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Kombucha

by Livestrong_Recipes  |  Jun 30, 2015

Kombucha
  1. PREP
  2. 15 m
  • COOK
  • 30 m
  • TOTAL
  • 45 m

Sure, you can buy bottles for a few bucks each, but it’s also pretty simple to make.

INGREDIENTS

SERVES 8

  • 8 oz Tap Water
  • 2 tbsp Authentic Japanese Green Tea (loose Leaf)
  • 1/2 cup Honey
  • 4 cups water
  • 1 Scoby
  • 2 cups Strawberries

DIRECTIONS

1 Add one-cup of water in a pot and barely bring to a boil. Add your tea in a mesh tea bag or tea infuser. Let sit in hot water for 20 minutes.
2 Remove tea bag/infuser and stir in 1/2-cup honey and stir to dissolve. The sugars in the honey are to feed the culture.
3 Add the cold water to the pot with the brewed tea and honey.
4 Once the temperature of the water is below 100 degrees Fahrenheit, add the Scoby. Cover with a cheesecloth; it needs air to "breathe" as it ferments. Let this sit in a warm environment, between about 72-80 degrees and avoiding direct sunlight.
5 Watch as a new Scoby will form (this is the culture doing its magic). The kombucha should be ready in about two weeks. Remove the SCOBY and a bit of the liquid. Store the SCOBY in the liquid in the refrigerator, as you'll use this for the next batch. Then, add fruit; mixed berries and apples work well. Store for another three to five days (depending on tastes). Strain fruit and your kombucha is ready to drink!