How to make kombucha, Part 2: Finally, just brew the kombucha tea
 
Prep time
Cook time
Total time
 
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Recipe type: Beverage
Ingredients
  • 1 SCOBY
  • 2 cups of starter kombucha tea (from last batch of kombucha or store-bough raw/unpasteurised kombucha)
  • 4 litres of spring water
  • 10 green tea bags (organic)
  • 1 cup of raw sugar
Instructions
  1. First, make/brew your tea. In a tea pot, place the 12 bags of green tea. Pour in the boiled spring water and let the tea brew/steep. Gently stir and press the tea bags with a clean wooden spoon to extract as much tea as possible.
  2. Pour the brewed/steeped tea into a clean/sterilised 4 litre glass jar. Refill the tea pot with more boiled spring water, and again, pour the tea into the glass jar. Repeat for the remaining spring water.
  3. Add the raw sugar.
  4. Stir the tea and sugar mixture with a clean wooden spoon to fully dissolve the sugar and mix the ingredients together.
  5. Cover the mouth of the jar with a clean saucer and let the sweetened tea cool down completely.
  6. Carefully and gently, with your super clean (metal ringless) hands, pick up and place your SCOBY into the glass jar.
  7. Cover the mouth of the jar with a clean cotton (breathable) cloth and secure tightly with a rubber band. That’s practically it! Simple, right?!
  8. Let the kombucha ferment for 7-10 days. Keep the jar in a safe place at room temperature, away from direct sunlight.
Recipe by Padaek at http://padaek.com/make-kombucha-part-2-finally-just-brew-kombucha-tea/