By Jaimee Edwards
Kombucha is fermented tea. Provided here by Jaime from Cornersmith! Here a SCOBY ( Symbiotic Culture of Bacteria and Yeast) consume the sugars and c ... MORE
Strain kombucha scoby from the kombucha brew.
Reserve 1/2 cup of the brew to make another batch of kombucha.
With remaining kombucha brew you can now add slices of ginger or seasonal fruit pieces and allow for a second ferment of 2-4 days. This step will slightly carbonate your kombucha.
Boil water, add tea and dissolve sugar. Allow to come to room temperature.
In a jar that is at least 1 litre in volume, combine kombucha scoby, kombucha brew and tea/sugar mixture.
Leave to ferment at room temperature for 7 days. Kombucha brew is ready to drink after you have fermented it to your liking, at which point keep refrigerated. NB. The longer you leave your kombucha, the stronger the taste.
Reserve 1/2 cup of your new kombucha brew and repeat steps 1 to 3 to make another batch of kombucha.
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