A symbiotic culture of bacteria and yeast.

Also referred to as a ‘kombucha mushroom’ or ‘The Mother’, the Symbiotic Culture of Bacteria and Yeast (SCOBY) is the living culture that transforms our wholesome ingredients into the naturally potent, refreshing health drink that is kombucha!

The SCOBY is added to a tea and sugar brew where it is left to ferment, creating a tangy, sparkling beverage that is brimming with organic acids, enzymes, b-vitamins and probiotics.

The bacteria and yeast culture are indeed symbiotic, working together in a unique fermentation process. The yeast in the kombucha culture eats up all the sugar and turns it into carbon dioxide, which is what fills MOJO with fizz. The yeast also creates trace amounts of alcohol before the bacteria comes in and turns it into organic acids, giving our kombucha it’s delicious ‘tang’.

Those bits you can see in a bottle of MOJO? These are strands of the culture and are to be enjoyed as part of the drink. They are good for you and proof that our kombucha is living! This is why MOJO must be chilled at all times – to keep the healthy yeast and bacteria happy and to stop the fermentation process.

Kombucha has been around for centuries and like many others, MOJO founder Anthony has been brewing his own at home for years. MOJO Classic Kombucha is the closest tasting to home brew on the market because we add our SCOBY to small batches of tea. This handcrafted approach means that each brew of kombucha is a little different and some may taste a little stronger or fizzier than others. Small batch brewing ensures that each bottle of MOJO Kombucha is potent in taste and thriving with goodness.

The longer you leave the SCOBY to ferment, the more potent or ‘vinegar’ tasting the kombucha will become. At MOJO, we continually test and taste our batches to determine when they should be bottled. It is a traditional method to ensure a gutsy tasting brew, brimming with gut loving goodness that adheres to stringent quality controls.

Cheers to your health,

Team MOJO