Kombucha tea

Kombucha tea
Preparation: 20 min
Cooking: 10 days
Portions: 8


    First fermentation F1
    Kombucha scoby mother and it's liquide
    200 g of white granulated sugar
    2 liters of water
    2-4 tsp of tea or tisane

      Second fermentation F2

      Select a container of glass or earthenware with a wide opening to allow proper breathing.
      Containers and tools should always be clean.
      Boil water
      Brew tea and dissolve the sugar.
      Strain and let cool.
      Add to the sweet tea the active scoby kombucha mother and it's liquid.
      Cover the opening of the bowl with cheesecloth so that insects and debris will not get through.
      Leave to ferment 7 days.
      Active culture scoby can be kept in the fridge in a closed bottle for three months in the in 200ml bottle of Kombucha tea.

      In a glass jar tightly closing, pour the liquid resulting from the first fermentation and add up to 20 % juice, fruit, ginger or spices.
      Close the jar or bottle tightly and let ferment at room temperature for three days. Let the gas escape regularly (1-3 times a day ) by opening the bottle or container.
      After three days, filter and bottle.
      Keep kombucha in the refrigerator and consume a glass a day.