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Kombucha

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Ingredients Equipment Method

Ingredients
  

  • 1 c Organic sugar
  • 1 tbsp Organic black or green tea, or a combination
  • 1 c Starter (unflavored kombucha from a previous or friend's bath, or an unflavored kombucha from the store). SCOBY is optional.

Equipment

  • Gallon Jars
  • Measuring cup
  • Funnel
  • Hot water kettle or pot to boil water
  • Rubber spatula or long stainless spoon
  • French press, tea balls, or fine strainer for tea
  • At least eight 16-oz. flip- top glass bottles

Method
 

First Fermentation
  1. Brew the sweet tea. Boil 2-3 cups of filtered water
  2. In the French press (or pot if you're using a strainer), dissolve 1 c. of organic sugar in the hot water.
  3. Stir in 2 tbsp. tea and let it steep for 10 minutes.
  4. When the tea is done, strain it into a gallon jar and add room-temperature distilled water. Leave space for the starter and SCOBY if you're using one.
  5. Cover the jar with a clean, tight-weave cloth and secure it with a snug-fitting rubber band. Store the jar in a place with air flow but no sunlight for a week or two.
Second Fermentation
  1. Add juice, fruit, puree, herbs, whatever flavor your heart desires to the bottom of clean 16 oz. flip-top glass jars. A gallon of kombucha will typically fill 7-8 bottles, leaving at least a cup or starter for your next batch.
  2. Remove your SCOBY from your gallon jar and STIR the kombucha. This is important!
  3. Using the funnel and measuring cup (or other pitcher), fill the bottles with kombucha, leaving a couple inches of head space at the top. Seal the bottles.
  4. Let the bottles sit in a cool area out of direct sunlight for 2-3 days before putting them in the fridge. Do not open them before they are cool, or you may have a mess on your hands.
  5. ENJOY your creative, healthful endeavor!