The organic Himalayan kombucha Scoby is a rare variety of kombucha that does not require tea during the fermentation process. It is thought that as tea would have been an expensive commodity in the Himalayan region so the original kombucha scoby was adapted to use more easily available ingredients native to that area. Many of which would have been available for free. The Himalayan kombucha scoby uses fruit and a special type of sugar as the ingredients for its fermentation process.
The Himalayan kombucha scoby uses jaggery sugar which is native to the India. It is harvested from the toddy palm tree. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. In its granulated form, it resembles something similar to sand. Organic jaggery sugar can be difficult to source. You can purchase it from us direct on the supplies section of our website if required.
You can use fresh fruit or cold pressed fruit juice with the Himalayan kombucha scoby. The fruit used is what defines the overall flavour of the finished kombucha. It can be carbonated using the same method that traditional kombucha can be. The Himalayan kombucha Scoby creates a refreshing caffeine free fruit drink full of beneficial bacteria and yeasts
Starter tea is the most important part of the process of making kombucha. You always need a minimum of 10% starter tea for the total volume of kombucha being made. We offer a range of brewing sizes which all come with the required amount of starter tea to successfully and safely make kombucha at home. We also offer misfit organic kombucha scoby. These are scoby that have not quite formed perfectly. The shape of the scoby has no impact on the kombucha brewed with it. We offer these scoby at a discounted price rather than let them go to waste.
– Misfit Himalayan kombucha scoby + 100ml starter tea (makes 1 litre)
– Himalayan kombucha scoby + 100ml starter tea (makes 1 litre)
– Himalayan kombucha scoby + 200ml starter tea (makes 2 litres)
– Himalayan kombucha scoby + 300ml starter tea (makes 3 litres)
– Himalayanl kombucha scoby + 500ml starter tea (makes 5 litres)
Recommended activation date for culture:
1 year from the date of shipping. Always store at room temperature above 15c.
Please note that we do not send printed copies of instructions with your purchase. If you would like to have a printed version, you can open a printable PDF by clicking here.
TABLE OF CONTENTS:
Your order will contain a single Himalayan Scoby and some starter liquid. This is enough to make 1 litre of Himalayan Kombucha. Don’t worry though; the culture grows pretty fast so your be making much more in no time at all.
Once you receive your Himalayan Scoby from us, it’s best to get it fermenting as soon as possible. However, it will keep in the original packaging for some time (weeks). You can remove it from the original packaging and place the scoby starter tea liquid together in a sealed glass jar. It will keep this way for several months.
You probably notice some brown patches on your Himalayan Scoby and some brown, string-like objects floating around in your starter liquid. Don’t worry; these are simply yeasts and a normal part of the Himalayan Kombucha process. People often mistake these for mould, which they are not. So don’t panic when you see them. If you want further reassurance on the yeasts found when making Himalayan Kombucha, please do get in touch with us.
Kombucha and metal
You will often hear that you should not use metal utensils while making Kombucha. Although this holds some truth, it has been greatly exaggerated! Kombucha gets very acidic, if left in contact with metals for long periods of time, in theory it could degrade and rust the metal. That metal would then end up in the Kombucha and eventually in you. However, using a stainless steel strainer/sieve or spoon while making Kombucha will not cause any problems. The contact time between the metal utensils and Kombucha will always be very short. Never leave anything metal in contact with Kombucha for long periods of time.
You need something to brew your Kombucha in. We recommend using something glass. Glass is much easier to clean and keep sterile. Plastic tends to degrade over time and is prone to scratches which can harbour unwanted bacteria. Plastic also carries a risk of chemical contamination from the materials contained inside of it such as BPA. A glass Kilner style jam jar is perfect to use.
You also need a strainer/sieve.
We also recommend you buy a water filter to remove the chlorine from your tap water. You can use bottled water, but this tends to get expensive.
You also need something to cover your jar with. We recommend paper kitchen towels as they are easy to discard and replace. You can also use a muslin cloth or similar if you wish. Rubber bands also come in handy to secure the cover to the jar.
You need a metal saucepan to heat the water in.
You also need some bottles to store your Kombucha in. Again we recommend using glass bottles. We find swing/flip lid style bottles suitable for fermentation work best with Kombucha. If you are worried about explosions and glass, you can use plastic bottles. Plastic tends to degrade quickly. It also carries a risk breaking down into the mixture due to the acidness of Kombucha. Make sure you use BPA free plastic.
It is important when using glass bottles to check and burp (release some of the gas build up) daily to minimise the risk of explosions.
It is useful to get a funnel to help pour the liquid into the bottles.
Glass/plastic measuring Jug
It is also useful to have something to decant your strained mixture into. Glass or plastic measuring jugs are perfect.
You only need 3 ingredients to make Himalyan Kombucha. Fruit and/or fruit juice, water and jaggery sugar. It is VERY important to use the correct sugar with this type of kombucha. You can purchase organic certified jaggery sugar from our website if required.
The water used must not be chlorinated. This is very important as chlorine will damage and possibly kill your Kombucha Scoby.
rewing your fruit/ sugar mixture
For 1 litre Himalyan kombucha scoby: add 900ml of non-chlorinated water to your saucepan and add 40g of sugar.
For 2 litre Himalyan kombucha scoby: add 1800ml of non-chlorinated water to your saucepan and add 80g of sugar.
For 3 litre Himalyan kombucha scoby: add 2700ml of non-chlorinated water to your saucepan and add 120g of sugar.
For 5 litre Himalyan kombucha scoby: add 4500ml of non-chlorinated water to your saucepan and add 200g of sugar.
Stir the mixture and then begin to heat the water. You do not need to bring the water to boiling point. Heat the water until the sugar dissolves, it does not need to boil.Ensure you stir the mixture regularly as the water heats up so the sugar dissolves fully.
Add fresh fruit or pure fruit juice (or a mixture of both). When using fruit juice we recommend a cold pressed 100% pure fruit juice not from concentrate. Other types of fruit juice contain preservatives that could harm your scoby. In the uk we recommend biona fruit juice. The type of fruit used will determine the overall flavour of your kombucha. Experiment with different fruits to find what flavour works best for you. Generally sweeter fruits work best (mango, banana, strawberry etc).
For 1 litre: add 50g / 50ml to the water.
For 2 litre: add 100g / 100ml to the water.
For 3 litre: add 150g / 150ml to the water.
For 5 litre: add 250g / 250ml to the water.
Next, allow your mixture cool back down to room temperature (21 celsius). This is very important, never place your kombucha scoby into the warm/hot water, this can damage it.
The first brew
Pour your cooled mixture into your fermentation jar. Add the starter tea we sent you with your order. It is important to add starter tea to each batch of kombucha you brew. This helps reduce the risk of contamination from pathogens, and other unwanted bacteria by ensuring established kombucha bacteria is the first to arrive into the mixture.
Add your Himalyan kombucha scoby, cover the jar and leave it at room temperature (21 celsius) for 5-12 days. At around 5 days the kombucha will still be fairly sweet, at 12 it will have become more tart. This is a taste preference that you will acquire in your time making kombucha. Personally, we prefer our kombucha at around the 5 day mark. Himalyan kombucha always has a slightly tarter flavour compared to normal kombucha.
The temperature will play a large part in the brewing process. During the warm summer months, a much shorter time is required to make Himalyan kombucha. During the winter it will take much longer.
Remove the Himalyan kombucha scoby from the jar, remembering to take 10% of the kombucha to use as the starter tea for your next batch. It is always best to take the starter tea from the top of the kombucha mixture, as this contains the most bacteria.
Never leave any fermenting product in direct sunlight. This can lead to unwanted bacteria and pathogens forming.
Bottling the Kombucha
Using your plastic funnel, pour the remaining Himalyan kombucha liquid into your glass bottles and then seal them by closing the lids.
Leaving the bottled Himalyan kombucha at room temperature (21 celsius) for another 3-5 days will allow the kombucha to carbonate. This is optional, and you can drink you kombucha right away.
Place your bottles in the fridge and allow them to cool. Be very careful when opening the bottles. Kombucha can produce a fairly fizzy beverage that can explode out the bottle
During the colder winter months it can take longer to carbonate. Anything from 7-14 days.
Kombucha is a living product and continues to ferment even with the scoby removed. Often a new scoby will begin to form at the top of your bottle. You may also find strands of brown yeast floating around. These will do you no harm, but many prefer to strain the Kombucha from the bottle into a glass before drinking.
You can store Kombucha in the fridge for around 7 days, at this point you find it starts to turn into vinegar. You can use that vinegar as a starter tea however if this does happen.
All you need to make kombucha is 10% starter liquid. In fact this will work even without a scoby present. It can take a day or so longer however if not scoby is present. So if you want to make for example, 5 litres on the next brew, use 500ml of starter liquid and the scoby already present and follow the usual process amending the amounts of ingredients for the amount of kombucha being brewed. So in this example, 5 times the amount.
The Kombucha Scoby will multiply at an amazing rate. Eventually, you will have more than you need. You can make a scoby hotel to store scoby long term or to take a break from making kombucha. You want 100ml of starter liquid and 100ml fresh sugar/fruit mixture for every scoby you want to store. Seal the jar to restrict the air flow; this will slow down the fermentation process. You can leave your Scoby in this hotel for several years.
Himalayan Kombucha Scoby is very hardy. It’s unlikely they would have died during the shipping process. If you are experiencing problems, please do get in touch with us. Don’t worry, we are always more than happy to resend another if required.