How to make kombucha, Part 1: grow your own SCOBY mother/mushroom/baby
 
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An easy method to grow your own kombucha SCOBY mother/mushroom/baby from store-bought raw, unflavoured kombucha!
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Recipe type: Beverage
Cuisine: Chinese
Ingredients
  • 1 bottle of raw organic unflavoured kombucha (I used one 330 ml bottle of Mojo Organic Original Kombucha)
  • 3 organic green tea bags
  • 2 TBS of raw organic sugar
  • 2 cups of spring water
Instructions
  1. Bring a kettle of water to the boil.
  2. In a teapot, add the teabags. Carefully pour in the boiled water and add the raw sugar. Jiggle the teabags and press them against the inside wall of the teapot with a teaspoon to squeeze out as much tea as possible. Gently stir the tea solution to dissolve the sugar.
  3. Cover with a lid and let the tea brew and cool down completely.
  4. When the tea has cooled down completely, carefully pour it in a sterilized glass jar.
  5. Then, carefully pour in the raw organic kombucha.
  6. Cover the mouth of the glass jar with a clean breathable cloth and tightly secure with a rubber band so that tea/kombucha mixture can breathe, at the same time keep out any insects or contaminants!
  7. Store the jar in a cool, dark, safe place to ferment. I kept mine in a kitchen cupboard.
  8. Check it daily. You should soon see some growth developing on the surface of the liquid. After about one week or two, you will notice a layer of jelly like mass on the surface. This is your new SCOBY. Congratulations! You are now a proud parent of a new SCOBY baby.
  9. When the SCOBY is about 1 cm thick or more, and more white/opaque than clear, it is ready to use.
Recipe by Padaek at http://padaek.com/how-to-make-kombucha-part-1-grow-your-own-scoby-mother-mushroom-baby/