A little culture. A lot of love.
Organic kombucha SCOBYs, milk and water kefir grains, sourdough starters and brewing kits, lovingly grown by hand in the UK, with a friendly helping hand whenever you need it.
Why choose Happy Kombucha
- Family run since 2009Over 15 years growing cultures
- Grown by handWith organic ingredients
- Lab testedIn UKAS-accredited labs
- Guaranteed to workOr we'll help, or replace it free
Find your next little culture
A little family business
Happy Kombucha started in 2009 with a hobby, a jar on the kitchen counter and a fascination with fermentation. More than 15 years later, we're still a small family team, and every culture, from kombucha SCOBYs to milk and water kefir grains, is still grown by hand at HappyHQ, then picked, packed and sent fresh to you.
Every order comes with full instructions, and we're always here to help. If your culture doesn't work, we'll help you get it going or replace it free of charge.
MichelleCulture expert and co-founder
MarcusKombucha expert and co-founder
JessDispatch and customer service
LiamCultures apprentice and packing
Never brewed before? We've got you.
Our free step-by-step guides take you from your very first brew to bottling, flavouring and troubleshooting. You can listen to them, make the text bigger, or print them out.
Something not quite right?
Strange film on top, no fizz, or grains not growing? Visit our Culture Clinic, pick your culture and we'll help you work out what's going on. And if you're still stuck, we're only a message away.
Tips and recipes from our blog
Why Kombucha Needs Real Sugar (and Why Sweeteners Don't Work)
"Can I make my kombucha with sweetener instead?" It's one of the questions we're asked most. It's a fair question, especially if you're cutting down on sugar. But the short...
Why Kombucha Needs Real Sugar (and Why Sweeteners Don't Work)
Why Kombucha Needs Real Sugar (and Why Sweeteners Don't Work)
|marcus holborn
Is it mould or yeast? A photo guide to healthy and mouldy SCOBYs
Kombucha isn’t the prettiest of brews. SCOBYs split, sink, grow lumpy layers and sprout brown strings, and “is this mould?” is the question we get asked most. So we’ve put...
Is it mould or yeast? A photo guide to healthy and mouldy SCOBYs
Is it mould or yeast? A photo guide to healthy and mouldy SCOBYs
|Michelle Holborn
Autumn Baking Starts Here — Why This is the Best Time to Make Your Own Sourdough
Autumn is the perfect time to start baking your own sourdough. Discover why homemade sourdough is easier to digest, more flavourful, and better for you — plus try our Roasted...
Autumn Baking Starts Here — Why This is the Best Time to Make Your Own Sourdough
Autumn Baking Starts Here — Why This is the Best Time to Make Your Own Sourdough
|marcus holborn