Kombucha

Kombucha is a tangy, effervescent beverage made through the fermentation of sweetened tea. It boasts a slightly sour taste with hints of sweetness, offering a refreshing and probiotic-rich drink. Originating from ancient China, kombucha has gained popularity worldwide for its potential health benefits and unique flavor profile.

Ingredients:

• 1 gallon of filtered water
• 4-6 bags of black or green tea
• 1 cup of white sugar
• 1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
• 1-2 cups of starter tea (previously brewed kombucha)

Instructions:

1. Boil the filtered water and steep the tea bags for 10-15 minutes.
2. Remove the tea bags and stir in the sugar until dissolved. Allow the sweetened tea to cool to room temperature.
3. Transfer the cooled tea to a clean, glass jar, leaving some space at the top.
4. Add the SCOBY and starter tea to the jar.
5. Cover the jar with a breathable cloth (like cheesecloth) and secure it with a rubber band.
6. Store the jar in a warm, dark place (around 70-80°F) for 7-14 days, allowing the kombucha to ferment. Taste-test it periodically until it reaches your desired level of tartness.
7. Once fermented, remove the SCOBY and reserve some kombucha as starter tea for your next batch.
8. Bottle the kombucha in airtight containers, leaving a bit of room at the top for carbonation.
9. Optionally, you can add fruit juice or flavorings for a second fermentation.
10. Seal the bottles and let them sit at room temperature for 1-3 days to carbonate.
11. Refrigerate the kombucha to slow down fermentation and enjoy it chilled. Remember to burp the bottles occasionally to release excess carbonation.

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