Recipe type: Fermented Beverage
  • 3 Quarts (96 oz.) filtered water (non-chlorinated)
  • 1 Cup Organic Sugar
  • 4 Organic Black Tea bags
  • ½ cup Starter Kombucha (from a previous batch)
  • 1 SCOBY(a/k/a mushroom)
  1. Place water into a pot and bring to a boil.
  2. While waiting for water to boil, remove tags and staples from tea bags. (Don't remove the staple from the tea bag. Remove only the one on the tag.)
  3. Tie bags together for easier removal later.
  4. Once water comes to a boil, remove from heat.
  5. Carefully and SLOWLY add sugar; stir. (If sugar is not added slowly, it can cause the water to overflow!!!) Make certain sugar dissolves and does not sit on the bottom of the pot.
  6. Add organic tea bags; push down into water with spoon.
  7. Allow this sweet-tea mixture to completely cool to room temperature.
  9. When tea mixture is COMPLETELY cooled to touch, remove teabags and discard. (I don't bother to squeeze.)
  10. Put tea into the appropriate-size glass jar.
  11. Add starter Kombucha.
  12. Add the SCOBY.
  13. Tightly cover jar with paper towel, coffee filter, or dish towel and secure with rubber band or string.
  14. Let tea sit in a dark area (or cover with brown paper bag open at both ends).
  15. Fermenting will take about 4 to 10 days depending on temperature. Taste test and/or use pH strip to see if Kombucha is finished fermenting. According to Westonprice.org, glucuronic acid is at its highest at 2.6 pH.
  16. When finished fermenting, bottle Kombucha in glass jars, tightly cap and store in refrigerator. NOTE: Room temperature affects fermenting time - it ferments faster in warmer temperature. There will usually be a nice, new SCOBY on top when Kombucha is ready. Save this for the next batch or share with friends. Place SCOBY in a jar with new sweet tea and store, tightly capped, in refrigerator if not immediately reusing. Do not allow the SCOBY to touch metal other than stainless steel, and do not store Kombucha or SCOBY in metal or plastic. Kombucha will continue to ferment when not refrigerated and can ferment even while in refrigerator. Kombucha is effervescent and becomes more carbonated when not refrigerated. NEVER shake, and remember that Kombucha can explode. Kombucha can contain a small amount of alcohol. Check with your doctor before drinking or eating any fermented food.
Recipe by Make Healthier Choices at https://makehealthierchoices.com/kombucha/