KOMBUCHA |
NEED:
Live Scoby (can order online but finding a friend to share is much better)
1 C. Starter Kombucha (bottle of plain kombucha from supermarket)
1 gallon glass jar
Cheese-cloth or thin towel to cover
Rubber band to put around cloth
Organic black tea
Organic or natural cane sugar
1 gallon distilled water
DIRECTIONS:
Wash glass jar with white vinegar
Pour in plain kombucha
Rinse hands with white vinegar and handle Scoby gently into jar
Cover with cloth and place rubber band around
Set aside in dark, cool location while preparing tea
Boil 1 gallon of distilled water
Once boiling add 8 bags of Organic tea
Stir in 1 cup of sugar
Let cool to room temperature (too warm and it will kill scoby)
Pour into gallon jar
Recover and place in dark, cool location
May want to mark date brewed
Ferment for 7 days
Funnel to glass pint mason jars
Cover with lid
Refrigerate until ready to drink
OPTIONAL 2ND FERMENT:
After funneling into glass mason jars add several small pieces of fruit/spice of choice
Cover with lid and place back in dark, cool location
Let sit for 3 more days
Be sure to refrigerate to cool before opening to avoid rupture of glass due to carbonation
NOTES:
*We have found 4-5 chunks of pineapple in 2nd ferment to be our favorite. Other suggested fruits: papaya pulp, guava pulp, mango, apple, raspberry, prunes, chia seeds. Give it a try!
*First ferment can last up to a month but 7-14 days is best
*Scoby will regenerate on it’s own in which case you can split and share with a friend or start another batch
*After 1st ferment, may choose to have continuous Kombucha to just ladle out on counter
*Whenever touching scoby use vinegar to rinse hands. Make sure ladle and funnel are clean also
*Mini scoby may form in second ferment. This is normal and actually ok to consume!