1 green or black tea bag (it can be decaffeinated)
1/4 cup of sugar (white, coconut palm or raw sugar)
4 cups of filtered water
1 piece of kombucha SCOBY
1/2 cup of leftover kombucha (or cultured apple cider vinegar)
Boil 2 cups of water and make a sweet tea with the tea bags and sugar (steep and stir until the sugar is dissolved.)
Add the remaining 2 cups of water to cool the tea down to room temperature.
Place tea, SCOBY and leftover kombucha in a glass jar with a large opening (so you can remove the new SCOBY after brewing.)
Cover the jar with a tea towel and use a rubber band to keep it in place.
Leave the jar to ferment in a warm location for 3-10 days. The exact time will depend on the room temperature.
To determine if the kombucha is finished, pour off a little of the liquid to taste it. It is finished when it has reached the desired level of sourness. (It starts really sweet and becomes sour over time.)
Strain the liquid into a plastic pop bottle or a swing-top beer bottle for the second ferment. Reserving a 1/2 cup of brewed kombucha for next batch. At this point the kombucha can be flavoured. See notes for more details about flavouring kombucha.
Allow to ferment for a further 1-5 days, until it is carbonated.
Refrigerate to stop the fermentation and enjoy within 2-3 weeks.
Kombucha can build up a lot of carbonation, so be sure to use a bottle that can handle the build up of pressure (no one wants an explosion!) Plastic bottles are good because you can squeeze them to see how well it is carbonating.
A new SCOBY may grow across the top of your bottled kombucha. Simply pull it out and throw it away before drinking.
Kombucha can be flavoured during the second ferment (bottled ferment) to taste like cream soda, sparkling lemonade or whatever your heart desires. Here’s my favourite flavours.