Kombucha Recipe

Boil 4 cups of water and steep tea bags for 10 minutes.

Stir in 1 cup of sugar until fully dissolved.

Pour the sweet tea into a large glass jar and add 10 more cups of cool filtered water.

Once lukewarm, add starter tea and gently place the SCOBY on top.

Cover jar with a breathable cloth and secure with rubber band.

Let ferment in a dark, warm place (70–75°F) for 7 to 10 days.

Once fermented to taste, remove SCOBY and save 1–2 cups as starter for next batch.

Transfer kombucha to bottles, adding fruit or flavorings if desired.

Seal and let sit at room temperature for 2–5 days, burping daily.

Refrigerate and serve chilled.