Martha's Vineyard Kombucha by Kulture Club MV

Home delivery on Martha’s Vineyard

Home Delivery on Martha’s Vineyard, fill order form or text 508.693.2052. Credit cards accepted through The Port Supply.

Now offering no contact home delivery to help maintain social distance during this Covid-19 pandemic. Any mix of flavors.

12 bottles for $60, free delivery (no delivery to Chappy)

6 bottles for $40, delivery included

More details about pricing for other quantities including pick up option and donate to health care workers, check "where to find"

If you know someone who is sick and you think they will benefit from drinking kombucha, please let me know and I will drop off a couple of bottles on their doorstep for free between deliveries.

Follow on Instagram for the latest updates on upcoming flavors, events, and 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.

Hand crafted artisan Kulture Kombucha is “home brewed” on Martha's Vineyard

About drinking your kombucha - 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 almost 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!! Swirling 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 rate of fermentation, and may be safe to drink though not recommended as it’s possible that alcohol content could rise over the "non-alcoholic" threshold of 0.5% to up to 2%. 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 the floaters!

It's normal to see floating bits of brownish, beige, or clear SCOBY 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 necessarily add to the nutritive value or flavor, though some people say they like to swirl in the yeast to make it taste more like beer, though without the bitterness. 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.


It's tough to measure the exact composition of finished kombucha as the tea and sugar that it is made with is mostly consumed by the probiotics during fermentation and changed to something else; kombucha is the by-product from building the SCOBY. In other words, kombucha is low in sugar and caffeine from tea because these are what feeds the probiotics to build the cellulose SCOBY, that is removed before bottling. Infused fruit and herbs are listed for each flavor on the flavors and products page. That being said, Kulture Kombucha starts with (by weight):
  • Cold brewed organic loose leaf tea
  • Probiotic culture (SCOBY)
  • Fresh fruit (infused)
  • Cane sugar
  • Herbs, fresh or dried (infused)                  
Re. Allergies: None of Kulture Kombucha's fresh fruit or dry ingredients contain wheat, peanuts, soy, tree nuts, eggs, dairy, fish, or shellfish. Some of the dried organic ingredients infused in Kulture Kombucha may have been processed in a facility that also processes some of these allergens.
Trace amounts of culture, caffeine, and alcohol are present in kombucha, about the same amount of alcohol as in a ripe banana at 0.5% or less. Even though it is a fermented product, it is considered non-alcoholic because the probiotic bacteria consume almost all alcohol fermented by the yeast to create the organic acids. It is safe for most children to drink. Given its raw nature, and as with all fermented food, pregnant and breastfeeding women, or anyone sensitive may want to consult with their doctors. Most of the cane sugar (sucrose) is consumed by the SCOBY so the mild sweetness is mostly fructose from the fruit. Kombucha contains about a third as much sugar as fruit juice, bottled iced tea, lemonade, or soda (3-4% sugar in kombucha by weight, compared to 11-16% for juice). Some people experience a clear-headed "high," especially if you’re not used to drinking kombucha. They attribute that to the detoxification qualities, B vitamins, and/or the probiotic effects in your gut.
Be aware of ingredient lists when you purchase kombucha. Some of the big brands produced these days may only have a fraction of traditionally brewed kombucha, often diluted then flavored with extracts, stevia, and other "natural" and "organic" flavorings which today can even mean high fructose corn syrup! Often it is pasteurized and then force-carbonated to be shelf-stable (as in not requiring refrigeration), which kills active probiotics, then other probiotics are added that are not naturally occurring in traditional kombucha, and therefore may not be alive by the time you consume. Sugar is required for the fermentation process, so any kombucha claiming 0g sugar is not true kombucha. You may still benefit from acids and other ingredients, but for the most varied probiotic profile from kombucha, find a local "homebrew". In Massachusetts, retail kombucha brewers (such as found in farmer’s markets) are licensed by their local board of health, and brands like Kulture Club MV who sell wholesale are licensed by the state Department of Public Health, so the kombucha is produced in a regularly inspected commercial kitchen and is safe to consume. 

Beneficial substances in raw kombucha?

Kombucha SCOBY naturalizes to its environment, grabbing yeast from the air, from ingredients, from people preparing the ingredients, and equipment, so there may be different proportions of probiotics in the composition of different kombuchas. 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). Some brewers aver that being alive, kombucha reacts differently to the consciousness, energy, and intention of each brewer. That being said, most kombucha can contain the following compounds manufactured by the probiotics or inherent in the ingredients: 
  • Acetic acid (vinegar)
  • Gluconic, amino, and other organic acids
  • Antioxidants
  • B and C vitamins
  • Polyphenols
  • Enzymes
  • Soluble fiber
  • Other nutrients, prebiotics, vitamins, and beneficial compounds from tea and infused fruit and herbs

Health benefits reported by regular kombucha consumers

Kulture Kombucha makes no health benefit claims and makes no recommendations on amount to consume. However many kombucha drinkers in general attribute positive effects to their kombucha consumption. There is a lot of information online, though please check the source to make sure it is reputable. I doubt that kombucha will cure cancer (yes, I’ve heard that claim), but many people have reported wonderful things happening that they believe started with drinking kombucha. Please contact me to learn more, I love talking about kombucha.

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