Kombucha

Ingredients:

1/2 cup of SCOBY (fully fermented unflavored kombucha)

1/4 cup of organic cane sugar

3 cups of filtered water

2 tea bags (green, black, or one of each)

Fruit, herbs, ginger for flavorings. Chopped strawberries and a sprig of fresh mint is my favorite!

Boil water in a tea kettle. Add 2 teabags to a glass liquid measuring cup (I use a 4 cup).
Pour over about 1.5 cups of boiling water. Allow tea to steep for 10 minutes then remove tea bags.
Add sugar to the tea and stir with a whisk to dissolve. Add cool filtered water until it totals 3 cups.
*Tea should be room temp or cool NOT HOT before adding SCOBY.
Pour cooled tea into a glass bottle or jar. Add SCOBY. Cover with a piece of clean fabric (I use my unpaper towels) and secure with a rubber band.
Allow the tea to ferment at room temperature for anywhere from 7-30 days. It depends on your climate and the temperature of your house. It will ferment faster in warmer temperatures. Start tasting the tea daily after 6 days. It will start off sweet and gradually get more and more tart. The kombucha will form the pellicle on top. Simply pour a tiny bit out around that.
When the kombucha flavor is to your liking, SET ASIDE AT LEAST 1/2 CUP for your next batch.
Add fruit and herbs of your choice (see below). Let it infuse in an airtight bottle filled for a few days until the flavor and carbonation is to your liking. Strain the fruit (optional) and put in the fridge.

1/4 cup chopped strawberries + fresh basil or mint

1/4 cup frozen blueberries + fresh ginger

Do not forget to save some starter for your next batch! I made this beginner recipe in a small batch to keep it super simple but its really easy to double or quadruple this recipe!
When you make your next batch, you can use the solid pellicle in addition to the liquid starter OR just use the liquid. I have recently been tossing the pellicle in the compost and making it with just the starter liquid. Keep in mind your brewing container.
Do not make kombucha in a plastic container. If you use a glass jar with a spicket at the bottom (convenient for tasting), make sure the spicket isn’t plastic.
I store my finished, flavored kombucha in store bought kombucha bottles that I saved.
For more carbonation, stir the kombucha before bottling & flavoring. Also, make sure to fill up the bottles almost to the top and close tightly.
There are lots of Facebook groups and resources online for troubleshooting kombucha brewing if you need help!

Follow me on Instagram @yourtruepeace and check out my Facebook group Your True Peace for more food ideas!

With love, Amanda