The Fermented Mumma will introduce you to a scoby (which stands for symbiotic culture of bacteria and yeast), the low-pH ‘mother’ from which your kombucha will spring. First, black tea and sugar are brewed together to make the starter tea. This is then poured over the scoby, covered in a cheesecloth, and left to ferment. The yeast consumes the sugar, excreting alcohol, which is processed by the bacteria into vinegar, providing a natural carbonation and tangy zing. New scoby babies form in the process, and you’ll be taught how to love and care for your gelatinous new friends.
Take home 3 litres of ready-to-brew kombucha plus a scoby.