Difficulty: Medium Prep Time: 20 Mins
Derived from The Da Vinci Road; Observation and the Art of Learning by Rebekah Rising.
- Make your tea. High quality organic tea leaves make the best kombucha. Fill glass gallon jar with tea up to curve of jar, about 2 1/2 inches from rim.
- Add one cup of pure cane sugar to the gallon of tea and stir until dissolved.
- Wait until tea is room temperature and then add your mother/SCOBY (Symbiotic Culture Of Bacteria and Yeast) and starter kombucha.
- Cover with coffee filter and rubber band to secure, or string. Place in warm, dark location for seven days.
- After 7 - 10 days, move jar to cool, dry location, like a fridge set at 45 degrees for 14–21 days.
- Taste test occasionally to find your preferred dryness. When kombucha tastes sweet or dry enough for you, take out the SCOBY and the new baby SCOBY and make two new batches. Strain and bottle your kombucha, or just strain and refrigerate. It is ready to drink! Be sure to share a SCOBY with a friend and spread the kombucha craze.
- Hint: You can make your own SCOBY by buying a bottle of live-culture kombucha at a co-op or health food store. Make kombucha by the recipe above, using a cup of the bottled kombucha in place of a SCOBY. A real SCOBY will develop but it will be thin and that first batch may not be very strong or good-tasting yet. Don’t give up—make kombucha again, using your thin new SCOBY and some of the liquid. The next SCOBY will be hardier and your kombucha will be stronger flavored and good to drink!