Kombucha

By á-167225

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

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!)

Details

Servings 4

Preparation

Step 1

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.