- Pour some water in a stock pot and bring it to boil. Remove the pot from the heat, add sugar and stir it until it dissolves. Drop the teas that you have and let it stay in the pot until the water has cooled down to room temperature. (To cool the pot quickly place it on an ice bath)
- Once the pot has cooled, discard the tea in it by removing the tea bags or straining out the loose tea, and add the starter tea in it.
- Now pour this mixture into the 2 quart-size glass jars and slide the scoby in.
- Cover the jar with a tight weave cloth or coffee filter papers and secure them with rubber bands.
- Now place the jar somewhere away from direct sunlight at room temperature and leave it to ferment for around 7 to 10 days.
- After a few days, a cream-colored new scoby will start to form above the old scoby which is the surface of the kombucha. This new scoby might get attached to the old one or may remain separate which isn’t anything to worry about.
- After the 7th day, you need to start tasting the mixture every day so as to stop the fermentation process and bottle the mixture once it reaches your desired level of sweetness and tartness.
- Now remove the scoby and place it on a clean plate. Pour the prepared fermented kombucha into small bottles and add any juice or fruits that you want as flavor. Also keep a small amount of this fermented kombucha separately to be used as starter tea for the next batch.
- Finally store these small bottles of kombucha away from sunlight for 1 to 3 days so that it starts to carbonate. Then refrigerate it to stop it from further carbonating and fermenting.
- Your fermented kombucha is ready now ready to be consumed. Remember that you must consume the batch within the month.
Kombucha tea originated in the Far East 2000 years ago
In China, it is famously known as the ‘Immortal Health Elixir’
Used as a medicine in many parts of the world, and is also considered to relieve pain when applied directly to the skin