Kombucha

Prep Time 1

Fermentation Time 21

Course Beverage, fermented

Cuisine Fermented

Makes 1 gallon

1 one-gallon/4L or larger glass jar or ceramic container preferably with spigot at bottom, but not essential
Bottles to hold secondary ferments; pint-,quart-, or half-gallon sized-- bottles with tightly sealable caps, such as growlers, recycled mineral water bottles, or Grolsch-style swing-top bottles
Swatch of cloth to cover the opening-- dish towel, tea towel, or paper coffee filter to cover the container's opening (not cheesecloth--flies can get through!)
large rubber band or twist ties
funnel for bottling

3 liters (100 fl. oz) filtered water
6 bags (6 teaspoons or 12 grams loose-leaf) tea- any combination black, green, white, oolong, or pu-erh
160 g 7 fl. oz./160 ml raw or white sugar
1 SCOBY kombucha culture, 125g or 4 oz or larger by weight
250 ml (1 cup) mature kombucha
Optional Flavorings (e.g. berries, fresh fruit, fruit juice, coconut water, herbs, ginger, etc.)

NOTE: You want the new SCOBY to form as large in diameter as possible. It forms at the top of the liquid, so if you're using a one-gallon container, be sure you fill the container only to the widest part (i.e. lower than the shoulders or neck of the jar).
Boil 1 quart/liter of filtered water (in a tea kettle or 1-gallon or larger pot).
Add tea bags (or if using loose tea, add tea to muslin bags or tea ball) to pot.
Pour boiling water into pot. Let tea steep for 30 minutes.
Remove tea bags from pot. Add sugar and stir to dissolve.
Pour remaining (cool) filtered water into pot. Wait until the temperature drops to 100°F/38°C or below.

Dispense tea into the glass or ceramic fermentation container.
With tongs or clean hands (soaked in vinegar), carefully place the SCOBY into the tea. Add the mature kombucha (liquid the SCOBY was sitting in) to the container.
Cover with a cloth and secure with a rubber band. Store in a dark, well-ventilated area (keep out of direct sunlight). If using a transparent container, wrap a towel around it to minimize light.
Fermentation temperature should be between 72°F-84°F or 22°C-29°C. Use a seedling mat to increase temperature by a few degrees if it is cooler than that, or ferment on the top of a refrigerator where it is slightly warmer.
Give it some good vibes, and your newly created universe will prosper!
Taste a bit after 7 days by dispensing some from the spigot. If using a container without a spigot, gently insert a straw into the jar (pushing the SCOBY aside). If it's too sweet, let it ferment longer. If you like the taste, it's ready for secondary fermentation and bottling (see next section). If you don't plan on a secondary fermentation, then move it to the fridge (to stop further fermentation) and enjoy!
If it's too tart, then adjust the time next batch. If it's WAY TOO TART, then you can use it as vinegar.

Add herbs and juice to clean glass bottles (with either a swing top or one with a tightly sealable cap.) Use ratio of 1:16 fresh juice to kombucha (1 ounce juice per 16 oz. kombucha). Use roughly 1 teaspoon (5ml) dried herbs per 16 oz. kombucha.
Top with plain mature kombucha. Leave no more than 1/2" of head space in the neck of the bottle. Close tightly.
Ferment bottle(s) at room temperature for 1-7 days, “burping” the bottles over a sink every day to relieve excess pressure that may build up. Be careful when opening bottle! Contents will build up pressure. If a bottle is very feisty with built-up carbonation, chill it to relax some of the carbonation.
Move to refrigerator and enjoy (or swap with your fellow Fermenters)!
Serve chilled. Enjoy in moderation.

Keyword fermented, kombucha, probiotic, vegan