Kombucha needs wild fermentation which refers to; fermentation based on microorganisms that are naturally occurring and spontaneously present. The fermentation process can differ in cultivation time according to which fruits and vegetables used, which are usually placed in brine (salt and water solution). Examples of wild fermentation are Sauerkraut and kimchi.
The culturing of kombucha consists of a symbiotic culture of bacteria and yeast (SCOBY), comprising Acerobacter (a genus of acetic acid bacteria) and one or more yeasts.
Following the kombucha cultivation steps complimented with the SCOBY we stock, you can create your own batch in just a week or according to preference over a prolonged period of time 14 days in Summer and 21 days in Winter. It’s lightly effervescent complimented with a moderate sweet and sour taste. If too flat continue to ferment for a few more days, until your preferred flavour is reached.