The Original Crocodile

De Crocky Pty. Ltd. is a Proudly South African local business that produces a word class standard of kombucha.


At De Crocky we specialize in using Kombucha in every form. We pride ourself in being end-to-end sustainable and by not discarding any of the living organisms after a product has been produced. By creating our blissful kombucha tea, we use the culture and yeast by-products in our Minerals and Artisanal range.

What is De Crocky Kombucha all about? Ok. Here we go...


We use a low amount of sugar in our initial fermentation and use the highest quality loose-leaf tea in a LONG, concentrated steep, we ferment for 1.5 to 2 weeks in 1bbl commercially-specialized, 316 conical vessels. This creates an incredibly balanced, crispy, low sugar base tea upon which we flavor with herbs and fruits that we cold press in-house. It is a great base because we do not make such a thick, almost viscous initial fermentation of tea. After a few weeks, a lot of that  muddiness and unfitting tannin drops out in fermentation leaving a clear, gorgeous tea.


We believe Kombucha can be simple, extremely complex, just plain good, low brow, or even heady and highfalutin.


Some Kombucha breweries take semi-fermented tea after a week or two and blend with highly, highly acidified Kombucha.

That’s fine. But it doesn’t create a sense of balance we desire. Some use white vinegar in their starter. Not horrible, but the flavours of naturally acidifying through time and patience far exceed expediting the process. Not all, but a lot of Kombucha on the shelf has practically as much sugar as a soda.

Sometimes it can have 18grams per bottle or more. That isn’t inherently bad because sometimes one might want a sweet drink, but sometimes sugar covers up flavours. And sometimes folk don’t know their healthy choice of booch isn’t really that low in sugar.

We are diabetic friendly and add NO extra secondary sugars to our kombucha.

Our process produces a low sugar, dry, perfectly acidified product. No vinegar bombs.

Healthy fermentation means something. We want to always improve on our craft. We want to always learn. We want the industry to grow and improve and expand and become better. All breweries have their different techniques. As long as these techniques are about creating the best product for their consumer possible, then the world is aligned.

The business is in honor of our beloved Cocker Spaniel Daphne who passed away in 2018.

It is through that pain that Daphne (Nicknamed “The Crocodile”) gave us something that we have been working towards for years.. the ability for my husband and I to finally work together.

We have been formulating our kombucha over the years with one goal in mind - Someone once said “Kombucha is easy to make, but very difficult to perfect.” Perfection of this art is unachievable, but our pursuit there of is and let’s us create a better batch every time.

We focus on bringing the tastiest kombucha to market as well as educating fellow South Africans on why De Crocky Kombucha should be included around your lunch or dinner table. Shared with friends that are family. 

At De Crocky we specialize in using Kombucha in every form. We pride ourselves in being end-to-end sustainable and by not discarding any of the living organisms after a product has been produced.

By creating our blissful Kombucha tea, we use the culture and yeast by products in our Minerals and Artisanal range.

The De Crocky guys! 

 

The Original Crocodile