Kombucha recipe

Ingredients

2 litres of water (filtered if possible)
2 tea bags - either green, black eg Assam or if you prefer non-caffeine use Rooibos or hibiscus
110g or half an American cup size of sugar of your choice
A kombucha SCOBY (the jelly fish-like object in the jar on the right usually available from online eBay and Amazon private sellers)
A quarter cup or 60ml of kombucha either bought or ready made from your last batch 

1.     Boil the water in a saucepan and take off the heat. 

2.     Add the tea. 

3.     After 10 minutes, strain the tea out, add your sugar and stir. 

4.     When the tea mixture has cooled down to room temperature pour into a big glass jar which has been sterilised. 

5.     Add your kombucha from a last batch or a bought one, plus the SCOBY and put a kitchen towel on top with an elastic band to keep the flies away (they can be very attracted!). 

6.     Put the mixture somewhere dark in your home like a cupboard and leave to ferment for between 6 - 7 days. Try the mixture and take it out of the cupboard ready to drink when it is a little fizzy on the tongue, not too sweet or vinegary for your liking. If you leave it to ferment too long the mixture can become too vinegary - try it now and again to see when the taste suits you best. The length of time needed for the tea to ferment (the sugar to be eaten by the bacteria, and the carbon dioxide which provide the fizz to develop will depend on the temperature of the room, the weather, the season, the strength of the tea, the type of tea, and the earth the tea was grown in). 

7.     Remove the SCOBY. 

8.     Using a funnel, pour the kombucha into a sterilised bottle with a swing lid. 

9.     Store in the fridge with lid tightly on and drink as you feel like it.