Ingredients
Scale
- 1 gallon filtered water
- 6 bags of unbleached black/green/white/oolong tea
- 1 cup of white sugar
- 1 kombucha SCOBY
Additional Materials
- Large stock pot
- One gallon glass jar
- Wooden mixing spoon
- Funnel
- Very fine strainer
Instructions
- Bring water to boil, turn the heat off. Put sugar and tea in the water and mix thoroughly (otherwise the sugar can stick to the bottom of your pot).
- Allow to cool
- Once the liquid reaches room temperature, or is just slightly warm, take the tea bags out and transfer the liquid to a gallon glass jar.
- Add SCOBY using a wooden spoon or clean hands (avoid touching SCOBY with metal utensils). Cover the jar with a paper towel, tie with a rubber band, and keep at room temperature, away from sunlight, for 7-10 days.
- Start tasting kombucha after 5 days. Once it reaches the level of tartness you like, remove the SCOBY, and reserve for the next batch. You can strain the remaining kombucha into jars or bottles of your choice, refrigerate and start drinking it. Or, continue to a second fermentation (see in notes).
Notes
Second fermentation is a way to add flavor and additional carbonation. Just add 2 cups of any juice or chopped fruit to the kombucha, cover tightly, and keep at room temperature for one to three days. Taste it regularly so you can stop fermenting when you reach your desired flavor. Recommendations include ginger, pomegranate juice, and fresh strawberries and raspberries.
- Category: Kombucha