Large glass jar with tight sealed twist-off top
Bleach or Apple Cider Vinegar (to clean the jar for disinfectant)
4 bags of organic tea (2 green tea, 2 black tea)
1 cup of organic white sugar
3 liters of hot water
1. Clean your jar using bleach or apple cider vinegar (preferably a large jar like in the picture). Then air dry.
2. Boil a kettle full of water. Add in 4-5 bags of organic green and black tea, as well as 1 cup of white sugar. Mix well.
3. Once the tea is brewed, let the kettle cool off (for several hrs or overnight). Once the tea is cooled, pour all of it into your clean jar. Add in the mother with a little Kombucha tea.
4. Repeat the process of making tea until you have enough tea to fill the jar.
5. Place 3 thick paper towels on top of the jar to use as a lid. Use rubber bands to secure it from fruit flies.
6. Let your Kombucha ferment for about 2 weeks (1 week in the summer), or until it has reached your preferred flavor. It should smell and taste acidic, like vinegar. When fermenting the Kombucha, store it in a warm and dark place, possibly a closet.
7. Pour your Kombucha through a small strainer and filter into clean jars or bottles. Store for a few days in a dark place and then refrigerate until you are ready to drink it. Refrigeration will stop the fermentation process.
Drink a small cup each morning at breakfast for a nutritious way to start your day.
Remember to keep your mother in the larger jar with enough tea to cover it.
Add fruit to your refrigerated jars to add a variety of flavors (have not tried this yet)
Make sure when you handle your mother (changing it to a new jar) that you don't use metal wear or your finger. It could damage or kill the mother.
You will notice that a baby from the mother will form (another layer of the sponge-like fungus). You can keep it in the jar, throw it out, or give it to a friend to start their own batch of Kombucha.