During one and half year living with kombucha, the author followed it across a journey that diverged from a disciplinary point of view in favour of a “global design” (Papanek) approach that embraces co-dependencies (Haraway, Tsing). This journey spanned several domains: gastronomy and food, health, texle design, social pracces. It was the occasion to find out how different cultures might be embodied by the heterogeneous kombucha community and its various locaons: from bio-hack lab to kitchen, art performance, design school, and brewery lab. What does this Symbioc Culture Of Bacteria and Yeast may teach us —humans— about our ways of collaborang with, culvang, exploing or caring for the living being we eat and/or use to make daily objects? Could kombucha SCOBY provide a guide to shiing ways of understanding and performing our way of life?