Kombucha

This popular fermented tea is loaded with probiotics – and flavor – and is a cinch to make at home.

Photography By Grant Beachy | February 09, 2016

Ingredients

  • 3 quarts filtered water
  • 1–1½ cups white sugar
  • 4–5 black tea bags
  • 6 ounces kombucha
  • 1 SCOBY (symbiotic culture of bacteria and yeast)

Instructions

Recipe from Joe Gady, Farming for Life

Boil water in a large stainless-steel pot. Add sugar and tea and stir until sugar dissolves. Let steep until cool or overnight. Pour tea mixture into a clear glass bowl. Add kombucha as a starter and stir. Place SCOBY on top, rougher darker side down, and leave at room temperature. Cover with a thin cotton cloth and rubber band. Place in a dimly lit well-ventilated area for 7–10 days. Remove the SCOBY and re-use in 
your next batch. Store the kombucha 
in a clear glass container in the refrigerator. Drink 4 ounces each day 
for optimal benefit.

Making your own kombucha requires a SCOBY (symbiotic culture of bacteria and yeast). Find one from a kombucha-making friend or neighbor or purchase one from FarmingForLife.com.

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Ingredients

  • 3 quarts filtered water
  • 1–1½ cups white sugar
  • 4–5 black tea bags
  • 6 ounces kombucha
  • 1 SCOBY (symbiotic culture of bacteria and yeast)
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