Kombucha
Equipment
- A clean pot for boiling water
- A steralized glass jar
- A coffee filter big enough to cover the opening of your jar
- A scoby
Ingredients
- 2 tea bags best not to use those with citrus (such as Earl Grey)
- 1⁄4 cup evaporated cane juice
- 3 cups water
- 1⁄2 cup distilled white vinegar or kombucha
- evaporated cane juice crystals, a lower processed form of sugar. It can be found at large grocery stores or specialty grocers such as Whole Foods and Trader Joes
Instructions
- Bring water to boil
- Add sugar, stirring until dissolved, then add tea bags
- Steep for 10-15 minutes, then remove tea bags
- Allow tea mixture to cool until room temperature
- Pour mixture into a glass jar (do not use metal or plastic to avoid contamination)
- Add the culture and the vinegar or kombucha from the last batch
- Place the coffee filter over the top of the gallon glass jar and secure it with a rubber band
- Place in a dark undisturbed place for seven to ten days
- After fermentation is complete two cultures will appear in the mixture.
- Filter Kombucha to remove particles these particles are not harmful but some people do not like drinking their kombucha with goopy consistency particles in it.
- You will also get a less cloudy looking beverage if you filter it.
- Set aside scobys with some brewed kombucha for the next batch or to start your Stockpile.
- Refrigerate and enjoy!
Notes
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