Prep time: 10 minutes
Cook time: 10 minutes
Special equipment: 1 large glass jar with a lid
- 1 Kombucha SCOBY
- 8 black or green tea bags
- 1 cup of organic granulated white sugar
- 16 cups of water
- 1 cup of kombucha
- Boil 16 cups of water in a large pot on the stove.
- Once the water boils, add all 8 tea bags and allow them to steep for 30 minutes. Remove the tea bags.
- Add your sugar and stir to combine.
- Cover the pot and leave to cool (I leave mine overnight.)
- Once the tea has cooled, pour it into your large glass jar.
- Place the SCOBY into the jar. DO NOT let your SCOBY touch metal…this will kill the culture. Use a wooden spoon or your hands to transport it between batches.
- If you have already have kombucha at home, also pour 1 cup of kombucha into the jar. If this is your first batch, you can omit this step or add some from a bottle of store-bought kombucha.
- Leave the lid off of the jar but cover with a clean dishcloth and secure with a rubber band. This step is to keep the critters out of your kombucha.
- Leave the kombucha to ferment for 7-14 days in a dark cupboard. You can test the taste to see when it’s ready. Once the sugar is fermented it will lose it’s sweet flavour and start to become sour or vinegary.
- For extra probiotic goodness, bottle/jar your Kombucha with a lid after 7-14 days and return it to the cupboard for another 3-5 days. This will allow your Kombucha to ferment further, carbonate and become fizzy. This is called the second ferment period.
- Mix it up during the second ferment by adding berries, shredded ginger or real fruit juice to your bottles/jars before filling with Kombucha (these are the jars without the SCOBY).
- Once your Kombucha has fermented in bottles/jars for 3-5 days, place it in the fridge. Your Kombucha will keep for up to 30 days. Enjoy about 1 cup (250 mL) of Kombucha per day, best served with breakfast.
- Don’t forget to repeat the recipe so you never run out! You will notice that your original SCOBY will have grown a new top layer. Separate the 2 and keep the new, top SCOBY. Discard or give away the older, bottom SCOBY. Be sure to add about 1 cup of Kombucha to your new batch.
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