Kombucha is fermented black tea and a mainstay in our home. I love the taste of it on its own or mixed with any fruit drink and to experiment with different combinations.
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Yields 8 cups
30 minPrep Time
30 minTotal Time
- 3-4 Organic black tea bags
- 8 Cups water
- 1/2 cup white sugar (don't recommend substituting this for any other kind of sweetener)
- 1 scoby ( Recipe to make your own here or Click here to buy )
- Boil 8 cups water, add in tea bags and let brew for 5 minutes. Remove tea bags and add in sugar and stir until fully dissolved. Let tea mixture cool fully to room temperature.
- Add in your scoby lightly so that it floats on the surface (if it sinks to the bottom, don't worry, it will turn out too). And lastly, cover with a tea cloth, coffee filter or cheese cloth and place in a spot of your kitchen that is out of direct light and won't be disturbed.
- Depending on the temperature of your home, it will be ready in 7-10 days.
- Some people check the pH level to know if it is done. When it is just for myself and my family, I have never gotten this fancy. But recommend this if you are at all unsure. I just taste test.
- Mix half kombucha with half of your favourite juice or fruit combination of your choice. Pour into sterilized bottles and seal well. Place in your fridge and check in 1 week.
- When bottled, the kombucha doesn't continue to brew, but it will build carbon dioxide which will give it the wonderful carbonation that you get when you buy bottles in store.
Couple of important notes:
Mold is not normal. If you have never had kombucha or worked with a scoby it may appear quite gross in that it is an off white, spongy material. But at no time should there be mold on your jar or your scoby itself. If this happens, unfortunately you need to throw it out and start over. This has never happened to me, but I have heard of others where this has.
Sterilizing your jar. Super important step, don’t skip this. All that work and time put in and your kombucha will spoil. To sterilize jars, if you haven’t done this before. In a large pot of water add about 1 tbsp salt. Bring to a full boil, put your jars and all containers (used to brew tea, kombucha jar etc) and any utensils into the water for at least a full minute before using.
After sterilizing, let everything cool to room temperate so as not to kill any good bacteria. It’s a pain to wait for your jar or tea to cool, but definitely not a step you want to skip as your kombucha will never form and your could kill your scoby.
Let me know in the comments below how yours turned out!
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