Natural Probio helps you make your own fermented kombucha SCOBY drink, so you can enjoy its magic with complete peace of mind.
Find out absolutely everything, including the maintenance, conservation, contraindications and nutritional benefits of this living disc.
Activate the SCOBY to awaken the microorganisms and optimize fermentation. Without this essential step, your drink will not be successful.
Follow the activation process
Once ready, use the SCOBY and the resulting liquid (100ml) with the original SCOBY to prepare your first Kombucha for consumption.
Ingredients: What you need for 1 liter of kombucha
The preparation
In a saucepan, bring the water to a boil. Add the sugar and dissolve it completely.
Remove the pan from the heat. Add the tea and let it steep for 15 minutes. Once the time is up, remove the tea bags or strain the tea leaves. Let the brewed solution cool to room temperature.
Transfer the cooled solution to a clean glass jar. Carefully add the kombucha SCOBY (lighter side up) and the culture liquid (starter).
Cover the jar with a breathable cloth or a loose lid and let it ferment for 7 to 10 days at room temperature (20-25°) , away from direct sunlight.
Do not stir the mixture during fermentation to avoid disturbing the SCOBY.
After the first fermentation, gently remove the SCOBY with clean hands or a wooden spoon.
Transfer the kombucha to an airtight glass bottle. Add natural flavorings if desired (ginger, fruit, spices, etc.).
Let ferment at room temperature for another 3 to 5 days, then store in the refrigerator and enjoy chilled for 1 week.
Store your Kombucha SCOBY at room temperature in its brewing liquid when not in use, for up to 6 months, monitoring the liquid level. Add 100 ml of sweetened black tea every month to keep it growing slowly.
The longer you wait, the more fizzy the Kombucha becomes. It keeps for several days and becomes more acidic over time.
Flavored tea can affect the SCOBY culture. If you want to flavor your kombucha, add herbs, fruits, or spices during the second fermentation, once the mother culture has done its work.
With minimal care, your seeds will multiply on their own and can last a lifetime.
Share them with your loved ones and keep this tradition alive, generation after generation.
Watch out for signs of contamination
If your SCOBY has stains, mold, or an abnormal odor, it’s time to replace it. Do not consume the beverage made with it.
Type of tea | Benefits in addition to probiotics | Flavor |
Green tea | Powerful detox effect, supports immunity and burns fat | Softer, floral, slightly herbaceous |
Black tea | Rich in antioxidants and polyphenols and boosts energy | More full-bodied, caramelized notes, slightly more acidic |
This could simply be due to too short a fermentation, too low a temperature, or too little sugar. Check the fermentation time and conditions, and you’ll soon be back to refreshing bubbles.
Immunocompromised person without medical advice
People with severe digestive problems without medical advice
Liver or kidney problems without medical advice
Pregnant women (Fermentation generates a tiny amount of alcohol, less than 0.5%. Although this content is low and kombucha is considered a non-alcoholic beverage, it is best to seek professional advice.)
Breastfeeding women without medical advice
Children under 4 years old
Bacteria: Gluconacetobacter xylinus (or Komagataeibacter xylinus), Acetobacter aceti, Gluconobacter oxydans, Lactobacillus spp., Acetobacter aceti, Acetobacter nitrogenifigens, Acetobacter pasteurianus, Gluconobacter oxydans
Yeasts: Saccharomyces cerevisiae, Zygosaccharomyces bailii, Brettanomyces bruxellensis, Candida stellata, Pichia spp, Candida krusei, Candida lambica, Candida valida, Debaryomyces hansenii, Kazachstania unispora, Kluyveromyces lactis, Kluyveromyces marxianus, Saccharomyces boulardii Saccharomyces ludwigii, Saccharomyces unisporus
