If you love drinking kombucha, but hate paying to buy it…brew it at home. It’s easy as making a pot of tea.
Prep Time15 minutes
Cook Time5 minutes
Additional Time6 hours
Total Time6 hours 20 minutes
Yield: 1/2 gallon
- 1 Scoby in 1 Cup Raw Kombucha
- 3 Green Tea bags
- 3 Black Tea bags
- 1/2 Gallon Filtered Water
- 1/2 Cup Sugar
- 1/2 Gallon Glass Mason Jar (safe for boiling water)
- Cheesecloth & String or Rubber Band to secure
- Tart Unsweetened Cherry Juice
Brew black and green tea in mason jar and add boiling water. Let steep for 5 minutes. Remove tea bags. Add 1/2 C sugar and stir to dissolve.
Allow tea to cool to room temperature.
TEA CAN NOT FERMENT IN METAL OR PLASTIC.
Add Scoby & 1 C raw kombucha from previous batch (may need to pour out excess brewed tea prior to adding scoby & kombucha to make room).
Cover with cheesecloth and tie with kitchen string or secure with a rubber band. Let it rest on counter away from direct sunlight for 1 - 2 weeks. Test with a straw after 5 days for desired flavor and carbonation. The more vinegar tasting, the more probiotics have grown in tea.
Bottling: remove scobys and set aside in 1 cup of kombucha in a glass bowl or jar without lid.
Pour kombucha through a small fine mesh strainer into a large glass bottle. Seal and let sit at room temperature for at least 24 hours to encourage carbonation.
Refrigerate after 1 -2 days of carbonation step. Once refrigerated carbonation stops developing.
To drink, combine 3/4 kombucha and 1/4 tart cherry juice. ENJOY!
All glass jars must be clean (sterilize in hot dishwasher) prior to using in order to prevent bad bacteria from growing in brew.