimating to their new environment. So far so good, and it looks like the entire gallon of tea will be fermented to my liking by day end of day tomorrow, or I just might give it the full 7 days. We’ll see what it tastes like. That’s double the advertised volume and at significantly cooler temperature than suggested (house temp varies between 64-69 depending on time of day and occupancy). I prefer my kombucha rather mild with a hint of sweetness.
Now, how to convince the hubs and kiddos to give it a try?…
I started brewing my own Kombucha a few years ago and have continued making successive batches ever since. The scoby that I purchased from Amazon has served me well. I appreciate the savings by making a full batch for what one commercial bottle costs.
$11.95
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