How to Make Kombucha

• Baking & Spices

  • 1 cup Sugar, organic

• Liquids

  • 1 Water, filtered

• Other

  • 2 cups Finished kombucha (from previous batch or store-bought
  • 2 tablespoons loose organic black, white, or green tea or 6 tea bags (I like to use half of this green tea and half of this white tea
  • 1 Scoby (find a scoby here

Found on wholenaturallife.com

Ingredients

• Filtered water
• 1 cup organic sugar
• 2 tablespoons loose organic black, white, or green tea or 6 tea bags (I like to use half of this green tea and half of this white tea)
• 2 cups finished kombucha (from previous batch or store-bought)
• 1 SCOBY (find a SCOBY here)

Directions

• Put four cups of filtered water into your saucepan or stockpot.
• Add your sugar.
• Bring the water to a boil, then turn off the heat. (This should dissolve your sugar, but if you still see dissolved sugar in your tea at a later stage, just stir until its dissolved.)
• Add your loose tea or tea bags.
• Allow your steeping tea to cool until it reaches room temperature. (Slightly warmer is okay, too, but you dont want it hot.)
• After the tea has come to room temperature, remove your tea bags or strain out the tea leaves while pouring the tea into your gallon glass jar.
• Add the finished kombucha (from a previous batch or store-bought) to your glass jar. Adding finished kombucha ensures that your new batch of kombucha will brew at a safe pH.
• Add your SCOBY to your jar. I just move my SCOBY with my (thoroughly washed) hands, but you could use tongs or some other implement if you prefer. Your SCOBY may float or sink—it really doesnt matter.
• Fill the rest of the jar with filtered water, leaving about an inch of headspace at the top.
• Cover with a dish towel or something else breathable but tightly-woven enough to keep out fruit flies. Secure your cloth with a rubber band.
• Place your jar of kombucha somewhere out of the way and allow it to ferment at room temperature for 7 to 28 days. The longer you leave it, the less sweet your final batch will taste. When I was on the GAPS diet, I let my kombucha brew for at least 28 days to make sure that most of the sugar had been consumed by the SCOBY. These days I just make a new batch when I run out of my previous batch, usually after about two weeks or so. Experiment to see what length of brew time you prefer.
• When youre satisfied that your kombucha is done fermenting, remove the SCOBY and at least two cups of kombucha for every gallon-sized batch that you want to make next time. I find it easiest to remove the SCOBY and the two cups of kombucha at the same time Im starting my next batch, but you can also store your SCOBY in the two cups of kombucha on your counter or in your fridge in between batches.
• Once you have removed the SCOBY and two cups of kombucha for your next batch, the rest of the kombucha is yours to drink at will. If you want to change the flavor or your kombucha, keep reading for directions on how to do a second ferment. If you like the flavor of your kombucha as is, you can skip the second ferment and just store your kombucha in a lidded glass jar at room temperature or in your fridge.