Kombucha

Supplies for Making Kombucha*** 1 gallon glass or ceramic container, or larger. No lid necessary (do not use metal or plastic). 1 clean tea towel 1 large rubber band a funnel a pitcher or a spouted bowl glass storage jars or bottles with tight fitting lids
Kombucha
Kombucha

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    kombucha scoby – Get this from a friend

  • 1

    cup per gallon of reserved kombucha from a previous batch (or liquid that came with your scoby)

  • 1

    cup organic white sugar

  • 5-10

    organic black tea bags

  • 3

    qts filtered water (don’t use clorinated tap water!)

Directions

Place water in a stainless steal stove pot. Bring to boil. Turn off stove and stir in sugar. Place tea into pot and steep for at least 15 minutes. remove tea bags or leaves from brew Allow tea to cool (I leave mine in the pot off the stove for up to 12 hours) Pour the brew into a gallon glass jar Gently float the Scoby into the brew. Do not worry if she sinks. Slowly add the reserved kombucha brew from previous batch Cover the glass jar with a towel or large coffee filter and secure with rubberband Place in a quiet area for 7 - 10 days Carefully remove Scoby to a clean plate Pour Kombucha into bottles and cap tightly. This is where you can flavor your kombucha with ginger, fruit, etc. Allow bottles to set for a second ferment for at least 24 hours and then refridgerate to slow fermentation. Be careful not to allow bottles to warm up as carbination can cause explosions.

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