Kombucha Recipe
While I don’t use white sugar in my cooking or baking, the experts say it is essential for this recipe. The white sugar reacts with the tea and kombucha culture to produce acetic, lactic and glucuronic acid.
Recipe from Sally Fallon’s, Nourishing Traditions (used with permission)
Ingredients
Units
- 3 quarts filtered water
- 1 cup organic white sugar
- 4 organic black tea bags (I used Newman's Own black tea bags)*
- 1/2 cup kombucha from a previous culture (go to your natural foods store for this)
- 1 kombucha scoby or starter culture
Instructions
- Boil water in a large pot. Add sugar and stir until dissolved. Remove from heat and add the tea bags. Steep tea bags until water has completely cooled. Remove tea bags and pour cooled liquid into a 4 quart or larger glass bowl (not plastic). (Here’s a link to the glass container I use.) Stir in 1/2 cup kombucha and place the scoby on top. Cover loosely with a clean cloth or towel and transfer to a warm, dark place. Let mixture sit for 7-10 days. When the mixture is ready the scoby will have grown a spongy pancake and the tea should be slightly sour and fizzy. Remove the scoby and store in a glass jar in the refrigerator until you are ready to use again. (After your first time making kombucha the scoby will have grown a second spongy pancake. This can be used to make other batches or you can give one away to a friend.) Pour kombucha into a glass jar or pitcher with a tight fitting lid. Store in your refrigerator. Don’t forget to cross kombucha off your “I’ll never do that” list!
- * Updated 8/7/12 – Recently I’ve been using 3 black tea bags and 2 green tea bags or fruit tea bags. Currently, my favorite fruit tea is summer peach and apricot tea. A friend of mine has been making her kombucha with mango tea bags and says it’s her favorite yet.
Nutrition
- Serving Size: Makes about 2 quarts
Find it online: https://deliciouslyorganic.net/kombucha-and-a-giveaway/