What you need:
Gallon glass jars (each gallon jar can
hold enough to make 5 ½ 16 oz. bottles every 14 days): Crate and Barrel, Target, Walmart
Large stock pot (to
brew tea)
Thin dish towels to
cover each gallon jar
Quart sized Mason
jars with lids (I use plastic lids): Target, Walmart
Organic black tea:
iHerb
Organic sugar: Trader
Joe’s
SCOBY: a dear
friend ;-)
Organic frozen fruit:
Trader Joe’s
Bottles for the final
Kombucha (I have saved the 16 oz. store bought Kombucha bottles)
What you do:
Bring 3 quarts of filtered water to a boil
Dissolve ¾ cup sugar
in water
Add 6 tea bags
Let sweet tea come to
room temperature
Remove tea bags and
pour tea into gallon glass jar
Add SCOBY and about 1/2 to 1 cup previously made Kombucha
Cover with dish towel
and secure with rubber band
Place jar in dark
place (Mine goes in my pantry)
Test for desired
sweetness/vinegary-ness after 5 days (Mine is usually ready in 5 to 9 days in warm
months and 11 days during cooler weather)
With very clean
hands, remove baby SCOBY and mother SCOBY, and place in small glass jar with 1/2 to 1 cup just-brewed Kombucha, then put lid on (One SCOBY and half the liquid will be used in next batch, one SCOBY and other half of liquid can be given
away)
Pour Kombucha in 3
quart sized Mason jars (for secondary fermentation)
Add a layer of frozen
raspberries, strawberries, blackberries, pineapple, fresh passion fruit,
watermelon, a chunk of banana (experiment to see what you like), and screw on
lid
Let sit for another 3
days
Use strainer and
funnel to pour the finished Kombucha into jars
Store in refrigerator (or Kombucha will continue to ferment)
Store in refrigerator (or Kombucha will continue to ferment)
Enjoy!
Informative Blog Post
on Kombucha:
Disclaimer:
As there is
controversy as to the safety and health benefits of consuming Kombucha, please
do your own research before brewing and drinking.