Kombucha Recipe

Equipment

• 1 large stockpot
• 1 gallon size glass jar
• tightly woven cloth, paper towel, or coffee filter to use as a lid to cover the jar.
• rubber band to secure the cloth covering.
• ladle and funnel to easily bottle the kombucha
• Optional: Siphon could be used instead of ladle and funnel.
• swing top bottles no metal tops.

Ingredients

Basic Kombucha

• 8 tea bags black tea, oolong tea, or green tea. Nothing decaffeinated, and no herbal teas.
• 1 cup sugar
• 4 quarts water
• 2 cups starter tea From a previous batch of kombucha, or store bought kombucha. Should not be flavored.
• 1 SCOBY Symbiotic Culture Of Yeast.

Flavored Kombucha for optional second fermentation

• 1/4 cup berries Fresh or frozen. Fruit juice works too.
• 1/4 cup fresh ginger, peeled and sliced.

Instructions

1. Heat 1 quart water in a stock pot until hot, but not boiling.
2. Add the tea bags and let brew off of the heat for 15 minutes.
3. Remove the tea bags.
4. Add the sugar and stir until dissolved.
5. Add 2 cups of ice and 2 1/2 quarts of cold water to bring the tea to room temperature.
6. Pour the tea into a gallon sized jar with the starter tea and the SCOBY.
7. Cover with a coffee filter or a tightly woven cotton kitchen towel secured with a rubber band.
8. Let it sit at room temperature for 7-10 days where it will be undisturbed.
9. Pour tea into bottles and store in the refrigerator.