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KOMBUCHA Culture ( Scoby) for making fermented beverage - $8 (Kenosha)

KOMBUCHA Culture ( Scoby) for making fermented beverage - $8 (Kenosha)

  KOMBUCHA Culture  Scoby for making fermented beverage - $8 Kenosha

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Date listed 2 months ago

One full size SCOBY Kombucha Culture makes 1 Gallon. $8 each or 2 for $15 in a small zip-lock bag with fermented liquid. Or 1 smaller size of the scoby (less than full size) for $5. I can sell a glass jar gallon size for $5, which is very convenient to use for brewing Kombucha.

A kombucha culture is sometimes called a SCOBY (Symbiotic Colony Of Bacteria and Yeast) which is used to brew Delicious Probiotic beverage (tea)!

Included in the starter kit:

*One perfectly healthy kombucha mushroom/culture

*1/2 cup starter tea (prepared k-tea)

To start brewing, you will need a SCOBY to get you going. Once you have one, you'll be able to brew kombucha forever - with each brew, a new SCOBY will form!

Some cultures are trained to feed on different sweeteners. Most SCOBYs are fed by pure white cane sugar. Our SCOBY is trained to use white sugar.

Recipe: Starter liquid with one kombucha scoby, 12 cups water, 6-8 black tea bags (or green tea if you prefer), 3/4-1 cup sugar.

Boil the water, add the tea bags and sugar and stir until you have a good batch of sweet tea. Let cool to room temperature.

In a large jar, add the kombucha bottle contents and the sweet tea.
Cover the jar with a coffee filter, cheese cloth, or paper towel and let sit at room temperature for two weeks. The kombucha should be able to breath, while the cloth keeps the contents sanitary.

The kombucha scoby will form naturally as it eats the sugar. The tea will ferment and you'll have a couple liters of kombucha.

Every two weeks make a new batch of sweet tea and transport the scoby and some of the brewed kombucha to the jar.

With each batch the scoby will grow another layer. After a few batches you'll have to discard (or give to your friends) some layers to keep it healthy.

Also be sure you're cleaning the materials used and wash your hands before handling the scoby (or avoid handling it if possible).

When bottling the kombucha, store it in glass bottles. Let sit at room temperature for a few days before refrigerating it. This will allow them to naturally carbonate. Putting them in the fridge will slow down this process. Drink over the next few weeks.

Strong Starter Liquid with yeast strands - 1/2 Cup.

See the others selling SCOBIES much more expensive:

More information:

~How we make 1 quart of Kombucha Tea ~ It's easy!~
(Kombucha tea is NOT an exact science. You can use different ratios of starter tea and sweet tea, more or less sugar. Experiment to your taste! )
1/3 c. sugar (using white sugar produces the most detoxifying tea, the most gluceronic acid)
2-3 tea bags (Or about 1/2 oz. loose tea. Plain black or green tea is best. Avoid teas with oils or else you will grow mold. Read the label.)

1/2 c. starter tea (which is just already prepared kombucha tea)
1 quart filtered water
kombucha mushroom

**For the tea bags, you can substitute about 1 ounce or so of quality loose tea - we have many varieties in our store!**

Boil a quart of water in a pot. Boil for 10 minutes to remove the chlorine if your filter does not remove it.

Add 1/4 - 1/3 cup sugar and mix until dissolved. Metal, even rings on hands should NEVER touch the culture so be aware of that. Add tea bags, steep, and cool to room temp. Remove bags.

Place kombucha and starter tea (your culture will be floating in the starter tea when you receive it) in glass jar - plastic may leach into tea so only use glass. Pour tea you made into jar but leave about 1-2" room for tea to "breathe" while brewing.

Cover with the coffee filter or piece of paper towel and secure with rubber band (to keep fruit flies out). Place in pantry or on counter (just not in direct sun) and do not disturb!

Start tasting after 4-5 days (you can use a straw) and let it brew until your preferred taste. The longer you brew, the more vinegary it gets.

When you see bubbles at the top of the liquid, it should be just right, nice and tart and sparkling. Ours takes about 5-7 days, although it can take up to 10.

In the warmer months it does not take as long. Some prefer even longer brewing times. Remove the mushroom and the baby mushroom (new mushroom) which may have attached itself to the first. Bottle or drink. Start all over again!

Experts recommend starting with 2-4 ounces per day. Listen to your body. Some people find this is enough, others drink several ounces per day. We drink it by the glassful. K-tea is a diuretic so be sure and drink plenty of water as well if you are drinking it regularly.

*Use plastic strainers with nylon mesh for kombucha. They are great for straining out spent yeast cells that form while brewing.

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Last Updated on: February 23, 2018
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