Kombucha — FarmPal

Fermenting recipe yielding About 3.5 quarts. Stores for 1-3 months refrigerated.

Method
fermenting
Yield
About 3.5 quarts
Storage
1-3 months refrigerated
Difficulty
intermediate

Ingredients

  • •1 gallon filtered water
  • •8 bags black or green tea (or 2 tablespoons loose)
  • •1 cup white sugar
  • •1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
  • •1 cup starter liquid from previous batch

Instructions

  1. 1Boil half the water, remove from heat, add tea bags
  2. 2Steep 10-15 minutes, remove tea bags
  3. 3Add sugar and stir until dissolved
  4. 4Add remaining cold water to cool to room temperature
  5. 5Pour into gallon glass jar
  6. 6Add SCOBY and starter liquid with clean hands
  7. 7Cover with cloth secured with rubber band
  8. 8Ferment 7-21 days at room temperature (70-85°F)
  9. 9Taste daily after day 5 should be tangy but slightly sweet
  10. 10Reserve SCOBY and 1-2 cups liquid for next batch
  11. 11Bottle remaining kombucha, optionally add flavorings
  12. 12Secondary ferment 1-3 days for carbonation if desired