Kombucha
Ingredients
- 1 c boiling water
- .25 c raw sugar
- 2 black tea bags
- 2 flavoured tea bags
- 1 scoby
- 3 c cold water
- 100 ml starter tea (or apple cider vinegar)
Instructions
- Make a strong brew of tea with the boiling water, sugar and tea bags in a glass or ceramic vessel, not metal or plastic
- Let cool, keep the tea bags in
- Once the strong tea is cool add the rest of the water, scoby and starter tea
- Cover with a napkin, cheese cloth or similar and put somewhere dark for 5-10 days, depending on your environment. The scoby should float to the top eventually and thicken
- Taste everyday after about 5 days. When the taste is nice to you then it is ready to bottle. The tea may have some bubbles
- Bottle. I just use clean wine bottles and screw the lid on tight
Notes
If you want to do a second fermentation/add more flavour like fruit or herbs you can do this at bottling. Be careful to not leave too long as the new flavours can cause the tea to over ferment and explode. After about 3 days you should slow the ferment by putting in the fridge, or burping the bottles. I'm still trialling this second ferment.
