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We started our business in 2020 and since day one we knew that by offering the best in all categories, we can make a big difference for our customers.
In addition, our prices are competitive and our service is simply superb.

At KB KOMBUCHA we bring a high quality green tea second fermented Kombucha to San Cristobal de las Casas and beyond. Our passion for excellence drove us from the beginning and continues to drive us today. To find out more, visit our kombucheria, email us, or pick up the phone and give us a call! We look forward to meeting you.


A brief introduction to making KB Kombucha.

How to Make Kombucha The basic Kombucha recipe follows: For 4 liters
1. Make tea using 5 green or black tea bags (15 gm of tea), 1 cup of white sugar, and 3 liters

of boiled purified water. We recommend only using stainless steel.
2. Cool to room temperature. 
3. Add the Kombucha colony, SCOBY and 1 cup of previously prepared Kombucha tea. 
4. Cover the container with a high quality towel and secure it with a rubber band, elastic, or string to keep out insects and air borne contaminants. 
5. Place it where it will remain undisturbed, we prefer to place where the temperature can be controlled, we like to have our KB Kombucha at 30c. 
6. Let it ferment for about 7 to 10 days plus or minus a few days depending on the growing temperature and how acidic (sour) you like it. This is the general rule, at KB Kombucha we let our tea ferment for 3 to 4 weeks. Our final pH is 3.5 to 3.8. NEVER to acidic.
7. Remove the original Kombucha colony and the new baby colony that formed on the surface of the tea. 
8. Strain the Kombucha tea and pour it into convenient bottles. Fill the bottles to the top and cap them. We recommend using only glass bottles and containers.
9. The bottles do not need to be placed in cold storage. They can be stored in a cool area of the home. We place our bottles in our fermentation closet where we maintain a temperature of 28c.

  • 3 liters (plus 1 cup) of pure water - bottled distilled or bottled spring water.  

  • A stainless steel pot that will hold that much water allowing top space for that water to come to a rolling boil.  

  • 1 cup of granulated WHITE sugar (do not substitute brown or raw sugar)  

  • A good quality towel cover the fermentation vessel.  

  • A 4-liter Pyrex glass bottle - or - a 4 liter 'pickle jar'.  

  • We use 8 liter mother bottles. 

  • For our second fermentation we add 1TBS of white sugar, fruit, spices and other flavors to season our KB Kombucha in our snap top, 1/2 liter bottles and a small quantity of yeast. We use several different yeasts for different flavors and effervescence.

  • Everyone can make their own kombucha. There are many many recipes, find one or two and experiment.


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