Kombucha – Two Recipes, Mild or Bold

Kombucha – Light, apple-y flavor

1 quart water
1/4 cup sugar per quart of water
2 teabags of black tea (Lipton, Tetley) per quart of water
1/2 cup of kombucha
1 scoby
(Scalable recipe, except that you only need one scoby per container)

Boil water, add sugar, remove from heat and steep two tea bags until the tea is room temp. To ferment the mixture, place te scoby and 1/2 cup of kombucha in glass container, fill with room temperature tea to 3/4 inch of the top, cover lightly and remove cover daily for a few seconds to let it breathe, or cover with a coffee filter and a rubber band for a no hassle brewing.

Ferment for 8-10 days, remove scoby/scobys and store it/them in 1/2 cup of kombucha (for starting your next batch, you’ll need 1/2 cup per quart). Pour remaining kombucha into an airtight container, add fruit for flavor, and leave out another 12-24 hours to carbonate, then store kombucha in the refrigerator.


Kombucha – Strong, sweet and sour flavor

1 quart water
1/3 cup sugar per quart of water
3 teabags of black tea per quart of water
1/2 cup of kombucha
1 scoby
(Scalable recipe, except that you only need one scoby per container)

Boil water, add sugar, remove from heat and steep two tea bags until the tea is room temp. To ferment the mixture, place te scoby and 1/2 cup of kombucha in glass container, fill with room temperature tea to 3/4 inch of the top, cover lightly and remove cover daily for a few seconds to let it breathe, or cover with a coffee filter and a rubber band for a no hassle brewing.

Ferment for 12-15 days, remove scoby/scobys and store it/them in 1/2 cup of kombucha (for starting your next batch, you’ll need 1/2 cup per quart). Pour remaining kombucha into an airtight container, add fruit for flavor, and leave out another 12-24 hours to carbonate, then store kombucha in the refrigerator.


Notes;
-Swap out up to 50% of the black tea for green tea for a new twist on the flavor
-Less sugar requires less fermenting time