Kombucha

• 12 cup filtered water (must be warm enough to dissolve sugar)
• 6 each black tea bags
• 1 1/2 cup organic evaporated cane sugar (can lessen to one cup)
• 1 each scoby in liquid

1. Steep in water for about 20 minutes then remove tea.
2. Add sugar and dissolve in tea.
3. Allow the tea to cool to room temp and then pour into container you will store the kombucha.
4. Add the scoby and all liquid.
5. Cover with a kitchen towel or paper towel and seal with rubber band.
6. Keep in a cool dark place for 10 to 14 days.
7. Taste the kombucha to ferment to desired flavor.
8. The liquid will lessen in sweetness and have a more (tangy)vinegar taste as it ferments.
9. Use a straw to test to avoid introducing bacteria.
10. The scoby should have brown strains.
11. This means its healthy and should grow in size.
12. The scoby will produce a "baby."
13. You can easily separate from the "mother" by hand, wash and rinse hands with vinegar before handling.
14. Remove the scoby and the "baby"/ new culture formed during the fermentation process.
15. Reserve liquid for the cultures to be stored in airtight container until next batch.
16. Your kombucha is ready to be consumed!
17. Drink the kombucha plain, or add flavors with juice, fresh or dried fruit, ginger, chia seeds or herbs (1/2 tsp or more to taste 12oz to 16oz bottles).
18. Second ferment for carbonation: Pour kombucha into glass container, add flavorings and seal with lid.
19. Allow 2 to 4 days to carbonate at room temp, be sure to "burp"(open the lid to release pressure)and then store in the refrigerator.
20. You can also start the next batch immediately rather than storing the scoby.
21. Notes: Can use molasses instead of cane sugar, but takes longer to ferment.
22. White tea works as well instead of black tea.
23. Great resource for more kombucha adventures: http://www.kombuchakamp.com/

water, black tea bags, cane sugar

Taken from cookpad.com/us/recipes/362833-kombucha (may not work)