making kombucha

March 15, 2010

i am blessed by amazing friends who have taught me so many things … one of them is how to make kombucha! what a frugal, nourishing probiotic drink that i incorporate in my life daily. and i love the taste! this batch makes enough for a week or 2. i try to keep a new batch “brewing” in the pantry while i am enjoying what is ready to drink in the fridge. (i made a batch today and took these pics~!)

i think my friend kelly gave me this recipe …

Kombucha (makes 2 quarts)

3 quarts filtered water
1 cup sugar
4 tea bags of organic black tea (you can mix in a couple green teas with the black if you like)
1/2 cup kombucha from a previous culture
1 kombucha mushroom

(here’s the mushroom: =)

Bring three quarts filtered water to boil.  Add sugar and simmer until dissolved.  Remove from heat, add the tea bags and allow the tea to steep until water has completely cooled.

Remove tea bags.  Pour cooled liquid into a four quart jar (1 gallon–GLASS). and add 1/2 cupkombucha from previous batch.  Place the mushroom on top of the liquid.

Cover jar with a towel and rubber band…so it can breath although not allow dust or other in.  Wrap with a towel or place in a dark warm place.

In about 7 to 10 days the kombucha will be ready, depending on the temperature.  It should be rather sour and possibly fizzy, with no taste of tea remaining.   Transfer to covered glass containers and store in the refrigerator.

When the kombucha is ready, your mushroom will have grown a second spongy pancake.  This can be used to make other batches or given away to friends.  Store fresh mushrooms in the refrigerator in a glass container, never plastic.

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