Martha's Vineyard Kombucha by Kulture Club MV
Home delivery available on island for returning customers only, not accepting new island delivery clients at this time
You can still receive the discount for a case of 12 and fill growlers by picking up from Nina at the Chilmark Flea every Wednesday and Saturday through Labor Day. Delivery to new clients may open up again in the fall, please inquire to be placed on the list.
Follow on Instagram @kultureclubmv for updates on flavors, events, giveaways
Because you’ve got guts!
Our naturally fizzy and delicious kombucha full of probiotic goodness promotes mind and body health and wellness from the inside out, spreads peace on earth, love of neighbor, and unbridled joy, one gut at a time. Join us.
In addition to our regular flavors, we release limited batches of specialty flavors throughout the year in season, using ethically sourced, locally farmed and foraged organic ingredients whenever possible. "Raw" (unflavored) kombucha is available
as well for your own flavor experiments, though many people drink and enjoy it as is.
Kombucha is believed to have originated in China over 2000 years ago, where it has been called the "Immortal Health Elixir." It is made from sweetened tea that has been fermented by a Symbiotic Colony Of Bacteria and Yeast (SCOBY). It is alive, it eats
and grows. The resulting beverage is more tart than sweet, low in sugar and caffeine, and considered non-alcoholic (less than 0.5%, similar to over-ripe fruit), though anyone pregnant, breastfeeding, or sensitive to alcohol or
caffeine should imbibe with caution or avoid. As with all fermented food, consult your health care provider if you have questions. Some people occasionally experience a clean and clear "buzz," which many attribute to the probiotics
strengthening and detoxifying the system. Fermentation is complete when much of the tea and sugar is consumed, resulting in a naturally effervescent, low sugar, tart and acidic beverage teeming with beneficial enzymes, antoxidants,
polyphenols, and probiotics that kombucha drinkers claim aid with digestion and gut health, reduce inflammation, facilitate detoxification, and impart an overall sense of well-being with regular consumption. Complex flavors and
natural carbonation are achieved through a second fermentation infusing fresh and dried fruit and herbs. Kulture Kombucha is all natural, with no preservatives, artificial colors or flavors.
Ask me anything
WHY THE BOTTLE SAYS “Keep Refrigerated, Do Not Shake!”
Kombucha is naturally bubbly, it exhales carbon dioxide just as we do. Chilled kombucha is crisp, tart, lightly sweet, and naturally effervescent, but if you prefer a bolder flavor, a lot of bubbles, and sometimes even a head, let your unopened bottle of kombucha warm to near room temperature and be cautious with opening. Kombucha will also foam up when shaken or poured over ice, similar to soda, so DON'T SHAKE IT!! Gently ss irling in settled yeast sediment will increase carbonation, and some people believe increases probiotic content, but doesn’t change the flavor significantly. Due to the fresh fruit infusion and variable temperatures in home refrigerators, Kulture Kombucha should be consumed before or within 2 weeks past the "best by" date. The naturally occurring acids in kombucha prevent pathogens that spoil food from growing; too far past the "best by" date and raw kombucha may taste more vinegary or more watery (especially if there is a lot of airspace in your bottle) depending on the flavor and rate of fermentation. It may be safe to drink though not recommended as consistent flavor, pH, and non-alcohol status may not be stable. Some people purposely leave kombucha out of the refrigerator over night if they prefer a more sour, vinegary kombucha, however this practice may lead to explosion in very active brews, so please refrigerate.
DON’T BE AFRAID OF FLOATERS!
It's normal to see floating bits of brownish, beige, or clear SCOBY culture and yeast sediment starting to form in bottled raw kombucha. This is a sign it is alive, and they won't hurt you. If you are concerned about them, use a fine mesh strainer when you pour kombucha from the bottle into a glass. They do not significantly add to the nutritive value or flavor. I don't notice much difference either way, so I drink it down or leave it at the bottom, whatever I feel like doing at the time. I figure the more probiotics the better for my guts. For kombucha drinkers who purchase half gallon growlers, or if you have a bottle kicking around your refrigerator that is less than half full, I’ve found swirling in the yeast helps create more carbonation for the remaining kombucha.
INGREDIENTS, WHAT’S INSIDE
- Cold brewed organic loose leaf tea
- Probiotic culture (SCOBY)
- Fresh fruit (infused)
- Cane sugar
- Herbs, fresh or dried (infused)
In Massachusetts, retail kombucha brewers (such as found in farmer’s markets) should be licensed by their local board of health, and brands like Kulture Club MV that also sell wholesale are further licensed by the state Department of Public Health and registered with the FDA, so the kombucha is produced in a regularly inspected commercial kitchen and is safe to consume. Kulture Kombucha is not certified organic, if so, I would not be able to use some of the wild foraged and home grown fruit and herbs to flavor (I do use organic gardening practices and manage my beehives with organic controls). The loose leaf teas I use are certified as ethically sourced (socially responsible business practices) and organic. Not to mention as a very small business, getting certified organic is so much paperwork and cost prohibitive!
BENEFICIAL SUBSTANCES IN KOMBUCHA
Kombucha SCOBY naturalizes to its environment, grabbing yeast from the air, from ingredients, from brewers and equipment, so there may be different proportions of probiotics in the composition of different kombucha brews. Also different bacteria activate during the different phases of fermentation, some are more active at the beginning of fermentation when the pH is higher, others activate when there is more acid, others prefer a lot of oxygen during first fermentation, and others activate in an anaerobic environment (bottled and conditioning), so brewing practices may cultivate different levels of bacteria in the finished product. Some brewers aver that being alive, kombucha reacts differently to the consciousness, energy, and intention of each brewer. There was even a study on how different kinds of music being played as cheese fermented affected taste. That being said, most kombucha can contain the following compounds manufactured by the probiotics or inherent in the ingredients:
- Acetic acid (vinegar)
- Gluconic, amino, lactic, and other organic acids
- B and C vitamins
- Soluble fiber
- Other nutrients, prebiotics, vitamins, and beneficial compounds from tea and infused fruit and herbs
- Probiotics: Kombucha Brewers International and Oregon State University sequenced the DNA from kombucha manufacturers around the world,
and found that on average, the most common yeasts were Brettanomyces/Dekkera and Starmerella, while the most common bacteria were Gluconacetobacter, Gluconobacter, and Lactobacillus.
ARE THERE HEALTH BENEFITS?
WHY IS LOCAL KOMBUCHA MORE EXPENSIVE THAN BIG BRANDS?
Small batch brewing with fresh ingredients is both more labor-intensive and costly than big batch continuous brews flavored with pre-made concentrates, juices, and purées. Kulture kombucha is brewed exclusively in glass vessels just like you would at home. Everything is done by hand, from sanitizing and labeling bottles, measuring and brewing tea into kombucha, hand selecting and processing fruit and herbs (sometimes hand-picking!), keeping it fresh and waiting for ideal ripeness. It’s a juggling act, but worth it to bring delicious, healthy kombucha to my community. I try to keep retail price in line with other craft kombuchas “off island,” even though I have the additional cost of shipping everything over on the ferry, because I feel like our community would benefit from this kind of wellness, and that community includes people like me who would balk at buying an $8-9/bottle. Most retailers on-island sell Kulture kombucha for $6-7/bottle, similar to prices I’ve paid in NY, FL, NOLA, IL, MA, and seen advertised in many other states as well via IG. If a cheaper, big brand kombucha is more in line with your budget, I often recommend Health-Ade, which is also brewed in small batches in glass (glass is 100% inert for acids, more than food-grade plastic, or even 304 stainless steel that big batch brewers use). I do give a discount for a case of 12 bottles. Refilling growlers is the most economical and eco-conscious way of consuming local kombucha (growler exchange available on island via home delivery, hoping to expand this option post-pandemic!).