• Kombucha Culture (SCOBY) (4 oz /114 g.)

Helping your SCOBY Acclimate to its New Environment:

Before you can brew your first batch of Kombucha, make sure your SCOBY settles in its new environment. Attempting to immediately start making large quantities of Kombucha with a new SCOBY could result in your colony of microorganisms dying, so make sure to take things slow at first.

In order to avoid contamination, it is key to first clean your Mortier Pilon Kombucha Crock. To sterilize the jar:

• Clean by hand using warm water and vinegar.
• Leave it to dry overnight on a dry, clean towel. Avoid touching the inside of the jar, including with the towel.

Warning: Make sure you only pour room-temperature liquid in your Mortier Pilon Kombucha Crock.

These next few steps will allow your SCOBY to truly settle into its new environment:

• Heat 4 cups (1 L) of filtered water. Place 3 bags of organic tea (preferably black or oolong) in the hot water.
• Add ½ a cup (125 ml) of white sugar (avoid brown sugar and honey). Let the mixture cool (your SCOBY doesn’t like the heat!).
• Pour room-temperature sweetened tea into your sterilized Mortier Pilon Kombucha crock.
• Add ½ a cup (125 ml) of distilled white vinegar.
• Place your SCOBY in the jar; make sure to include the juice from the sachet as well. Cover and let sit for 2 to 3 days.

Once your SCOBY has settled into its new environment, it can start producing larger quantities of Kombucha.

You can now start making Kombucha following instructions provided with your Mortier Pilon Kombucha jar.