Kombucha

🛒 Ingredients

• Filtered Water 243 g · 0 kcal
• Residual Sugars & Organic Acids 7 g · 28 kcal
• Fermented Tea Extract 0 g · 2 kcal

👨‍🍳 Instructions

1. Boil 1 liter of filtered water; remove from heat and add 4-6 black or green tea bags (or 10-15g loose leaf tea) and 150g granulated sugar, stirring until sugar dissolves completely.
2. Let the tea steep for 10-15 minutes, then remove the tea bags or strain out the loose leaf tea. Add 2.8 liters of cold filtered water to the sweet tea to cool it down to room temperature (18-24°C / 65-75°F).
3. Pour the cooled sweet tea into a large, clean glass jar (about 4-liter capacity). Gently add 480ml of unflavored, unpasteurized starter kombucha and the SCOBY (Symbiotic Culture Of Bacteria and Yeast).
4. Cover the jar opening with a breathable cloth (like cheesecloth) and secure it with a rubber band to prevent contaminants, then place it in a quiet spot away from direct sunlight at room temperature for 7-14 days.
5. Begin tasting the kombucha after 7 days; once it reaches your desired balance of sweet and tart, carefully remove the SCOBY and reserve some starter kombucha for your next batch.
6. Bottle the finished kombucha in airtight bottles, optionally adding fruits, herbs, or juices for a second fermentation of 1-3 days at room temperature to enhance carbonation and flavor. Refrigerate to slow fermentation.
7. Serve chilled and enjoy your homemade kombucha. Always be mindful of cleanliness and proper fermentation practices to ensure safety.