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Kombucha. Bottled.
To make your own Kombucha you will need:

3 quarts water
1  cane sugar
4-6 tsps of caffeinated tea
1 Scoby
1/2 - 1/3 cup of Kombucha starter (this is basically already fermented Kombucha)
1 gallon glass container

Bring water to a boil and add sugar. Boil mixture for 5 minutes. Remove from heat. Add tea (in bags or plastic mesh strainer), cover and steep for 10 minutes. Remove tea. Add mixture to glass container and allow to cool to room temperature. Add starter, stir, then add Scoby to top. Don’t worry if the Scoby sinks below the liquid a bit, it will still be alright. Using masking tape, make an “X” across the top of the container. Cover with a cotton towel. Rubberband or tie around rim of container to prevent fruit flies. Place in a dark space for 5-7 days at 70-90 degrees F. At day 5, using a plastic or wooden spoon, taste Kombucha. The mixture should be a little fizzy and will get stronger each day left. When fermentation is complete, remove Scoby and new baby Scoby. Cover Scobies with starter (some of the fermented liquid you’ve just brewed) for a new batch. Strain remaining liquid into  glass or plastic containers using plastic mesh or cheesecloth and refrigerate. The Scoby and new baby Scoby will keep in the starter for about a week or in the fridge for even longer. 

Feel free to play around with different flavor combinations to customize your own tea.  

Note: do not use any metal utensils or containers with the Kombucha. 

I obtained this recipe from Corrine Bonafino if All In One Health, LLC http://www.myhealthimproves.com

Kombucha. Bottled.

To make your own Kombucha you will need:

3 quarts water

1 cane sugar

4-6 tsps of caffeinated tea

1 Scoby

1/2 - 1/3 cup of Kombucha starter (this is basically already fermented Kombucha)

1 gallon glass container

Bring water to a boil and add sugar. Boil mixture for 5 minutes. Remove from heat. Add tea (in bags or plastic mesh strainer), cover and steep for 10 minutes. Remove tea. Add mixture to glass container and allow to cool to room temperature. Add starter, stir, then add Scoby to top. Don’t worry if the Scoby sinks below the liquid a bit, it will still be alright. Using masking tape, make an “X” across the top of the container. Cover with a cotton towel. Rubberband or tie around rim of container to prevent fruit flies. Place in a dark space for 5-7 days at 70-90 degrees F. At day 5, using a plastic or wooden spoon, taste Kombucha. The mixture should be a little fizzy and will get stronger each day left. When fermentation is complete, remove Scoby and new baby Scoby. Cover Scobies with starter (some of the fermented liquid you’ve just brewed) for a new batch. Strain remaining liquid into glass or plastic containers using plastic mesh or cheesecloth and refrigerate. The Scoby and new baby Scoby will keep in the starter for about a week or in the fridge for even longer.

Feel free to play around with different flavor combinations to customize your own tea.

Note: do not use any metal utensils or containers with the Kombucha.

I obtained this recipe from Corrine Bonafino if All In One Health, LLC http://www.myhealthimproves.com