![]() ![]() When you add a SCOBY into sweetened tea and let it ferment for 1–4 weeks, you get kombucha.Tepache ferments without the aid of a SCOBY. SCOBY is a symbiotic culture of yeast and bacteria that aids in the fermentation process. De La Calle’s tepache does not require a SCOBY.Unlike kombucha, which is made from tea, tepache doesn’t contain caffeine. ![]()
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