Local Kombucha Recipe

Brewing Instructions

1. 1

   Prepare the Tea Base

   Boil 4 cups of water in a pot. Once boiling, remove from heat and add the sugar and tea bags. Stir until the sugar is dissolved and let steep for about 15 minutes.

2. 2

   Cool the Tea

   Remove tea bags and allow the sweetened tea to cool to room temperature. Once cooled, transfer the tea to a large glass jar.

3. 3

   Add the Starter Tea

   Add 1 cup of starter tea to the cooled tea in the jar. This helps to lower the pH and creates a suitable environment for the SCOBY.

4. 4

   Introduce the SCOBY

   Gently place the SCOBY into the jar. It may float or sink; both are normal.

5. 5

   Cover and Ferment

   Cover the jar with a clean cloth or coffee filter and secure it with a rubber band. Place the jar in a warm, dark place (around 70-85°F or 21-29°C) for 7-14 days.

6. 6

   Taste Testing

   After a week, start tasting the kombucha daily until it reaches your desired balance of sweetness and tanginess.

7. 7

   Bottling

   Once finished, remove the SCOBY and reserve for your next batch. Pour the kombucha into bottles, leaving some space at the top. You can flavor it with fruits or herbs at this stage if desired.

8. 8

   Second Fermentation (Optional)

   Seal the bottles and leave them at room temperature for 3-7 days to carbonate. Then, refrigerate to stop fermentation.

9. 9

   Enjoy

   Chill your kombucha and enjoy! Remember to pour carefully to avoid disturbing the sediment at the bottom of the bottle.