Fresh Kombucha Mother Scoby, 7 cm of diameter, thermosealed, with starter liquid.
Instructions:
Make yourself a cup of green tea and/or "mate". Add two teaspoons of white sugar, strain and let it cool down. Put it in a glass
jar with the Scoby and the starter liquid, and cover it with cotton
cloth. Let it rest for a week to ten days, or until a new Scoby is formed on the
surface.
Now you have produced your first batch of Kombucha, ready to drink. You can repeat the process with the
same Scoby or the new one, adding some fermented tea to the mix as starter liquid.
Happy brewing!