Ingredients:

  • 1 gallon (3.8 liters) of filtered water
  • 1 cup (200g) granulated sugar (organic preferred)
  • 8 black tea bags (or 2 tablespoons loose leaf black tea)
  • 1 cup (240 ml) starter tea from a previous batch of kombucha (or store-bought unflavored kombucha)
  • 1 SCOBY (Symbiotic Culture of Bacteria and Yeast) with at least 1/2 cup of liquid from its container
  • 1-2 cups fruit juice, fruit purees, chopped fruit, herbs, or spices, per gallon (3.8 liters) of kombucha (optional)

Instructions:

  1. Boil water, add sugar, stir until dissolved. Remove from heat, add tea bags/leaves, and steep.
  2. Remove tea bags/leaves. Allow the tea to cool completely to room temperature (crucial!).
  3. Pour the cooled tea into the glass jar. Add the starter tea.
  4. Gently place the SCOBY into the jar with the starter tea and sweet tea.
  5. Cover the jar opening with the cloth cover and secure with a rubber band. Place in a dark, well-ventilated place at room temperature (68-78°F / 20-25°C).
  6. Begin tasting the kombucha after 7 days. Continue fermenting until it reaches your desired tartness.
  7. Remove the SCOBY and 1 cup of kombucha for your next batch. Add flavoring ingredients to the kombucha, divide it into bottles, and seal tightly.
  8. Allow the kombucha to ferment at room temperature for 1-3 days, depending on the temperature and desired level of carbonation. Burp the bottles daily to release pressure and prevent explosions (yes, it can happen!).
  9. Refrigerate the bottles to slow down fermentation and enjoy your homemade kombucha!