Ingredients

The following ingredients have 1 Servings
  • 1 kombucha SCOBY
  • 2 cups previously brewed kombucha (from a jar with SCOBY or store-bought)
  • 14 cups water
  • 1 cup white or cane sugar (not honey, stevia, raw or coconut sugar)
  • 2 tbsp loose leaf black or green tea (or 8 tea bags)

Instruction

  • Make kombucha SCOBY. All you will need is a bottle of store-bought kombucha, combined with a few cups of homemade sweet tea and left to ferment for about 2 weeks or until a SCOBY forms on top. Or you can buy fresh SCOBY with starter tea these days.
  • In a large pot, bring water to boil and turn off heat. Add tea and sugar, stir and let cool completely: place in a sink filled with cold water to speed things up, or let sit overnight.
  • In a glass container, add SCOBY and 2 cups of starter tea (the one from growing a SCOBY in or store-bought kombucha). Pour cooled tea on top using a fine mesh strainer.
  • Cover with paper or linen towel secured with a rubber band and put in a place with temperatures around or above 21C or 70F degrees (I leave mine on a kitchen counter away from direct sunlight) to ferment for 7-14 days. It is OK if SCOBY isn’t floating at the top (it will later).
  • After 7-10 days (less in summer) start tasting kombucha. If it isn’t sweet, has a tangy taste, fizzes as you pour and SCOBY is floating at the top, then your kombucha is ready.
  • Pour all of the kombucha, minus the 2 cups and SCOBY, using a funnel into an airtight cap bottles and enjoy!
  • Always leave about 2 cups of fermented tea covering the SCOBY in a jug, to keep it hydrated and to be able to start a new batch. To brew next batch, start with step 2 by brewing and cooling the sweet tea.