Healthy bacteria are necessary for our guts. You can make your own at home quite inexpensively.
Course Drinks, fermented
Keyword cultured foods, traditional
Prep Time 15minutes
Cook Time 5minutes
Total Time 20minutes
Author Cultured Palate
2Tbsp.loose organic tea or 8 tea bagswhere to buy organic, non-irradiated tea
1c.Kombucha from a previous batchyou may use purchased Kombucha for your first batch
1Kombucha scobywhere to buy scoby
Other equipment needed:
1 gallon glass jar
Cheesecloth to cover jar
1 gallon jar with tight fitting lid to fill with the finished Kombucha
Brew the tea by bringing water to a boil and adding the tea bags. Allow the tea to steep until cool and remove the tea bags.
Add sugar to the tea and stir until dissolved.
Make sure the tea is at room temperature and add 1 cup of Kombucha from a previous batch and then add the scoby. (If the tea is hot it will kill the scoby)
Put a piece of cheesecloth over the top of the jar and secure with a rubber band - this allows air in but keeps bugs and dust out.
Place the jar in an out of the way place.
If your kitchen is warm, the Kombucha will ferment more quickly, so for the first batch or so, taste it after 3 or 4 days. Once the taste is to your liking, remove the scoby and place in another jar to begin your next batch.
The fermented Kombucha may be stored in the refrigerator and enjoyed at will.
A Couple Of Notes On How To Make Kombucha:
Make sure to use non-chlorinated water as chlorine will kill the scoby.
The scoby needs sugar to live on - honey, rapadura or sugar substitutes will not work.