Kombucha Tea

Ingredients

Distilled white vinegar

2 tablespoons

Kombucha scoby

1 large

Black tea or green tea bags

8 bags

White sugar

1 cup

Water

1 gallon

Instructions

1. First, bring the water to a boil in a large pot. Once it has reached a rolling boil, remove the pot from heat and stir in the sugar until fully dissolved.
2. Next, add the tea bags into the pot and let them steep until the water has cooled down to room temperature. This process will extract the full flavor from the tea.
3. After the tea has cooled, remove the tea bags and stir in the distilled white vinegar. This will help with the fermentation process.
4. Pour the tea-vinegar mixture into a large glass jar. Gently place the Scoby on top. It might float in different positions, and that is perfectly okay.
5. Cover the jar with a tight-weave towel or coffee filter and secure it with a rubber band. This allows the brew to breathe while keeping out unwanted contaminants.
6. Let the kombucha sit undisturbed, away from direct sunlight, at a temperature between 68-85°F for anywhere from 7 to 30 days. The length of fermentation will affect the flavor; a shorter period will yield a sweeter kombucha, while a longer one will result in a more vinegary taste.
7. When the kombucha reaches your desired taste, pour it off the top of the jar for enjoyment. Remember to keep the Scoby and some of the liquid to use as a starter for your next batch of delicious kombucha.