All the deliciousness with all the health benefits!
Ingredients:
- Distilled Water (60 oz)
- 4 Passion Tea Bags (Hibiscus)
- 1 Cup White Sugar
- ½ Cup Starter Tea or Distilled White Vinegar
- SCOBY
Materials:
- Quart Size Glass Jar (I used a cleaned out pickle jar)
- Pot to boil water
- Paper towel or breathable material
- Rubber band
- Wooden spoon
Step 1:
Bring the distilled water to a boil on the stove. Remove from heat. Pour water into the glass jar.
Step 2:
Add the sugar to the water and stir until completely dissolved.
Step 3:
Add tea bags to the water and sugar mixture and steep the tea for 15 minutes. Remove the tea bags and wait until the mixture is mostly cooled.
Step 4:
Once the mixture is mostly cooled, add the starter tea or distilled white vinegar and the SCOBY.
Step 5:
Cover the opening of the jar with your breathable material. I used a paper towel. Secure with a rubber band.
Step 6:
Place the jar in a dark, but warm place for 7-30 days depending on how you like your kombucha. I usually brew mine for about 10 days.
Step 7:
Strain out the SCOBY pieces and refrigerate in glass jars to pause the fermentation process. Enjoy!
OR To make the kombucha fizzy: strain and pour into airtight containers leaving enough space to add in 1/2 Cup 100% organic fruit juice or fresh/frozen fruit to the mixture and set out for another 3-5 days. This process is called second fermentation and it makes the kombucha fizzy. After it’s done, strain once more and refrigerate. NOTE: you may need to “burp” your bottles to let the compressed air out so your bottles don’t explode.
