3 qts pure or distilled water
1 cup organic evaporated cane juice sugar
4 tsp. organic black (or green) tea
1 kombucha SCOBY
8 oz. kombucha tea
1 gallon wide mouth jar
Thin cloth to cover jar
1. Boil water & sugar allowing sugar to dissolve.
2. Move off heat add tea and infuse for 15 minutes.
3. Strain tea into wide mouth jar and cool to room temperature (Do not add SCOBY to hot tea!).
4. Add kombucha started tea (mix with wooden spoon) and then gently place SCOBY in jar, making sure that the rougher side faces down. (It may sink part way or all the way to the bottom – this is OK).
5. Cover jar with a piece of loosely woven cloth (the mushroom has to “breath”. Cotton. linen or paper towel will do just fine.)
6. Secure cloth with a rubber band to keep out any insects or contamination.
7. Place the jar in a warm, ventilated place to ferment for 7-10 days ( or more) without moving it, but away from direct sunlight and kitchen odors, plants and pets. (The ideal constant fermenting temperature is 85º F, but kombucha also ferments fine at lower temperatures.)
8. After 7 days check & taste the kombucha. It should have bubbles and the taste should have a sour bite.
9. When it is fermented, harvest the kombucha by pouring through a mesh strainer into glass bottles.
10. Store kombucha in fridge and begin a new batch with the baby SCOBY (and give away the mother!).
11. Store SCOBY in kombucha tea in glass jar covered with a cloth. (The SCOBY should NOT have any contact with metal.)
Claudia Keel may be reached at: