Martha's Vineyard Kombucha by Kulture Club MV
Home delivery available on island
Please fill out order form or text 508.693.2052.
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
2 half gallon growlers for $40 as available, free delivery
More details about pricing for other quantities including where to pick up for grab and go, or to 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 @kultureclubmv 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.
Like and follow for latest updates!
Ask me anything
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 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 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 significantly 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.
Ingredients, what’s inside
- Cold brewed organic loose leaf tea
- Probiotic culture (SCOBY)
- Fresh fruit (infused)
- Cane sugar
- Herbs, fresh or dried (infused)
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 healthcare professionals. 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.
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 who also sell wholesale are further licensed by the state Department of Public Health, 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), however the loose leaf teas 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 also cost prohibitive!
Beneficial substances in raw kombucha?
- 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 fungi were Brettanomyces/Dekkera and Starmerella, while the most common bacteria were Gluconacetobacter, Gluconobacter, and Lactobacillus.