Join the culture.
Meet the heart of every bottle of The Ferm Kombucha: our living SCOBY culture. A SCOBY (Symbiotic Culture of Bacteria and Yeast) is the natural culture that transforms sweet tea into raw, fermented kombucha. Our culture has been carefully nurtured and propagated for many years, with its origins tracing back to Michelin-starred restaurants. It is the same vibrant culture behind the kombucha we brew at The Ferm Amsterdam. Now, we’re making this special culture available for you to take home and use to brew your own authentic, delicious kombucha.
4 steps to brewing basic kombucha
1. Brew Sweet Tea
Brew your favourite black or green tea and dissolve sugar while the tea is still hot. Let it cool completely to room temperature.
2. Add the SCOBY Culture
Pour the cooled sweet tea into a clean fermentation jar. Add your The Ferm SCOBY together with the starter liquid.
3. Ferment Naturally
Cover the jar with a breathable cloth and leave it to ferment at room temperature for 7–14 days, away from direct sunlight. The longer it ferments, the less sweet and more tangy it becomes
4. Bottle & Enjoy
Remove the SCOBY (save it for your next batch), bottle the kombucha, and enjoy it as it is or leave your bottles at room temperature for 2-3 days for a second fermentation and natural carbonation.
Kombucha Workshops at The Ferm Amsterdam
Join us in the kitchen at The Ferm Amsterdam and discover the art of brewing raw kombucha
from start to finish. During our hands-on workshops, you'll learn how to brew kombucha,
create unique botanical infusions, and develop balanced, delicious flavours using natural ingredients. Whether you're a complete beginner or looking to refine your brewing skills,
you'll leave with the knowledge and confidence to make exceptional kombucha at home.