June 3, 2015

Kombucha

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Thanks to our wonderful client and friend, Barbara Kephart, that was so kind to come and teach us how to make this. Now we drink it almost everyday here at the office to improve our digestion and immune system.

Ingredients

14 cups water

1 cup sugar

8 bags of tea (black or green)

2 cups kombucha from last batch

1 scoby

Equipment

large pot

1 gallon glass jar (we use a large pickle jar from costco)

6 16oz glass bottles or mason jars

coffee filters

Directions

1. Bring water to a boil. Remove from heat and stir in sugar to dissolve.

2. Put tea bags in water and allow tea to cool completely. Remove tea bags.

3. In the 1 gallon glass jar, add two cups of kombucha from the last batch and the 14 cups of tea.

4. Add scoby to the jar.

5. Cover the jar with a coffee filter and rubber band and place the jar in a dark, undisturbed area. (in a cabinet works)

6. Allow it to ferment for 7-14 days, checking the kombucha and scoby periodically.

7. Remove the scoby from the jar and set two cups of the kombucha aside for  your next batch.

8. Bottle the remaining kombucha and refrigerate.

9. Enjoy!

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