Kombucha

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)

 Enjoy!

Informative Blog Post on Kombucha:

Food Renegade on the benefits of Komucha

Disclaimer:

 As there is controversy as to the safety and health benefits of consuming Kombucha, please do your own research before brewing and drinking.