Crunchy Mom Kombucha

Recently making kombucha has been in full swing! Here is my favorite beginners recipe.

Ingredients:

1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)

8 cups of water

6 tea bags (black or green tea)

1 cup of sugar

1 cup of plain kombucha (store-bought or from a previous batch)

Equipment:

A large glass jar (at least 1-gallon capacity)

A cloth cover (cheesecloth or a clean dish towel)

A rubber band

A wooden or plastic spoon

A funnel

Glass bottles with lids for storage

Instructions:

Boil 8 cups of water in a pot and remove from heat. Add 6 tea bags and let steep for 5-7 minutes. Remove tea bags and stir in 1 cup of sugar until it dissolves. Let the mixture cool to room temperature.

Once cooled, pour the tea into a large glass jar. Add 1 cup of plain kombucha and gently place the SCOBY on top of the liquid. Use the wooden spoon to submerge the SCOBY.

Cover the jar with a cloth cover and secure it with a rubber band. Keep the jar in a warm, dark place, away from direct sunlight. The ideal temperature range for fermentation is 68-78°F.

Let the kombucha ferment for 7-14 days. Check the taste daily, and once it reaches your desired level of sweetness and tanginess, it's ready to be bottled. The longer it ferments, the more tart it will become.

Using a funnel, transfer the kombucha to glass bottles with lids. Leave some headspace at the top and seal the bottles tightly.

Store the bottles in the refrigerator to stop the fermentation process. The kombucha will continue to develop its flavor, but at a much slower rate.

Enjoy your homemade kombucha cold and with your favorite flavors (optional).

Note: Always use clean equipment and wash your hands thoroughly before handling the SCOBY. Any contamination can cause the kombucha to spoil.

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