Kombucha
This is a two-fermentation process to make kombucha. For a more detailed description, see my post at https://theherbanfarmer.com/making-kombucha-its-easy/ Email me at deb@theherbanfarmer.com with any questions.
Servings: 4 pints
Equipment
- 2 half-gallon Ball jars
- 4 pint Ball jars with lids
Ingredients
- 1 SCOBY
- 3-4 bags tea of your choice or 2-2.5 tsp loose leaf tea
- 6 cups boiling purified water
- 1/2 cup sugar for first ferment
- fruit, juice and more sugar for second ferment
Instructions
Step 1: First Ferment - Week 1
- Add your tea to half-gallon Ball jar. I recommend clipping the bag(s) to the side of the jar for easier removal when the tea is done.
- Pour in 6 cups boiling purified water; let steep for 15-20 minutes
- Remove tea; stir in 1/2 cup sugar; cover opening with paper towel & band; set aside to cool to room temperature.
- Add the SCOBY to cooled tea, replace the lid, write the date on the jar. Keep in cool dark place to ferment for a week.
Step 2: Second Ferment - Week 2
- Make a second jar of sweet tea following instructions for First Ferment.
- When this new tea reaches room temperature, move the SCOBY from the old jar to the new batch. Add a splash of kombucha.
- Fill pint jars with about 1 TB sugar and fruit or juice of your liking, about 3/4-1" deep.
- Pour equal amounts of the remaining fermented tea into the pint jars. You can add a little purified water to them to bring the levels up. Write the date on the jars, keep in a cool dark place to ferment for a week (or more if you prefer more sour).
Final Notes
- Repeat both Steps weekly for a 3-4 pint supply of kombucha. If you want to take a break, you can store your SCOBY in a jar of kombucha in the fridge for months.
- Your SCOBY will grow more layers over time —just separate and store the extras in a jar in the fridge. Or you can get an extra half-gallon of kombucha fermenting if you want more than 3-4 jars a week.