Ingredients:
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1 cup of starter tea (previously brewed Kombucha)
- 8 cups of filtered water
- 4-6 tea bags (black or green tea)
- 1 cup of sugar
- Flavorings (optional, such as fruit or herbs)
Instructions:
- Brew the tea: Bring 8 cups of filtered water to a boil in a large pot. Add 4-6 tea bags (depending on the strength of tea desired) and let steep for 5-10 minutes. Remove the tea bags and stir in 1 cup of sugar until it dissolves. Allow the sweetened tea to cool to room temperature.
- Add the SCOBY and starter tea: Once the sweetened tea has cooled, pour it into a glass jar or brewing vessel. Add the SCOBY and 1 cup of starter tea.
- Ferment the Kombucha: Cover the jar with a cloth or coffee filter and secure it with a rubber band. Place the jar in a warm, dark place and let it ferment for 7-10 days, depending on the desired level of acidity. The SCOBY will consume the sugar and produce a slightly sour, slightly sweet, fizzy beverage.
- Bottle and flavor the Kombucha (optional): Once the Kombucha has fermented to your liking, remove the SCOBY and 1 cup of the liquid to use as starter tea for your next batch. If you’d like to add flavorings, you can do so at this point by adding fruit, herbs, or other flavorings to the Kombucha. Pour the flavored Kombucha into glass bottles with airtight caps and let it sit at room temperature for 1-3 days to carbonate.
- Chill and enjoy: Once the Kombucha has carbonated to your liking, transfer the bottles to the refrigerator to chill. The Kombucha can be enjoyed immediately or stored in the fridge for up to a few weeks.
Note: Be sure to use clean utensils and vessels when making Kombucha, as any contaminants can affect the fermentation process. Additionally, avoid using metal utensils or containers, as they can react with the Kombucha and harm the SCOBY.