A Closer Look: Kombucha Tea Starter Kit


“I bought this as a gift, and I couldn’t ask for a more quality product! It gave you the tools you needed (minus the sugar and jar, of course) to make your own kombucha exactly as stated. I would highly recommend this product.” -Marie

Today we are going to take a closer look at the Cultures for Health Kombucha Tea Starter Kit.

Product Highlights

Brew delicious organic kombucha at home! Save money! Commercial kombucha sells for $3+ per bottle. Using our kombucha starter culture, brew your own kombucha for $2 per gallon or less. A kombucha starter culture consists of yeast and bacteria existing in a symbiotic relationship. When combined with sweetened tea and fermented for 7 to 30 days, the resulting kombucha beverage has a slightly carbonated zing and is packed full of B vitamins.

  • Gluten-free, dairy-free, and vegan.
  • Reusable culture; transfer the culture from batch to batch.
  • Initial batch requires 30-day culturing time. Subsequent batches culture in 7-30 days.
  • With proper care, the culture can be used indefinitely to create delicious fermented tea
  • Easy to make; can be flavored in a variety of ways.

This Kombucha Starter Kit includes:

Kombucha Instructions and Troubleshooting: 

 Kombucha Tea Starter Culture Ingredients: Organic sugar, Organic black tea, Live Active Cultures

This product contains no GMO ingredients.

Shipping Information and Shelf-life: Our Kombucha Tea Starter Culture is shipped in a dehydrated state and must be rehydrated. The starter keeps

  • At room temperature (68° to 78°F): 3 to 4 weeks
  • In the refrigerator (40° to 45°F): 9 months
  • In the freezer (0° to 25°F): not recommended

Allergen Information:

Our Kombucha Tea Starter Culture is a gluten-free product. It is manufactured in a facility that also produces products containing soy and dairy.

I had a great experience with Cultures for Health. The kit comes with most everything you need to brew your kombucha, and the eBook that you can download for free from the website was very informational! I hydrated my scoby in a quart size mason jar, and that first batch tasted pretty strongly like vinegar. The first batch after that (still brewing with vinegar rather than tea from the previous batch) also didn’t taste quite like kombucha that I’ve bought from the store in the past. Now, I am finally ready to bottle my third batch of kombucha (and the first batch using tea starter rather than vinegar starter) and it tastes great! I emailed and used live chat with customer service a couple times throughout the process and each time they responded quickly and were very helpful! Overall a great experience!

Product Q&A

Q. Once I have a culture from my first batch of kombucha How and where do I store it for the next batch. Thank you.

A. As a live culture consisting of active yeasts and bacteria, Kombucha Scobys do best if they are allowed to sit on the counter culturing one batch of sugared tea after another. However, life can interfere at times and if you are facing the possibility of needing to take a break from making Kombucha, here are some guidelines for how to take a break without damaging the Scoby: http://www.culturesforhealth.com/how-to-take-break-making-kombucha-tea

Q. Would you recommend filtered water versus tap water for a cleaner healthier Kombucha? I’m very interested in trying this drink and the video was great. Thank you!

A. We do recommend using the best water you can. If your water supply has chlorine, you can remove it by filtering, boiling, or aeration. You can read more about choosing water for your ferments here. http://www.culturesforhealth.com/water-source-making-cultured-fermented-food

Q. Does this work with any tea or only black tea?

A. While black tea is the traditional tea used for brewing kombucha, there are a variety of teas or combinations of teas that will work fine. Check the link here for further information:


Learn more about the Kombucha Tea Starter Kit.


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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