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What You'll Need:
For a 1 gallon recipe:
- Boil 6 cups water and steep the 4 black and 4 green tea bags for 10 minutes. Let cool.
- While still warm, mix in 1 cup granulated sugar or any preferred sugar.
- Pour into gallon container and fill with water – leave 3 inches space.
- If using new scoby: GENTLY pour in scoby and liquid from package. DO NOT STIR. Remember, the scoby may die without the liquid.
- Let the mixture ferment in a room temperature place – we use the hard-to-reach cupboard above the fridge.
- Taste the kombucha at 7 days. If you like it more on the tart-side, let it ferment longer.
- At the desired tartness, pour the kombucha through a filter like this to serving pitcher to chill then serve. **Leave about 2 cups of kombucha with the scoby for the next batch. And repeat steps 1-7 all over again! Never pay for overpriced drinks again!!
Pro Tips for Flavor and the Cold Hard Facts:
- If you did it right, the mixture will look disgusting:) The scoby will form white and brown color and sediment. IT’S ALL NATURAL. Yay for fermenting!
- When transferring to the other container, you can add flavors with syrups or fresh fruits or ginger just add into the finished kombucha. Just let the fresh ingredients infuse for a couple days.
- Scoby stands for Symbiotic Culture of Bacteria and Yeast.
- Drinking “the tea of immortality” is said to improve digestion and diabetes, strengthen the immune system, reducing blood pressure, and being detoxifying. The kombucha industry is still forming and there is conflicting data, but the kombucha recipe is over 2000 years old so it must still be around for a reason.
Is there any other benefit you’ve experienced from drinking kombucha?
What are your favorite recipes?