Kombucha is hit-or-miss for many people...

But, I think I have it down so it tastes like Pineapple Soda!

CableCat's Recipe Book

I love to cook things that are worthwhile and good for the body and soul.

Kombucha (2 Quarts)

Ingredients

4 Green Tea Bags

4 cups boiling water

1/2 cup plain white sugar

About 4 more cups tap water

Kombucha Mother & Pellicle (The SCOBY)

A 2-Quart Jar

A cotton cloth & rubber band

Information & tips

Kombucha

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Instructions:

Sanitize your equipment, assuming you have a glass carboy and proper plastic/rubber airlocks. Spray with Star-san or wash with dish soap and boiling hot water.

Pour in all ingredients except Yeast.

Cover the jug with your hand and turn it upside down and shake it to aerate it and mix all ingredients

As an extra step, you can put a little sugar or honey, some lukewarm water, and the yeast into a small seperate bowl, and wait 10 minutes for the yeast to activa and start bubbling.

Finally, pour the yeast in and swirl it a bit, then put on your airlock!

Leave the jug in a place where you can check on it, and make sure it isn't too cold or hot. If you're doing it in secret, hide it in your closet or something. Otherwise, just put it on a counter or shelf in the kitchen where you can see it every day and check on it. Be mindful, in the initial fermentation if your yeast is reeeeeaaally happy it may cause the liquid to bubble up through the airlock and leak everywhere. Make sure you can clean it up, and make sure you're in the steady fermentation before you put it somewhere you can't see it, or where you'd be concerned about a mess.

Let this ferment for like 6 months or until the liquid becomes completely clear and the sediment all drops to the bottom and the airlock is still and not bubbling.

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