Kombucha
A refreshing homemade fermented tea with a tangy, fizzy finish. This recipe uses a SCOBY to brew a batch of kombucha that's ready to enjoy in about a week.
- Total time
- 10080 min
- Servings
- 8
- Calories
- 50
Ingredients
- 8 cups water
- 4 bags black tea
- ½ cup sugar
- 1 piece SCOBY
- ½ cup starter tea
Instructions
- 1
Boil 4 cups of the water in a large pot. Remove from heat, add the 4 tea bags and 0.5 cup sugar, and stir until the sugar dissolves. Let steep for 10 minutes.
- 2
Remove the tea bags and pour the sweet tea into a large glass jar. Add the remaining 4 cups cold water to cool the mixture to room temperature, about 20 minutes.
- 3
Gently slide the 1 SCOBY into the jar along with the 0.5 cup starter tea. Cover the jar with a clean cloth and secure with a rubber band.
- 4
Let the jar sit at room temperature, out of direct sunlight, for 7 to 10 days. The kombucha is ready when it tastes pleasantly tangy and slightly fizzy.
- 5
Remove the SCOBY and reserve it for your next batch. Pour the kombucha into bottles and refrigerate before serving.
Tools you’ll need
- Large pot
- Large glass jar
- Clean cloth
- Rubber band
- Bottles
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