Skip paying four dollars a bottle at the grocery store and try this instead.
I went from questioning kombucha, to loving kombucha, to brewing my own kombucha—with a few road bumps along the way., and before I understood what kombucha is or how it's made, I was skeptical—if not terrified.
I clearly learned more than I expected, including a whole new lexicon of words and phrases like"'buch,""starter," and"second fermentation." : Depending on the length of your fermentations, your first batch of kombucha will take around 1 1/2 to 2 weeks from starting to enjoying. And once you've started, you'll have a viable SCOBY, which means you'll want to start a new batch each time you've finished up the current one. Although none of the items or ingredients you'll need for kombucha are prohibitively expensive, you will need to buy the proper jars, along with tea, sugar, and tea towels.
I didn't use water that had been purified in any way and I didn't see negative consequences. You'll see resources online that will advise against using tap water, but I didn't notice harmful effects.Remove the tea bags and add 1 cup of organic cane sugar and a half-gallon of cold water. Stir to dissolve the sugar granules.
Use a wide-mouth jar: It's better for air circulation and it will make it easier to remove the SCOBY later on.When the tea is below 90°F , pour in the SCOBY and 1 1/2 to 2 cups of the starter liquid that the SCOBY arrived with .
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