How to Make Kombucha

How to make Kombucha

Kombucha Tea Recipe

Things you will need:

• 1 C. raw organic cane sugar
• 4-6 bags or loose leaf tea equivalent
• Kombucha starter tea and SCOBY (mother)
• 1 Gallon purified spring water (I filter my house water and then leave out on the counter for 24 hours)

Boil 4-6 C of the above water

Add tea or bags and steep 5-7 minutes for black or green tea, 10-15 minutes for herbal teas.

Add sugar and stir to dissolve

Be absolutely sure that your tea is cool. Put your finger in and it can feel warm but not hot.  Pour tea and sugar mixture in to bottle.  Add Starter Tea and fill the rest of the way with water.  Gently place your SCOBY into the mixture.  (It might sink or float, either is ok.  You can handle your SCOBY with clean hands)

Cover with cloth and secure with the rubber band (this will keep debris and other yeasts out)

Send thankful vibes to your culture and the provider of all good gifts. (Optional but recommended)

Set in a warm location out of direct sunlight.

Do not disturb for 7-10 days.  The warmer the environment the faster it will brew.

After 7-10 days, or when you are ready to taste your Kombucha, gently insert a straw beneath the SCOBY and take a sip.  If it is too tart, then reduce your brewing cycle next time.  If too sweet, allow to brew for a few more days.  Kombucha can brew for up to a month.  It will get more and more vinegary as it continues to be cultured by the wide variety of amazing micro-organisms.  Continue to taste every few days until you reach your optimum flavor preference.  Always adjust your own Kombucha tea recipe to suite your taste.