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Organic Kombucha Mother
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€15.90
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Kombucha mother, to use to start your kombucha adventure at home (50g)
Certified organic
New: Orisae becomes My Scoby! The kombucha doesn't change, only the brand.
Organic kombucha mother (=SCOBY) - 50 g + starter liquid
A kombucha mother - or SCOBY - is a living disc of bacteria and yeast that transforms sweetened tea into a slightly sparkling fermented beverage in 5 to 7 days at room temperature. The one we offer weighs 50 g, comes with 100 ml of starter liquid, and produces a batch of 0.8 L according to Orisae's reference recipe. It is cultivated and controlled in Strasbourg by Orisae, a French workshop whose founders and workshop we know.
Specifically: you open the packet, pour the mother and its starter into your cooled sweet tea, cover it with a cloth, and wait. That's it. No laboratory equipment, no mysterious technique. That's why fermentation is making a comeback in kitchens - it's one of the few culinary techniques that works for you while you sleep.
Don't stress anymore about how, with what, and where to find what you need to make kombucha !
Find the Complete kit with the kombucha mother + the equipment here and receive everything at once to start your production at home. In addition to organic raw materials and quality equipment, you have access to a very detailed guide as well as a community of people who, like you, are growing their kombucha day by day.
The new star of gatherings with friends, kombucha is a fermented tea drink, flavored with fruits, flowers, or plain, slightly sparkling and non-alcoholic. Its taste is tangy, very refreshing, and not sweet. Finally, a festive drink that is not high in sugar or too alcoholic !
Are you familiar with the term SCOBY? It is actually an English acronym used to refer to the mother of kombucha: Symbiotic Culture Of Bacteria and Yeast, which translates to "symbiotic culture of bacteria and yeast."
🍶 How to make your own kombucha ?
We resume here the official protocol of Orisae, the Strasbourg workshop that raises this mother - the very one they developed after several years of refinement and thousands of customer feedbacks. No improvisation on our part: it's their reference recipe.
The equipment:
- 1 jar of at least 1 L, without metal
- 1 or 2 swing-top bottles (like those used for lemonade or beer), designed to withstand pressure
- 1 reusable filter or a tea ball
- 1 protective fabric + 1 string or elastic
- 1 carafe for decanting
The ingredients, for one batch:
- 0.8 L of water, ideally filtered or decanted
- 5 g of organic black tea
- 50 g of organic powdered sugar - it's the fuel for the microorganisms, not the seasoning for your drink.
- 1 kombucha mother weighing 50 g + 100 ml of starter liquid (from the packet, then from your previous batch)
F1 - the first fermentation. Steep the 5 g of black tea in 0.8 L of boiling water for 10 minutes, using the filter. Remove the tea, add the 50 g of sugar, and stir until completely dissolved. Cover with the cloth, then let cool to room temperature - this is the step that beginners skip, literally: a still warm tea damages the mother. Then place the mother in the preparation (its position does not matter), add the 100 ml of starter, cover with a well-secured cloth, and let it ferment. 5 to 7 days at room temperature, in a dry place, away from direct sunlight, and away from plants, fruits, and vegetables.
Taste from time to time with a teaspoon to adjust to your palate. Too sweet? Wait a bit. Too vinegary? It has been left for a day too long - it's not lost, it will make an excellent kombucha vinegar for dressings. The choice is yours: everyone at their own pace and to their own taste.
The harvest. Gently remove the mother, pour the drink into a bottle, and Keep 100 ml to start the next batch.. A thin film has formed on the surface? It's the birth of a girl.
F2 - the second fermentation, the one for aromas. It is in the bottle, and only in the bottle, that it is flavored - never during the first fermentation. Fruits, flowers, ginger, hibiscus: it's your turn. Seal tightly, let 24 to 48 hours in the shade and at room temperature (allow 48 hours if your room is below 24°C), then place it in a cool place. When opening, hold the mechanism and open gently: the kombucha can be quite effervescent. The drink can then be stored 1 month in the cool.
⚠️ And if your first two or three batches are not perfect, that's normal - fermentation is a practice that is adjusted with experience, not a formula to be applied. Persevere.
.🍶 Find below links to comprehensive preparation guides:
How to Make Kombucha: Quick and Easy Recipe
Homemade Kombucha: The Complete Guide to Successfully Making Your First Fermentation
Before handling the kombucha mother, it is crucial to wash your hands carefully to avoid contaminating it and to ensure that you use clean utensils and containers. Use hot water and soap to make sure your hands are thoroughly clean. For the material, Orisae recommends washing with very hot water and white vinegar., on a clean and clear work surface.
The process begins with the preparation of a solution of black or green tea, sugar, and the kombucha mother. This mixture is then left to ferment for several days, allowing the bacteria and yeasts (from the mother) to feed on the sugar and develop the unique flavor of kombucha, its organic acids, and its compounds derived from the tea.
The majority of the initial sugar is consumed during fermentation: only a small fraction remains in the final beverage., and this fraction decreases as the fermentation continues.
And the SCOBY, it duplicates itself. With each fermentation, a new layer forms on the surface. After a few cycles, you will have several - enough to share with those around you. Honestly, that's what we like most about this product: you buy a mother once, and you can give it away for years.
🍶 You can also find the process in the video below:
Very fun and easy to understand, you will never miss your kombuchas again.
Let's start at the beginning: the gut microbiota. It is the collection of microorganisms that colonize the digestive tract. Bacteria are largely represented: Inserm indicates that about a thousand different species have been identified in humans, with the intestine alone hosting between 1012 and 1014 micro-organisms. However, each person only carries a fraction of them - around 160 species on average. Our gut flora stabilizes around the age of 3, and its diversity largely depends on the diversity of what we eat.
These microorganisms are directly involved in digestion: they ferment food residues that our own enzymes cannot break down, particularly fibers. This is a laborious task that takes place in the colon, silently, after each meal. The more varied the plate, the more diverse the population working on it. - it is the most solid and simplest principle to apply, within the framework of a varied and balanced diet and a healthy lifestyle.
Kombucha does not create a microbiome on its own. It is part of a family of foods - lacto-fermented vegetables, kefir, miso, sourdough bread - that are beneficial to rotate. Here is, factually, what it provides.
– What a kombucha actually contains
The fermentation produces organic acids: acetic acid, lactic acid, and gluconic acid. These are what give kombucha its characteristic tangy profile and lower its pH, which contributes to its natural preservation. The drink also retains the compounds from the original tea, particularly its polyphenols, and houses the living bacteria and yeasts from the mother.
– A fermented drink, in the line of living foods
Fermented foods have been part of the human diet for millennia, on all continents. Kombucha is a drinkable and refreshing version, easy to incorporate into daily life. It is this consistency that matters, much more than the quantity. : a glass from time to time in a varied and balanced diet is better than an intensive three-week course followed by six months of neglect.
– A low-sugar alternative to sodas
This is the most concrete and verifiable argument. Kombucha replaces a soda without the soda's sugar., while retaining the sparkle, acidity, and enjoyment of the aperitif glass. You can flavor it with fruits, flowers, ginger, hibiscus flower - or drink it plain. This is a simple way to evolve a habit without depriving yourself of anything.
– What the research says, honestly
The studies published on kombucha are mostly conducted in vitro or on animals. A frequently cited example: Aloulou et al. (2012), published in BMC Complementary and Alternative Medicine, administered kombucha to rats made diabetic by alloxan, at a dose of 5 ml/kg for 30 days; the authors observed a more marked inhibition of pancreatic alpha-amylase and lipase than with black tea. It is an animal study on an induced pathological model: it does not allow for any extrapolation to healthy humans. It indicates a research direction, not an effect. We prefer to tell you clearly rather than turning a result on rats into a promise on a label.
In summary: kombucha is a pleasant fermented drink, low in sugar, rich in organic acids and tea compounds, which naturally fits into a varied and balanced diet and a healthy lifestyle. That's already a lot. It is not a medicine, and we will never present it as such.
🍶 Find various articles about kombucha on our blog:
What are the 5 benefits of kombucha ?Where to buy a kombucha mother ?
How to make and feed a kombucha mother ?
What are the differences between kombucha and kefir ?
Kefir or Kombucha: A Complete Guide to Choosing the Ideal Fermented Drink
Homemade Kombucha: The Complete Guide to Successfully Making Your First Fermentation
Homemade fermentation: where to start ?
Homemade fermentation: where to start when you're a beginner ?
ORISAE - My Scoby
Axel and Cléo founded Orisae in 2020. This designer couple wanted to bring more meaning into their lives and dedicated their time to ensuring that everyone could discover and adopt the healthiest, most economical, most ecological, and above all, the most delicious method: homemade fermentation.
Find here a video and interview that we had the pleasure of recording with Cléo, co-founder of Orisae:
Increasingly aware of the impact of food on living beings, our health, and our environment, they started from scratch and launched a crowdfunding campaign that nearly tripled its goal. Supported by hundreds of people in their project, kits for kefir and kombucha were then created, accompanied by a genuine exchange platform so that everyone could share their home fermentation journey. Their goal? To make fermentation accessible, simple, fun, and above all, friendly !
Their workshop is located in Strasbourg and everything is made on-site. One could even say that they are ferment breeders ! And it is precisely for this reason that we chose them: a kombucha mother is not a commodity to be stored; it is a living organism whose vitality depends on how it was nurtured before reaching you. A French workshop, on a human scale, controlled in an independent laboratory - that was the guarantee that mattered to us.
Best before: 27/07/2027
- Bag with kombucha mother (10cm and 50g) + starter liquid (100ml)
Ingredients : preparation for kombucha (unrefined beet sugar*, apple cider vinegar*, black tea*).
*From organic farming.
Kombucha mother raised and controlled in an independent laboratory in Strasbourg.
50 g are sufficient to start a batch of 0.8 L, according to the Orisae reference recipe.
The product at a glance
- Mother's weight : 50 g (approximately 10 cm in diameter)
- Starter liquid : 100 ml, provided in the sachet
- Achievable volume : 0.8 L per batch according to the Orisae protocol (minimum 1 L jar), indefinitely renewable
- F1 duration : 5 to 7 days at room temperature · F2 : 24 to 48 hours in the bottle
- Origin : Orisae workshop, Strasbourg (France)
- Certification : ingredients from organic farming
Find the complete kit with the kombucha mother + the equipment here.
DDM : 12 months
Storage method : store in the fridge before use. You can then keep it in the first fermentation of kombucha at room temperature. The entire scoby must be submerged to prevent it from drying out.
For a pause, Orisae offers two methods:
1. At room temperature - their recommendation, up to 12 months. In a glass container, never in metal, completely immerse the mother in starter (the liquid from your last drink; if not available, steep 5 g of tea in 1 L of water with 50 g of sugar, and let it cool). Cover with a breathable cloth secured with an elastic band, then place in a dry area, away from direct light. You can, optionally, feed it each month: remove some of the old liquid, add a glass of fresh, completely cooled sweet tea.
2. In the refrigerator. The cold inhibits the activity of the ferment, causing it to become dormant - this is convenient for stopping production without maintenance. Then, close the jar tightly to prevent the liquid from drying out and the scoby from absorbing the odors of the fridge. Caution: prolonged exposure to cold, beyond a few months, can permanently put the scoby to sleep or even destroy it.
What you should never do: freeze or dehydrate. Freezing breaks cellular structures and bacteria do not survive it; a direct heat source (oven, sun) kills microorganisms instantly.
Your most frequently asked questions
How many liters of kombucha can I make with this SCOBY ?
The Orisae protocol provides for 0.8 L per batch, in a jar of at least 1 L - and as many batches as you want. The mother is not consumed: it regenerates and doubles with each fermentation. A single purchase is enough, except in case of an accident.
My kombucha mother has brown strands hanging: is this normal ?
Yes, absolutely. These brownish filaments are active yeasts, a sign that the culture is working. What to watch out for are dry, powdery, green, or black molds on the surface. - those require discarding the preparation and starting over with a new starter.
Does kombucha contain alcohol ?
Yeasts produce a small amount of ethanol during fermentation, which bacteria then convert into organic acids. Homemade kombucha retains traces of it, far below that of a beer. As with any fermented product, medical advice is recommended in cases of pregnancy, breastfeeding, or ongoing treatment.
Can I go on vacation and put my SCOBY on hold ?
Yes - the kombucha mother is robust. The method favored by the Orisae team: The mother completely immersed in its starter, in a glass jar covered with a breathable cloth, kept dry and away from light. Up to 12 months. The liquid will become more acidic over the months to turn into kombucha vinegar - don't throw it away, it can be used in cooking like apple cider vinegar, and part of it will make a powerful starter. The refrigerator, with the jar tightly sealed, is the other option, but not for more than a few months.
How to reconnect with a mother after a long pause ?
If it was taken out of the fridge, open the jar and let it return to room temperature for a few hours before handling it. Then prepare a fresh sweet tea, let it cool completely, place the mother in a clean jar and add a good amount of acidic starter. The first batch after a long break is often slower - it's normal, the starter is waking up. Taste, and extend by 24 hours if you prefer it more tangy.
How much kombucha should be consumed ?
Start small - a glass of 100 to 150 ml per day - then adjust according to how you feel, as part of a varied and balanced diet and a healthy lifestyle. Everyone at their own pace: there is no reason to rush.
Update: August 2026. Sheet written and validated by Éric Viard, founder of Biovie since 2007 and engineer ISTOM, co-author of Seaweed in everyday life (Gallimard, 2024) - Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.
Warning: The information presented on this page is provided for informational purposes and does not constitute medical advice. Consult a qualified healthcare professional before making any changes to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.
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