How To Make Homemade Kombucha
If you love sweetened tea that is fermented to achieve a sour and tangy taste, this Kombucha recipe is right for you. Can be made in just an hour.
Bring 1 quart of the water to a rolling boil in the stockpot. Add the sugar and stir until the sugar has dissolved.
Remove the pot from heat and add the tea. Let stand for at least 10 minutes to steep the tea, though it’s also fine if you end up letting the tea sit for a few hours. Remove the tea before continuing.
Pour the sweet tea into a 1-gallon jar and add the remaining 2½ quarts of water.
Check the diluted sweet tea mixture with a clean finger to make sure it has cooled sufficiently before adding the prepared kombucha or the scoby.
Slip the scoby into the jar of liquid. Cover the jar with a double-layer of cloth and secure it with a rubber band.
Place the jar somewhere out of the way, away from direct sunlight, and at a steady room temperature.
Let the kombucha ferment for 7 to 14 days, or until desired.
- Calories: 63.27kcal
- Fat: 0.07g
- Saturated Fat: 0.02g
- Monounsaturated Fat: 0.01g
- Polyunsaturated Fat: 0.02g
- Carbohydrates: 16.24g
- Fiber: 0.56g
- Sugar: 12.74g
- Protein: 0.17g
- Sodium: 2.79mg
- Calcium: 15.03mg
- Potassium: 31.00mg
- Iron: 0.93mg
- Vitamin A: 8.02µg
- Vitamin C: 0.92mg
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