Kombucha is a delicious fizzy drink that naturally ferments tea and has several satisfying health benefits. It is known to lower the risk of cancer and help with joint pain, and is a great alternative to drinking pop. It can also be made at home through a slightly strange, but fascinating fermenting process.
- One Kombucha SCOBY
- Starter tea from prior batch of Kombucha
- Filtered water
- Prepare 8-10 bags of tea in 10 gallons of water with one cup of sugar per gallon.
- Let the tea cool down and make sure it is room temperature before adding the scoby.
- Once the tea is cooled down, add the scoby with the starter liquid.
- Cover the jar with paper towel and an elastic band and place in a dark spot that is at room temperature.
- The tea will ferment in 7-10 days. Add frozen strawberries or flavoured juice if desired.
The Kombucha will be plentiful and it is fun to watch it ferment while it brews. For those with a bit of a weak stomach, it may look really strange while the tea ferments. In fact, it can look downright gross. But, I promise that if you give it a try, you’ll fall in love with homemade Kombucha!