Give you gut a boost!! I am selling a genuine homegrown SCOBY to make fresh Kombucha. Most of the shop bought kombucha is processed and has added preservatives to maintain shelf life.  

 

I have nurtured these babies at home so they are the real deal! Included with this Scoby is the 'EASY GUIDE TO MAKING KOMBUCHA AT HOME' which is a step by step handbook on how to start your Kombucha journey! All scobys' will be sent vaccum pack with some starter to get you going.

 

I will give you clear instructions on how to make fresh kombucha at home without any added nasties. If looked after you may grow more scobys from your orginal one. 

 

So What is Kombucha...............

 

Kombucha is a 'living' drink made from fermenting tea.

 

The basic ingredients are tea, sugar and a kombucha culture. In the right conditions the kombucha works with the sugar and tea to create a slightly sparkling drink that is brimming with all kinds of goodness and tastes delicious. The flavour can differ depending on the kind of tea used and any herbal infusions added.

 

Now for the science bit:...........

"Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities of a sample can only be determined by laboratory analysis. Finished kombucha may contain any of the following components:

  • Acetic acid, which is mildly antibacterial
  • Butyric acid
  • B-vitamins
  • Alcohol
  • Gluconic acid
  • Lactic acid
  • Malic acid
  • Oxalic acid
  • Usnic acid

Normally kombucha contains less than 0.5% alcohol, which classifies kombucha as a non-alcoholic beverage. Older, more acidic, kombucha might contain 1.0% or 1.5% alcohol, depending on more anaerobic brewing time and higher proportions of sugar and yeast.".....................Wikipedia

 

 

Fresh Organic Scoby for Homemade Kombucha

£20.00Price
  • Kombucha is a 'living' drink made from fermenting tea.

     

    The basic ingredients are tea, sugar and a kombucha culture. In the right conditions the kombucha works with the sugar and tea to create a slightly sparkling drink that is brimming with all kinds of goodness and tastes delicious. The flavour can differ depending on the kind of tea used and any herbal infusions added.

     

    Now for the science bit:...........

    "Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities of a sample can only be determined by laboratory analysis. Finished kombucha may contain any of the following components:

    • Acetic acid, which is mildly antibacterial
    • Butyric acid
    • B-vitamins
    • Alcohol
    • Gluconic acid
    • Lactic acid
    • Malic acid
    • Oxalic acid
    • Usnic acid

    Normally kombucha contains less than 0.5% alcohol, which classifies kombucha as a non-alcoholic beverage. Older, more acidic, kombucha might contain 1.0% or 1.5% alcohol, depending on more anaerobic brewing time and higher proportions of sugar and yeast.".....................Wikipedia

     

Sayjel Patel

My Rainbow Kitchen

Richmond, Surrey, UK

Tel : 07958 350 812

info@myrainbowkitchen.com

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