Homemade Kombucha

Homemade Kombucha History Kombucha, a fermented tea drink, has a long history dating back over 2,000 years to ancient China, where it was known as the "Tea of Immortality." The beverage spread to Russia and Eastern Europe, and by the early 20th century, it had gained popularity in the West. Kombucha is celebrated for its potential health benefits, including probiotics that support gut health. Today, it is enjoyed worldwide as a refreshing and tangy beverage that can be customized with various flavors. Ingredients 4 cups water 4 black or green tea bags (or 1 tablespoon loose tea) 1 cup granulated sugar 10 cups water 1 cup starter kombucha (from a previous batch or store-bought raw, unflavored kombucha) 1 SCOBY (Symbiotic Culture of Bacteria and Yeast) How to Cook Brew the Sweet Tea: In a large pot, bring 4 cups of water to a boil. Remove from heat and add the tea bags. Let the tea steep for 5-7 minutes. Remove the tea bags and stir in the sugar until completely dissolved. Let the sweet tea cool to room temperature. Combine with Water and Starter: Pour the cooled sweet tea into a large glass jar. Add the remaining 10 cups of water and 1 cup of starter kombucha. Ensure the mixture is at room temperature before proceeding. Add the SCOBY: Gently place the SCOBY into the jar. Cover the jar with a clean cloth or paper towel secured with a rubber band to allow air to flow while keeping out contaminants.