by Austin Carter
New Recipe
Course: Drinks Cuisine: Chinese Prep Time: 20 minutes Resting time: 10 days Calories: 250kcal Servings: 5 people
– Glass Jar – Breathable cloth or coffee filter – Rubber band or string – Brewing vessel (glass bottles or jars) – Funnel
– 20 cups filtered water – 10 tea bags or 10 tablespoons loose tea black, green, or a mix – 5 cups sugar white cane sugar or organic cane sugar – SCOBY Symbiotic Culture Of Bacteria and Yeast – Starter liquid previously brewed kombucha
1. Boil 4 cups of filtered water and steep 4-6 tea bags or 4-6 tablespoons of loose tea in the hot water for about 10-15 minutes. Then, remove the tea bags or strain out the loose tea. Add 1 cup of sugar to the hot tea and stir until dissolved. Let the tea cool to room temperature. 2. Once the sweet tea has cooled, pour it into a clean glass jar. Add the SCOBY and starter liquid to the jar.
3. Cover the jar with a breathable cloth or coffee filter and secure it with a rubber band or string. This allows airflow while keeping out dust and bugs. 4. Place the jar in a warm, dark place, ideally between 75-85°F (24-29°C). Let it ferment for 7-14 days, depending on your taste preferences. The longer it ferments, the tangier it will become.
5. After the desired fermentation time, taste the kombucha. If it’s too sweet, let it ferment longer. If it’s too sour, it’s ready for the next step. 6. Carefully remove the SCOBY and set it aside. Pour the fermented kombucha into glass bottles using a funnel, leaving some space at the top. 7. Seal the bottles tightly and let them carbonate for 1-3 days at room temperature.