Kombucha Hound – Locally produced
Kombucha is started with a sweet tea (black or green organic tea). Cool the tea. Once cooled, a culture called a S.C.O.B.Y (Symbiotic Culture Of Bacteria and Yeast) is added. You then allow the culture to ferment and transform the sweet tea into a form similar to apple cider vinegar. This can range from 7-21 days or until desired pH or flavour is reached. The culture is then removed when the desired flavour and pH is attained and allow the second fermentation to take place by adding organic fruit, juice and herbs to flavour the Kombucha. Bottle and enjoy.
Filtered Water, Kombucha: Bacteria, Yeast, Fermented Black/Green Tea, Organic Cane Sugar and Organic Black Cherry Juice