Kombucha Recipe (How to make Kombucha)

Make Sweet Tea: In a large pot, bring water to a boil. Remove from heat and stir in the sugar until it dissolves. Add tea bags and set aside to steep until tea has come to room temperature.

Once cooled, remove the tea bags using a slotted spoon. Stir in starter tea.

Transfer to a large glass jar (or jars, if using 2) and, with clean hands, gently place the SCOBY on top. If you’re using two glass jars, you will need 2 SCOBYs, one for each.

First Fermentation: Cover the jar with coffee filters and secure it with a rubber band. Place kombucha in a cool dry place, at room temperature and out of direct sunlight. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample of kombucha into a glass to test. The longer the kombucha ferments, the tangier it will become, this is how you’ll know your SCOBY is alive and healthy, it will consume the sugar. It’s ready when there is a pleasant balance of sweetness and acidity.

With clean hands, remove the SCOBY– see notes!

Second Fermentation: Divide ginger and lemon juice among flip top bottles. Strain fermented kombucha into a pitcher in batches. Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top.

Secure bottle tops and place bottles in a cool dry place, at room temperature, and out of direct sunlight. Let it sit for 1 to 7 days to carbonate to your liking. Burp your bottles each day by opening and closing the top to release pressure.

Refrigerate to chill and stop fermentation. Enjoy!