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Ingredients
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Base Kombucha
Flavoring Options
Method
Making the Base Kombucha
- 1
Boil Water and Brew Tea
In a large pot, bring 4 cups of water to a boil. Once boiling, remove from heat and add 4 black tea bags. Let steep for about 10 minutes.
- 2
Dissolve Sugar
Remove the tea bags and add 1 cup of sugar to the hot tea. Stir until fully dissolved.
- 3
Cool the Mixture
Allow the sweetened tea to cool to room temperature. This is crucial as hot liquid can harm the SCOBY.
- 4
- 5
Cover and Ferment
Cover the jar with a clean cloth or coffee filter secured with a rubber band. Let it sit at room temperature, away from direct sunlight, for 7 to 14 days. The longer it ferments, the less sweet and more vinegary it will become.
Flavoring the Kombucha
- 6
Prepare Flavorings
After the fermentation period, remove the SCOBY and set it aside in a clean bowl. Prepare your desired flavorings (e.g., grating fresh ginger, juicing lemons, or crushing berries).
- 7
Add Flavorings
In separate containers, mix the base kombucha with your chosen flavoring options. For example, for a ginger-lemon flavor, you would mix the kombucha with 2 tablespoons of grated ginger and 3 tablespoons of lemon juice.
- 8
Sweeten (Optional)
If you prefer a sweeter kombucha, add honey or agave syrup to taste.
- 9
- 10
Refrigerate and Serve
Once the second fermentation is complete, refrigerate the bottles. Serve chilled and enjoy your homemade Tofino Kombucha!
