( Hands-on time: 30 mins )
Nutrition Info.(per serve)
1 litre filtered or cooled, boiled water
1/4 cup white sugar
2-3 tea bags or 2-3 teaspoons loose tea
at least 1/2 cup kombucha (from a previous batch so you can be sure it has live culture)
1 SCOBY (sourced from a kombucha-making friend or buy one from a health food store or online)
No nutrition information available for this recipe.
1 In a pot bring water to the boil. Remove from heat and add sugar and tea bags, stirring till sugar dissolves. Steep for about 10 minutes, or until brewed to your liking. Remove tea bags and leave tea to cool to room temperature.
2 Into a clean jar pour cooled tea. Add kombucha and SCOBY.
3 Cover jar with a cloth or paper towel and secure with an elastic band. Leave for 4-7 days somewhere where the temperature doesn’t fluctuate. The sourness will increase over time.
4 When it’s to your taste, remove the SCOBY, with clean hands, and put it in a container to keep with 1/2-1 cup of kombucha.
5 Bottle the remaining kombucha and store it in the fridge or a cool place till you’re ready to drink it.
Start with drinking 50ml a day and build up to around 250ml. Initially you might experience adverse symptoms, such as headache or diarrhoea. Just keep drinking small amounts before one meal daily. The beneficial bacteria can change your own gut bacteria within a few weeks.
Always have a glass of water after your kombucha so the acid doesn’t affect the enamel on your teeth.
Don’t start taking kombucha when you are pregnant or thinking of getting pregnant.