KOMBU | The modern kombucha brewer.

Kombucha is a fermented, fizzy, tea-based drink packed with a flavor-punch that is both delightful and healthy. It’s made using a combination of bacteria and yeast to promote beneficial acids and probiotics.

Basically, it’s a soda that’s good for you.

With folks spending more time at home, DIY kombucha brewing has seen a steady rise in popularity. Unfortunately, current home-brewing setups can feel like a challenging process – not to mention look like a strange science experiment on your kitchen counter.

We think there should be a better way. 

*Now with glass bottles!

KOMBU was created to solve a simple, yet universal problem for kombucha brewers. Home-brewing kombucha is a complicated mess.

No current solution. Inconsistent results. Messy setups.

Surprisingly, home-brewing kombucha has not changed its form and function for centuries – it’s still a jar with a piece of fabric covering the top. Since the Qin Dynasty over 2200 years ago, this same method has carried on as the standard way to make kombucha.

KOMBU sets out to bring kombucha into the 21st century and look damn good on your countertop too. Our patented design provides home brewers with a purpose-built device, for more consistent brews, a better experience, and a modern design that fits your home. 

Kombu elevates the home brewing experience.

By reimagining DIY kombucha, we started from a clean sheet to make brewing easy and accessible to everyone, from beginners to experienced home brewers alike.

We focused on designing a product that’s beautiful, intuitive, and built to last. The Fermenstation brings together everything you need to brew great kombucha. 

Let’s get things bubbling with dual-stage fermentation.

(F1) First Fermentation

This turns sweet tea into plain kombucha (unflavored / non-carbonated). It ferments in a glass jar with a lid on top. The lid features an opening and a fabric filter to allow for airflow circulation (aerobic – with air). [7-10 Days]

(F2) Second Fermentation

Here we add natural sugars to flavor and carbonate. Use fruit, juice, spices, extracts, or other natural sugars and flavors. The bottles can be filled using the handy spigot. The closed-top bottle allows the CO2 pressure to build up inside, making it carbonated (anaerobic – without air). [3-5 Days]

A quick note on fermentation

This is the process in which sugars are eaten up by the yeast to produce CO2, tangy and beneficial acids, and trace amounts of alcohol (typically <0.5%). Additionally, under 0.5% is considered non-alcoholic.

*Now with glass bottles!

To brew you need: Tea, Sugar, and Starter liquid, aka SCOBY (Symbiotic Culture of Bacteria and Yeast).

You may ask – where do I find a starter SCOBY?

An easy way to begin is with 1 bottle of store-bought kombucha. Yep! Preferably plain, original, or unflavored. A good bottle of traditional kombucha typically has the necessary bacteria and yeasts (SCOBY) needed.

Other options: Find a friend who can share their starter SCOBY. Or you can even buy a starter SCOBY online.

With kombucha brewing, your starter SCOBY is always carried over to the next batch. This is known as continuous brewing and it enables for quick and easy kombucha.

Fill your bottles about 80% full, while leaving the remaining in the jar as starter SCOBY for your next batch. As a plus, the liquid stops pouring from the spigot when 20% liquid remains. This way you always have enough.

Flavor your bottles with about 20% juice, fruit, flavorings, etc. Then refill your jar with a fresh batch of sweet tea – and the cycle begins again!

*Now with glass bottles!

We prioritize the use of high-quality and durable materials. Brew exceptional kombucha confidently, knowing that our materials meet high specifications and are free from any toxins. It’s only the best for your booch.

Kombucha ferments best in a consistently warm environment. The Fermenstation utilizes a low heating, temperature-controlled system to maintain steady warmth for the desired amount of days.

An ambient air sensor controls the heating pads to maintain that perfect goldilocks warmth (24-28C / 75-82F). Each side (F1/F2) operates its heating and timer functions separately. Once the timer finishes, the heating stops and the system enters standby mode.

The F1 Lid includes a removable filter disk crafted from Ripstop Nylon, known for its durability, breathability, and water resistance. Importantly, it’s free from any fluorinated chemical waterproofing such as PFAS and PFOA.

Click the F2 Lid up with a simple push of a finger. It effortlessly pops up, providing quick access to bottles. When back in place it remains securely stowed with the help of a couple of magnets.

KOMBU is equipped with elegantly simple and user-friendly controls, featuring minimal analog buttons. You can set the LED day timer for 1 to 7 days, adjusting in 24-hour increments. Once the specified days are reached, the day timer will blink and chime to signal completion before automatically powering off to standby mode.

Typical fermentation times:

F1: 7 days.  /   F2: 3-5 days.

Download the IoT app to have KOMBU at the touch of your fingertips. You can stay connected by using the mobile app to control the device, like setting timers, monitoring the temperature, and receiving notifications.

Kombucha’s origin stretches back about 2200 years ago having been consumed for medicinal purposes to promote health. It has also been called “The Tea of Immortality” by those who brewed it. Today, kombucha is known to support a balanced microbiome that is linked to optimal well-being.

Quit paying $4 for a bottle of store-bought. With accessible and affordable ingredients like tea, sugar, and fruit – you can brew your own organic kombucha for a comparable $0.39 with Kombu. Enjoy incredible savings and enough booch for you and yours. Let’s take a look at the cost comparison.

Store-bought kombucha typically ranges in price from $2.99 to $5.99 or more, depending on your location and availability.

*Now with glass bottles!

If you enjoy a daily booch from your local market, you will find the cost quickly adds up. By brewing your own, KOMBU pays for itself in 4 months.

Stick with the classics or explore your own unique and groundbreaking flavor combinations. To flavor, start with some form of natural sugar, like cane sugar, honey, or fruit juices – then add other herbs, botanicals, spices, or extracts. Half the fun is exploring your inner chef. So go wild! 

Myth: Kombucha is high in sugar.

As important as sugar is to fermentation, the yeast typically consumes most of it. The outcome? A low-sugar, tangy brew that’s more friend than foe. Enjoy a guilt-free sip!

Tea – the backbone of kombucha! Tea is rich in beneficial compounds like antioxidants and polyphenols, which are known for their immune boosting, anti-inflammatory, digestive health, and mental well-being benefits.

While commercial kombucha does contain these antioxidants, a recent study from researchers at Ashbury University found homemade brews had an average of TWICE the total antioxidants of store-bought booch. (link.thekombu.com/ashbury)

Additionally, any commercial kombucha stored at room temperature is either pasteurized or sterilized in some way. And these typically have probiotics added back in. Some commercial brews are even made with a kombucha base that’s made “from concentrate”. 

On the other hand, homebrewed kombucha has not been subjected to pasteurization, sterile filtration, or chemical sterilization. That’s why brewing your booch IS the best.

It’s no surprise that homebrewed kombucha has a lower carbon footprint compared to commercially produced kombucha.

This is due to significantly reduced transportation and distribution emissions. Additionally, it avoids the energy use and emissions associated with factory production.

Homebrewers also have greater control over ingredients, allowing them to select sustainably sourced options and support responsible farming practices.

Last but not least, another big benefit is reducing single-use packaging waste by utilizing reusable glass bottles. 

Bottle update! ✨

We’re honored to have received such positive feedback on our campaign and product design so far. However, we’ve also heard a concern about our use of plastic bottles.  Initially, we chose PET bottles (similar to Sodastream bottles) because they can withstand high carbonation pressure, and they’re lightweight and incredibly durable. 

That said, we understand the growing concerns around microplastics and their impact on the environment.  After careful consideration, we believe that switching to glass bottles is a positive step forward. While glass does have some downsides, like being less durable and heavier (about three times heavier), it’s a better choice for both you and the environment. 

So, we’ve made the switch!  All KOMBU Fermenstations will now ship with glass bottles instead of plastic. Hooray! All backers will be automatically upgraded to glass at no additional cost.   

Thank you for your continued support, and we’re excited to share this positive change with you!

*Now with glass bottles!

Here is one of many Kombu 3D printed prototypes. With this prototype design, we landed on the final architecture and assembly.

Our engineering prototypes undergo rigorous testing to ensure all functional requirements are met. At this phase, we have completed the electronics and thermal testing. In the next phase of development, we will move to pilot production, followed by mass production. The goal of our campaign is to use funding for tooling molds and product manufacturing. Let’s go!