Brew your own delicious probiotic tea in minutes!
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- 1 kombucha culture (AKA mother or a SCOBY)
- 2 black and 2 green organic tea bags (or 4 tsp of loose leaf tea)
- 1 cup white sugar
- 2/3 cup starter tea
- 3 qts filtered water
- 1 4-qt glass bowl or larger glass jar
- 1 stainless steel pot
- 2 white cotton, unbleached towels or paper towels
- 2 rubber bands
- 1 wooden spoon
- 1 funnel
- 6-16 oz glass Mason jars with lids
- Bring the water to a rolling boil. Add the cup of white sugar, stir till it dissolves. Cover and continue the boil for five (5) minutes.
- Add the tea and allow it to steep for 10 minutes. Remove the tea bags/leaves.
- Pour the sweet tea solution into the brewing glass jar or bowl. Let the solution cool down to body temperature.
- Add the starter tea and stir once. Add the SCOBY (also at room/body temperature).
- Cover the container with the clean cloth and secure it with the rubber band. Put your brewing container in a quiet spot for 7 days.
- Without removing the towel, check to see if the baby is ¼” thick and the liquid is light – may be as long as 9 days. The kombucha tea is finished brewing! Using a funnel, pour into glass jars and store in the fridge. Put the SCOBY – baby and mother – in a glass jar with 1 ½ cups of starter tea (the kombucha brew) and cover with one of the towels and rubber bands. Store in the refrigerator till ready to use.
- Start brewing your second batch with one of the SCOBYs and start again with Step 1!
- Some recipes call for ½ cup starter tea but the more starter you use, the less chances you will get mold – the starter increases the acidity which makes it difficult for mold to grow.
- The tea must be cooled to body temperature before adding the SCOBY – any hotter and the temperature will kill the SCOBY. Cooler than room temperature, though, can lead to mold. And be sure you don’t leave the tea to cool overnight before adding the SCOBY!
- You will notice that when you add the SCOBY the tea is a dark liquid color and when it is finished brewing it is a light color. And you’ll also know it’s ready to bottle or add flavor for a second brew if it’s slightly fizzy.
- Kombucha ferments more quickly in warmer temps. So plan on a shorter brew in the summer, longer in the winter.
- Do not let your kombucha brew in the kitchen (food particles may interrupt the brewing process). And be sure you don’t place the container in direct sunlight or closets – it’s living and needs to breathe! Atop a dresser in a guest room is a great location!
- It’s ok if the SCOBY sinks. And it’s ok if it floats. =) Typically they float.
Growing Up Triplets http://growinguptriplets.com/
So, what’d you think? Pretty easy, once you get the hang of it…right?