Brew it yourself!
What you will need:
How to brew it:
The longer you let your kombucha ferment, the more vinegary and less sweet it will taste. You want to keep it room temperature and out of direct sunlight. The SCOBY can float to the top, middle, side, or anywhere and that is just fine! A new cream-colored layer might form, but it should attach to the SCOBY (if they separate that's fine too!). Some brown stringy bits might float under the SCOBY, sediment might collect at the bottom, or bubbles might also collect around the SCOBY, but these are all just normal signs of healthy fermentation, so it is nothing to worry about.
Once you have finished letting your kombucha ferment, remember to keep the SCOBY and put aside some of the tea to use as your next starter. Good luck!
- Glass jar(s) or stock pot
- Spoon/stirring utensil
- White sugar
- Black tea (bags or loose leaves)
- SCOBY (1 per jar)
- Starter kombucha tea
- Water
- Paper towel/coffee filter/tight-weave cloth (something to cover the jar)
- Rubber band (to secure the cover)
How to brew it:
- Bring water to a boil then stir in sugar until it is fully dissolved
- Remove from heat and add tea. Let it brew for about 10-15 minutes or to taste
- Once cool, remove the tea bags/strain out the leaves and fill jars
- Add the SCOBY and starter (or one or the other)
- Cover the jar with your preferred cover and secure it with the rubber band
- Allow it to sit 7-10 days, or to taste
The longer you let your kombucha ferment, the more vinegary and less sweet it will taste. You want to keep it room temperature and out of direct sunlight. The SCOBY can float to the top, middle, side, or anywhere and that is just fine! A new cream-colored layer might form, but it should attach to the SCOBY (if they separate that's fine too!). Some brown stringy bits might float under the SCOBY, sediment might collect at the bottom, or bubbles might also collect around the SCOBY, but these are all just normal signs of healthy fermentation, so it is nothing to worry about.
Once you have finished letting your kombucha ferment, remember to keep the SCOBY and put aside some of the tea to use as your next starter. Good luck!