1 gallon water
1 cup sugar (plain white is always recommended in recipes but I use evaporated cane
4 Tablespoons black or green tea (herbal will not work)
1/2 cup kombucha drink from already made batch or what's used to store
Mix water and sugar and bring to a boil in a pot.
Turn off heat and add tea.
Cover and steep 15 minutes
Strain tea into glass or ceramic (crock) container.
Someone wide, Preferably as wide or wider than it is
Allow to cool to body temperature.
- Add the 1/2 cup mature
kombucha liquid and place the komcuha culture in the liquid with the
firm opaque (whiter) side up.
Cover with cloth and store in a warm place (ideally 70-85 degrees).
If it's cooler it will work but will take longer.
- After a few days to a 1 week you will notice a skin forming on
It can take anywhere from 7-28 days depending on the temperature and
size of your batch.
Taste the liquid by inserting a straw.
It's done right when it's between sweet and sour/vinegar taste and is
If you let it go too long it will taste too vinegary.
- Once it reaches the acidity you like, start a new batch and store
your mature kombucha in the refigerator.
You now a two mothers,
the original one you started with and the new one (the skin that formed
on your first batch).
Use either the new or the old mother in
your new batch and pass the other to a friend or compost
- BED (Body Ecology Diet)
- GFCF (Gluten-free/casein-free)
- or cane sugar-free
- SCD (Specific Carbohydrate Diet)
- Traditional Diets/Weston A. Price
- Fermented Foods
Wild Fermentation by Sandor Katz