- • ½ cup raw sugar
- • 6 – 8 tea bags (green or black tea)
- • 300ml of boiled water
- • 1 litre room temp spring or filtered water
- • Kombucha starter (approx 100 – 250 ml of bought kombucha)
- • Tablespoon of grated ginger
- • Juice of a lemon
- • Wide mouthed bowl / crock
- • Sealable bottles (flip top lid bottles like Grolsch beer bottles)
- Boil 300ml of water in the kettle. Once boiled place water in a large bowl.
- Add the sugar and stir to dissolve. Add the tea bags and mix to make a strong tea-sugar concentrate.
- Leave to sit for 20 - 30 minutes to cool.
- Pour mixture into a wide-mouthed bowl or crock (avoid containers made of metal). Add the 1 litre of filtered water. Add the kombucha starter.
- Cover with a table cloth and seal with a rubber band.
- Leave at ambient temperatures for 4-5 days.
- Inspect to see the film of scoby growing on the surface of the liquid – that is your mother! (Take care of her –she is your mother and not your mother-in-law.)
- To induce secondary fermentation:
- Drain liquid into your sealable bottles and share the lemon juice and grated ginger between them. (Leave a little liquid in the bowl / crock with the mother – approx 10 -20 mls - never completely drain the vessel as the mother needs the liquid to survive.)
- Place sealed bottles in fridge for another 3-4 days (where they are undergoing a secondary fermentation - to create the carbonation).
- Then they are ready to drink.
- After you have first created the scoby, as seen in the video, you may only fill one bottle, but as the mother grows and you add more of the tea/sugar concentrate and more filtered water - you will fill more bottles.
- To keep feeding the mother, repeat the tea, water and sugar process – adding the cooled tea, water and sugar concentrate to the existing mother (left behind in the crock).
- She will grow in thickness and you can increase the volume of kombucha you make by adding and increasing enough tea and sugar that suits your taste buds.
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