Materials
- Gallon Jar or non lead-based crock
- Linen or cloth napkin that will fit completely over top of jar or crock
- Rubber band to go around neck of jug or crock
- 16 oz Bottles (or mason jars if you do not want to fizz it)
Ingredients:
- 1 Cup Sugar ( White, Coconut or Sucanat sugar)
- 4-5 tea bags (black or green- organic is best)
- 3 Quarts of Filtered water (NOT distilled)
- 1 Cup Kombucha Starter (a Scoby + 1 Cup Kombucha)
- Wash all utensils in hot soapy water and rinse well.
- Boil the water and add the Sugar for a few minutes before taking off the heat.
- Add the tea bags to steep for 10-20 minutes. (or longer)
- Remove tea bags and let cool completely. (squeeze excess tea out to not waste it!)
- Pour cooled tea into your gallon container, add your 1 Cup of Kombucha and your scoby- smooth and shiny side-up.
- Place your clean cloth over the mouth of the jar and secure with a rubber band. This will keep un-wanted mold and yeasts out.
- Place your jar in a ventilated darker place without direct sunlight for 6-15 days.
- You will notice soon a new scoby forming on the surface. Start tasting your tea after 1 week.
- When your tea is ready, filter through a cheesecloth or milkbag and either bottle, or put in jars in the fridge – Making sure to leave 1 Cup tea to begin your next batch with!
SECOND CULTURING
- When you place your kombucha in the fridge, either put some whole fruit in your batch to flavor it as it sits, or add fresh squeezed juices.
- To fizz your Kombucha, stop the culturing process a day or so early (while it still has a tiny touch of a sweetness left), add your fruit or juices when you bottle it, then let it ferment in your pantry for 1-3 days.
- If second culturing in your pantry, MAKE SURE TO BURP IT (slightly pop the lid and re-close) every day so it does not build up too much pressure. Place in the fridge once you like the fizz and flavor.
** Recipe from www.culturedfoodlife.com**