- 1 gallon filtered water, divided
- 30 grams of loose black and green tea
- 1 cup organic white cane sugar
- 1 cup finished, plain kombucha
To make one gallon of kombucha:
Heat 4 cups of filtered water in a pot over high heat. Bring to a boil and remove the pot from the heat. Pour the loose tea into a tea ball and submerge in the hot water. Let steep 20 minutes, agitating every five minutes or so. Remove the tea ball from the water and add the sugar in a slow and steady stream, stirring constantly to dissolve. Add the rest of the cold filtered water to the pot. Strain the liquid into a glass or ceramic fermentation vessel, and when the temperature is less than 100 degrees, add the kombucha and stir to combine. Float the SCOBY on top, cover the vessel with a breathable cloth and secure with a rubber band to keep out mold and harmful bacteria, but to allow oxygen in. Ferment for about two weeks, remove the SCOBY and enjoy.
About this recipe
Finding a SCOBY:
1. Make your own by leaving about 1-½ cups of finished, unflavored kombucha out on the counter for two weeks. The film that develops is your SCOBY and can be used to brew more kombucha.
2. Peel a layer off a fellow kombucha-brewer’s SCOBY.
3. Purchase from a reputable online source like Kombucha Brooklyn or Cultures for Health.
Resources that outline safe practices: Kombucha Brooklyn, The Art of Fermentation by Sandor Katz Kombucha Revolution: 75 Recipes for Homemade Brews, Fixers, Elixirs, and Mixers by Stephen Lee and Ken Koopman.