1. Assemble ingredients and tools: No metal tools or antibacterial soaps! 2 gallon
jar, 7 green and 7 black tea bags, 2 cups white sugar, 2 gallons filtered or spring water, SCOBY, 2 tablespoons white vinegar or 2 cups unflavored kombucha.
2. Boil 1 gallon of water and let tea bags steep for 10 minutes.
3. Remove tea bags and add sugar. Stir until dissolved.
4. Add 1 gallon cold water to hot tea.
5. Put tea and sugar mixture into jar and add SCOBY and 2 tablespoons white vinegar or 2-4 cups of kombucha. Place loose fitting lid or a towel secured with a rubber band over the top. The Kombucha needs air to grow.
6. Put jar in a warm room, 65-90 degrees, for 6-15 days out of direct sunlight. Keep away from cooking food or cigarette smoke.
2nd Ferment (Optional)
A second ferment is a great time to add interesting flavors as well as amping up the carbonation leval so that your kombucha is nice and bubbly.
1. Remove SCOBY and 2 cups liquid and set aside in a glass or ceramic bowl.. Use that for your next batch of kombucha.
2. Add 1/4 cup fresh or frozen fruit or juice to quart jars and fill with kombucha.
3. Let sit at room temperature for 2-7 days. The timing depends on the warmth of your house. You can use a straw to taste test the kombucha each day until it is your desired level of sweet and tangy. If you leave it too long it will turn into vinegar.
4. Strain out fruit with plastic strainer and pour into bottles with a plastic funnel. Cap and refrigerate. Do not leave bottles out at room tempature for longer than 2 days.
As the bacteria eats the sugars they create gas, natural carbonation, but if left too long the bottle could actually explode sending shards of glass and booch all over your kitchen and even you. Please be careful opening swing top bottles. Point them away from you and open slowly. You can even put an upside down bowl or bucket over the top of the bottle as you open it as a safety measure. There are many people out there with kombucha on their ceiling. Don't be one of them.
How do I know if it’s gone bad?
If your SCOBY gets fuzzy green, black or white patches on top of it then that is mold and you will need to throw the liquid and SCOBY out and start over.
Resources for taking your cultured food adventure to the next level.