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. 
