How to Make Ginger Water

As soon as the Ginger Water Crystals arrive in the mail it’s always best to start the fermentation process as soon as possible. However, if you’re not planning to start your ginger water right away, go ahead an store them in the refrigerator, they will keep until the stated use by date. We have sent […]

Hibiscus Kombucha FAQ’s

Have questions about our Hibiscus Kombucha Cultures? Find answers to some of the most asked questions about this culture product: How to make hibiscus kombucha? Making hibiscus kombucha is quite similar to making plain kombucha. It’s not at all difficult and in simple terms – Add the kombucha culture to a glass jar containing hibiscus […]

How to Make Hibiscus Kombucha

Your package will contain one Hibiscus Kombucha Scoby Culture and enough Starter Tea to get you going with your first brew. We have sent you enough starter tea and a large enough hibiscus scoby to make 1 litre of hibiscus kombucha and once the first batch is complete you can always move up to a […]

Flavouring Kombucha

Before you can add with flavours to your kombucha, you have to make the initial batch of plain fermented kombucha. It’s an easy process and full instructions can be found here. Once the initial brew is finished, you have a few options. You can drink the kombucha plain as is. You can bottle your plain […]

Kombucha FAQ’s

Have questions about our Kombucha Cultures? Find answers to some of the most asked questions about this culture product: How to make kombucha? Making kombucha is not difficult and in simple terms – Add the kombucha culture to a glass jar containing tea and sugar, then allow sit for 7-14 days. Click here for more […]

Water Kefir FAQ’s

Have questions about Water Kefir Grains? Find answers to some of the most asked questions about this culture product: How to make water kefir? Making water kefir is not difficult and in simple terms – Add the water kefir grains to a glass jar along with sugar water, let it sit, take the grains out […]

Water Kefir Second Fermentation

Stronger flavour and extra fizz with a second ferment… A second fermentation is a great way to produce more flavour and more fizz in your water kefir. At this point you will have strained the grains and the remaining liquid (water kefir) will still have bacteria and yeasts that will feed on the new sugar […]

Milk Kefir FAQ’s

Have questions about Milk Kefir Grains? Find answers to some of the most asked questions about this culture product: How to make milk kefir? Making milk kefir is not difficult and in simple terms – Add the milk kefir grains to a glass jar, add milk, let it sit, take the grains out and you […]

Milk Kefir Second Fermentation

What is a second fermentation?? To put it simply, the first fermentation is done when your milk kefir grains are added to milk and cultured for approx 24 hours. Now, once you strain out your kefir grains with a plastic strainer and pour the drained kefir into a jar the milk kefir is then ready […]

How to Make Yogurt (Viili & Piima)

Both Viili and Piima are a Mesophilic Yogurt which in simple terms means they will culture best at a room temperature of approx 20-25C. Like Milk Kefir, Mesophilic Yogurts (viili & piima) are one of the easiest fermented cultures to make at home, people can often over complicate things but again in simple terms – […]