RECIPES
Kombucha
by Livestrong_Recipes | Nov 10, 2018
Photo Credit: sewcream/ adobe stock
- PREP
- 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!
