You can also find the easy-to-follow instructions in your kit, but here are a few tips on how easy it is to do:

• 1. boil water
• 2. Pour tea
• 3. Add sugar
• 4. Add kombucha culture
• 5. Ferment. Bottle. Enjoy

Why drink RHO Kombucha?

In the past, raw Kombucha was still sold in German pharmacies. RHO KOMBUCHA has taken the good and tried and true of living microorganisms and reinterpreted it with exotic flavors in our factory.

Good kombucha, just like many people still know it from their grandparents' kitchen , is not heated, but traditionally long-term fermented. RHO KOMBUCHA deliberately opted for the traditional and authentic variant. In the so-called long-term fermentation, the kombucha ferments with the living kombucha culture for a longer period of time. This gives it its fine taste nuances and its microbiological complexity ensures your gut feeling.

About the label

The combination of a diagnosed autoimmune disease, The resulting interest in intestinal health and the love for good food drove the founder Jennifer Färber to set up her own business in 2018. The old and dusty image of kombucha in Germany should be brought back to life with a modern brand.