Kombucha

Ingredients

Kombucha SCOBY

1 piece

Unflavored Kombucha

2 cups (from a previous batch)

Black tea bags

8

White sugar

1 cup

Filtered water

4 quarts

Instructions

1. Start by bringing the filtered water to a boil in a large pot.
2. Once the water reaches a rolling boil, remove it from the heat. Stir in the white sugar until it completely dissolves. This will provide the essential food for your SCOBY.
3. Add the black tea bags to the pot and let them steep until the water has cooled to room temperature. This process, which may take a few hours, infuses the water with the rich flavors of the tea.
4. Once the tea is cool, carefully remove the tea bags. Stir in the unflavored Kombucha from a previous batch. This acts as a 'starter tea', providing the acidic environment needed for the SCOBY.
5. Pour the sweetened tea mixture into a large, clean glass jar. Gently add the SCOBY to the jar.
6. Cover the jar with a breathable cloth or coffee filter, securing it tightly with a rubber band. This allows airflow while keeping out dust and insects.
7. Let the Kombucha ferment at room temperature, away from direct sunlight, for about 7-10 days. The longer it ferments, the more vinegary and less sweet it becomes.
8. After the fermentation process, carefully remove the SCOBY with clean hands and reserve it for your next batch. Pour the Kombucha into glass bottles and refrigerate. Always remember to leave a little Kombucha as a starter for your next batch.
9. Enjoy your homemade Kombucha chilled, straight from the fridge or add in some fruit or juice for additional flavors. Remember, it's a living drink, so it will continue to ferment and develop more carbonation in the fridge.