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DIY kits · make it yourself
Make your own
ferment at home
We give you a living culture from our own kitchen, all the equipment, and a guide we created to walk you through the whole process. One to three weeks later, you're drinking your own kombucha or tibicos. It's easier than keeping a houseplant alive, promise.
living
culture
included
Kits available
2 ferments
Level
Beginner
First glass
1–3 weeks
The two kits
Choose your
adventure
How it works · at home
4 steps,
0 experience needed
↑ promise, it's easy
01
You make the base
Sweet tea for kombucha, sugar water for tibicos. The guide gives the exact amounts. 15 minutes, one pot.
Day 1
02
You add the culture
The SCOBY (or the grains), which we send you alive. Cover it with a cloth and set it on the counter. The culture does the rest.
Day 1
03
You wait
3 days (tibicos) to 14 days (kombucha). Taste it with the straw provided. When it's to your liking, it's ready.
Days 2 → 14
04
You bottle it & start again
Bottle it (with a piece of fruit for the fizz), and start a new batch with the same culture. Endlessly. A well-fed culture lives for years.
FOREVER
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Why do it yourself
A culture is a
companion,
not a product
We hesitated for a long time before selling kits, since we also sell the finished drink. But fermentation is our passion, and we want to share it. A living culture gets passed on, gets fed, and keeps you company for years. It's our way of saying: give it a try, you're going to love it.
And if your SCOBY takes a holiday without you, or your grains go on strike, write to us. We're always available for questions and happy to help you get it thriving.
About the kits
Your questions,
our answers.
Stuck along the way? Write to us, we love fermentation questions.
Yes! If you can boil water, you can make kombucha. The guide Sara and David wrote covers everything, step by step, with photos and the common mistakes. Tibicos is even simpler, so it's our recommendation for a first try.
Yes. SCOBY and grains are hardy and travel very well in their nourishing liquid, even over several days. If yours ever arrived in poor shape (it almost never happens), write to us with a photo and we'll figure it out together.
Almost nothing: a pot, some water, and a corner of the counter at room temperature (20–24°C, out of direct sun). The jar, cloth, elastic band, tasting straw and culture are all in the kit. So are the sugar and tea for the first batches.
Endlessly, as long as you feed the culture. A healthy culture lives for years and even multiplies, so you'll be able to give "baby SCOBYs" to friends. A kit is a starting point, not a single dose.
Put the culture in the fridge in some sweet liquid and it pauses, like hibernation. When you're back, take it out, feed it, and it restarts within a few days. Unkillable.
We're not allowed to answer (Swiss law doesn't allow us to make any health claims). What we CAN say: it's full of living cultures, far less sugary than a soda, and made by you. What we'd love to say: ever since we started making our own kombucha, we have an excuse to talk about bacteria at dinner parties. Just an observation. ✨
