Kombucha

Adapted from The Kitchn & Shutterbean

Yield - 7-8 16-ounce bottles

3/4 cup sugar

5 cups boiling water

8 tea bags (black, green, or a combination of any)

SCOBY + 1 cup kombucha liquid

cold water

4-10 ounces organic, pure juice

  1. First batch - Add the sugar to a clean, 1 gallon glass container.  Pour in the boiling water.  Stir to melt the sugar.
  2. Add the tea bags and let steep until the mixture reaches room temperature.  The temperature should be between 74-84 ˚F.
  3. Remove the tea bags and add cold water to fill about 2/3’s of the jar.  Gently add the SCOBY and liquid.  Fill the jar to the top with cold water.  Check the pH, the mixture should be less than 4.5.
  4. Cover with a breathable fabric like cheesecloth and set in a warm place, away from the sun, but with access to airflow for at least 7 days, more is fine too.  Again, check the pH, it should be between 2.5 and 3.5.
  5. Bottling - With the cleanest of hands, remove the SCOBY and place in a separate container with at least 1 cup of kombucha liquid.  Yes, it feels gross, just do it!
  6. Add 4-10 ounces of pure juice to the jar and stir.  My favorites are pomegranate, grapefruit, lemon-lime, and apple cider with ginger.  You can also add fresh fruit, ginger, or herbs.  You just want a juice without any sugar and preferably organic.
  7. Pour the kombucha through a fine sieve and bottle in 16-ounce bottles.  Cap and store in a cool, dark place for 2-7 days for the second fermentation.  The longer they ferment, the more fizzy.
  8. Once fermented, place bottles in the fridge until you are ready to drink them.
  9. With the SCOBY and remaining kombucha liquid you put aside in step 5, you can start the process again!

Recipe from Tracy | Pale Yellow

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