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Best Starter for Kombucha SCOBY (piefed.social)
submitted 1 month ago by to c/fermentation@mander.xyz
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Long long time ago I had a few months where I brewed my own kombucha. At the time I was able to get a SCOBY by adding the bottom of a commerical kombucha to some sweetened tea which eventually grew into a full SCOBY which I used and split to make some batches. It was simple and easy

Is this something I can still do? Is there any brands that are more "raw" that would be a better starter?

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[–] 4 points 1 month ago (6 children)

Some kombucha is pasteurised which kills the bacteria.

Just make sure you use a natural kombucha, unflavoured and unpasteurised.

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  • [–] [S] 2 points 1 month ago (5 children)

    What do you mean about unflavored? I know most are unpasteurized but most have some flavor. Do you have a brand in mind?

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  • [–] 2 points 1 month ago (4 children)

    I’m in Australia, so brands will probably vary.

    We get all sorts of flavours, from berry, to peach, various herb flavours, raspberry. All sorts. I avoid those if building a new SCOBY

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  • [–] [S] 2 points 1 month ago (3 children)

    Makes sense. I have only really seen flavored Kombucha. I have seen plenty of raw Kombucha but nothing that is unflavored. Since Kombucha's base is usually tea with some sweeteners what even would be the base?

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