Kombucha is brewed from sweetened tea and the recipe contains a cup of sugar per gallon of tea. Some people worry about the sugar content. During the fermentation process, the beneficial colony of bacteria consumes most of the sugar, so it has minimal effect on blood sugar. The sugar is simply the food for these beneficial bacteria and the beneficial acids, enzymes, and probiotics are a result of the fermentation.
Use organic ingredients whenever possible.
1 gallon water, not tap water
8 Earl Grey tea bags, caffeinated
1/2 cup kombucha, unflavored, unpasteurized
1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
- Fill gallon jug with water.
- Pour into large pot.
- Over medium-high heat, bring water to boil.
- Remove from heat.
- Add tea and sugar.
- Stir to dissolve sugar and steep with lid off.
- Water should cool to room temperature.
- When water has cooled, transfer to clean gallon jar.
- Add kombucha starter and stir.
- Add SCOBY carefully.
- Cover with cheesecloth and secure with rubber band.
- Keep in a bit of a warmer spot. If it is too cool, the fermentation process will be slowed down.
- Allow kombucha to sit for 2 weeks.
- Taste it and decide on your desired taste.
- Taste and strength will change with fermentation.
- Pour kombucha out top of jar to drink.
- Save SCOBY and enough liquid from bottom as starter tea for next batch.