• A Kombucha culture disc packaged in special liquid medium to maintain its freshness during shipment transit. This culture gets reproduced and will grow over time so that you can make more quantity of Kombucha or give it away to family or friends.
• Detailed step-by-step manual for the preparation of kombucha and its necessary care. More information
• Recipe book with delicious recipes that use Kombucha as a main ingredient.
• We resolve any doubt related to its culture through our website.
• If the culture does not arrive in good condition we will replace it.
• Sanitary and probiotic quality guarantee. More information

Kombucha is a beverage obtained from the fermentation of sweet tea with a given set of micro-organisms that live in symbiosis in what we know as Kombucha disc. A kombucha disc, contrary to what many people believe is not a fungus, but a community of bacteria and yeasts that live in symbiosis. Some of the bacteria of this community produce discs that are typical to Kombucha cultures and are nothing but exopolysaccharides resulting from the processing of various nutrients of the liquid fermented by the bacteria.

• Make the amount of tea recommended in the instructions and allow it to cool at room temperature.
• Mix the tea with the recommended dose of white sugar. More information for diabetics.
• Add the Kombucha disc with the starter liquid that we send you in the sweet tea.
• Let sit for at least 7 days at room temperature, you may also ferment it for more time. The more you ferment it the more acidic will be its taste.
• Optionally, you can make a second fermentation, reducing the sugar content and improving its taste. To make more Kombucha again, set aside a part of the fermented tea and add it to new sweet tea along with the Kombucha disc starting the cycle again..
• If you do not want to prepare Kombucha continuously you can slow down by placing it in the refrigerator and increased the fermentation time. We share all the tips and secrets in the manual manual included with our cultures.

Techniques to obtain an optimal taste, clarification on frequently asked questions and other information are also mentioned in our care manual we send with all our products.

Sugar is an essential ingredient of Kombucha as the main micro-organisms it is composed of use it as main food, hence it cannot be cultivated for a long term without using sugar. The more the fermentation time, lower is the sugar content. In particular, sugar begins to get reduced mostly from day 7 of the fermentation. To reduce the sugar content even more without making the acidity of the Kombucha intolerable, techniques such as the second fermentation are used, but even so, the sugar does not go away completely and every customer has to evaluate their situation.

Our products are packaged and labelled in accordance with the Spanish and European health guidelines. Moreover, as we ship our products by courier, uwe use a special liquid medium with which the cultures are sprayed or submerged that allows fresh cultures to withstand several weeks of storage or transit without impacting the end quality. In the case of dehydrated cultures, they can last up to several months. Therefore, the probability of the cultures getting damaged during shipment is almost non-existent, except in rare exceptions. In any case, upon receiving if you suspect that your culture is not functioning properly, please get in touch with us by writing to contacto@kefiralia.es and we will help you with it, and if we determine that the culture is in poor condition we will resend a new culture with no additional cost.

This chart always refers to products packaged and processed for storage by Kefiralia and is indicative, and users should always take the expiry date on the label of each product as the absolute indicator.

Kefiralia is a trademark of Burumart Commerce S.L., with Tax ID No. B75070599 and with sanitary registration number 31.003004/SS on manufacturing, transformation and processing of enzymes. To ensure and maximize the probiotic effect of our cultures we conduct periodic tests to measure factors such as

• The activity level of the probiotic microorganisms present in the cultures to maximize effective colonisation in the digestive tract.
• The amount of colony-forming units generated by our cultures and to ensure that they meet the required minimums to maximize the survival of the probiotic microorganisms to the digestive acids.
• The existence of bacteria, fungi and yeasts genera that are able to colonise the digestive tract in its various areas in our cultures

In addition, from the food safety point of view, and according to the European legislation we conduct safety tests to rule out the presence of pathogens such as

• Coliforms (ISO 4831, ISO 4832)
• Escherihia coli (ISO 7251)
• Salmonella species (ISO 6579)
• Staphylococcus aureus (6888-1-3)
• Listeria monocytogenes (ISO 11290-1)