Kombucha is a fermented tea drink that is packed with probiotics and great for your stomach. It’s expensive to buy but easy to make at home.
To start you need to grow or acquire a SCOBY (Symbiotic Colony of Bacteria and Yeast). I have a few available if anyone is interested, or you can grow one by buying a bottle of Kombucha from the store and do the following:
- Pour the raw kombucha and the cooled tea into a glass jar.
- Cover the jar with a tight-weave dish towel or a paper coffee filter. …
- Ferment the tea in a warm spot, 68-85ºF, out of direct sunlight, for about 7 days.
Once you have your SCOBY, you need a large glass jar and a few tea bags. Brew a strong batch of tea and add about a cup of white sugar per quart jar of tea. Once the tea has cooled, remove the tea bags and add your SCOBY with some of it’s juices. Cover tightly with a cloth, and seal with an elastic band, Leave in a warm dark place for about 2 weeks. After 2 weeks you can remove tea from jar separating SCOBY to use in the next batch, then flavor kombucha as you wish. I use Trader Joe’s organic peach juice, but you can also use lemon juice and ginger or any number of other flavors.
Once you have flavored the batch, pour into glass bottles or jars and seal tightly. Place your flavored kombucha jars or bottles on a window sill where it gets some sunlight, and let ferment for a second time for 3-5 days. Be careful when you open your bottles or jars, as it will be fizzy. I put mine in the fridge after a week on the window sill to ensure it does not explode when I open it!