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  • Put 4 quarts of water in a large pot, and bring to a boil.
  • Once it boils, turn off the heat and add 1c sugar (stir to dissolve), and brew 4 green tea bags and 4 black tea bags for 10 minutes.
  • Take off burner, cover, and let sit until room temperature (usually this is best done overnight).
  • For initial batch, put the kombucha mother and remaining liquid in a large glass jar, then add the sweet tea.
    • For subsequent batches, you will need to remove the kombucha mother (the one you had put in the week before) and baby (the new growth), and put them in a bowl with about pint of the newly made kombucha. You can compost the mother, or give it to someone to start their own batch.
    • Bottle the new kombucha tea that you made, in bottles or jars that close tightly. Leave out of the fridge for 2 days, as this helps it get fizzy. After 2 days you can refrigerate, if desired. (I usually keep mine on the shelf because I don’t like it taking up room in my little fridge.)
  • Pour the sweet tea into the glass jar, then add the liquid you set aside, and the kombucha baby.
  • Cover with a cloth and set in a warm, dry place for 7-9 days. Then start the process again.
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