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This recipe comes from my good friend, Rachita Kenny, whom I was classmates with in graduate school. She helped keep me sane during the crazy times. I have her to thank for this magic! I have tweaked a few things to play around with the amount of sugar my scoby needs to survive and what's palatable in the end. This is the best I've come up with so far. Hope you enjoy it too!
Note: The scoby can grow A LOT over time. You can either separate it and give it away to your friends to make more scoby babies or you'll have to toss it if it gets too big, unfortunately.
Second Note: Set a reminder on your phone or post it on the refrigerator to switch and flavor your kombucha. This is necessary. We don't need any lids flying off from the fizz if you forget about it.
2- 1/2 gallon (64 oz) mason jars with lids that can seal
Small, tightly sealed glass jars/bottles
Ingredients: First fermentation
7-8 c brewed, room temp black tea
3/4 c cane sugar
Ingredients: Second fermentation OPTIONAL (flavoring)
2 c 100% fruit juice (I wouldn't suggest 2 c lemon/lime juice. I laughed at myself for that one. ;) )
Anything you think is flavorful.
Instructions: First Fermentation
1. Dissolve the sugar in the brewed tea.
2. Once tea and sugar mixture is room temperature, put in large mason jar and add the scoby. The scoby should float on top as it needs air to survive.
3. Place the coffee filter on top of the jar and keep in place with the rubber band.
4. Place the jar in a cool, dark place for 7-21 days. (I have been doing 14 days and that has worked for me. You may like it stronger at 21 days).
Instructions: Second Fermentation
1. Remove the scoby and 1 c kombucha and put it in your second 64 oz mason jar. This is the start of your next batch. The scoby needs the 1 c of kombucha to survive until you brew more tea.
2. Now you can add your flavoring(s) to the batch that just fermented for 7-21 days. (Remember, this is the one with NO scoby in it. Your scoby is now in a new jar with the 1 c of plain kombucha.)
3. Seal the jar and put it back in your secret kombucha hiding spot (dark and cool) for 2 days. This is where the fizz happens. If it's not fizzy enough for your liking, you can let it go another day or two. However, do not forget about it during this step.
4. Bottle it up into small glass jars with sealed lids and refrigerate. Drink away!
5. And then start over with your next batch. The gift that keeps on giving!
4/12/2018 04:51:00 am
Hi Anndrea, any suggestions on where to find a scoby baby?
4/16/2018 04:01:22 pm
GT has nothing on Anndrea Yetter just sayin'
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Anndrea is a culinary nutritionist serving the Central NJ area. She provides individual clinical nutrition consultations, personal chef services and in-home cooking classes.