Kombucha recipe

Ingredients For the Tea Base: 7 cups water ½ cup white granulated sugar 4 bags black tea (or 1 tablespoon loose leaf) 1 cup unpasteurized store-bought kombucha (unflavored) For the SCOBY: 1 SCOBY (Symbiotic Culture Of Bacteria and Yeast) Instructions Prepare the Sweet Tea: Bring the water to a boil. Remove from heat and stir in the sugar until dissolved. Add the tea bags and let steep until the tea cools to room temperature. Remove the tea bags. Ferment the Tea: Pour the cooled tea into a large glass jar. Add the store-bought kombucha. Gently place the SCOBY into the jar. Cover the jar with a tightly woven cloth (like a coffee filter or paper towel) and secure it with a rubber band. First Fermentation: Place the jar in a warm, dark place (70-75°F or 21-24°C) for 7-10 days. The longer it ferments, the more tart the kombucha will become. After 7 days, taste the kombucha. If it’s to your liking, proceed to the next step. If not, let it ferment a few more days. Second Fermentation (Optional, for Carbonation):