Here is a basic recipe and instructions for brewing kombucha.
Here is what you need:
6–8 eight black or green tea bags
1 gallon of water
1 cup of white sugar
gallon glass jar
tightly woven cloth
Rubber band
Funnel is optional, but makes it easy to pour into your bottles with small openings
SCOBY and starter tea
Step One: Heat water to a boil. Steep tea bag 3–5 minutes
After your tea has steeped, take tea bags out and add sugar. Give a good stir. You want the sugar to dissolve.
Step Two: Let tea come to room temperature. You do not want to put your SCOBY in hot water. It will get destroyed.
Step Three: Transfer tea into your jar. Add SCOBY and starter tea. Put cloth over the mouth of jar and secure with rubber band.
Step Four: Let your tea brew. (I let mine brew for a week. I live in the tropics so it is very warm.) If you live in a cooler place I have been told you can wrap white holiday light around your jar so that there is some heat to brew your kombucha.
Step Five: After the first fermentation period check your kombucha. If it is to your liking you can bottle it and put in your fridge. If you want to flavor it, use fruits or veggies. Make sure your fruits and veggies are soft and have been blended. After your fruits or veggies have been blended put through a fine sieve. Add your flavor to your bottles and then your tea minus the SCOBY. Make sure that you leave at least two cups of tea out, to store your SCOBY in. Let your flavored kombucha ferment for one to two weeks. (I let mine ferment for five days. I know less than a week. I was getting antsy to taste my first batch. It was good!) When the second ferment is done put in fridge and let chill. After chilled enjoys a nice glass of kombucha. Happy fermenting!
