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kombucha
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Kombucha

Kombucha is an ancient Asian drink that has been used for centuries as a health tonic. It’s often referred to as “mushroom tea” although it contains no mushrooms. Rather, it describes the appearance of the tea as it goes through the fermentation process and “blooms.”
Course: Drinks
Cuisine: American, Japanese
Keyword: kombucha, tea
Servings: 1 Quart

Ingredients

  • A large glass jar such as a canning jar
  • An unbleached coffee filter for the mouth of the jar
  • A rubber band or canning ring to hold the coffee filter over the mouth of the jar to avoid any contaminants getting in
  • 2 to 3 cups of pure water without chlorine or fluoride therefore, not tap water-distilled water will work well
  • 1/4 cup sugar
  • 1½ teaspoon loose tea leaves green or black
  • A metal tea ball for placing the leaves in
  • The starter you purchased
  • 1/2 cup distilled white vinegar
  • A wooden spoon for stirring

Instructions

  • Start with water hot enough to steep the tea. Add it to the jar. Add the sugar and stir until completely dissolved. Note that the bacteria and yeast will feed on the sugar, so add the full amount—don’t try to be diet-conscious.
  • Add the tea ball to the hot water. Steep until desired darkness. The longer the tea sits, the stronger the flavor will be.
  • Allow the tea to cool to around 68°F to 85°F. It needs to be warm, but not too hot, to start the fermentation process. Too hot, you’ll kill off the bacteria and yeast, so beware.
  • Add the starter according to the package instructions. If you’re beginning with a dehydrated starter, follow the instructions for activating it first, then add it to your kombucha recipe. Make sure you have already removed the metal tea ball from the water, so it doesn’t come into contact with the starter.
  • Add the vinegar and stir well.
  • Cover the mouth of the jar with the filter and secure it with the rubber band or the ball jar ring.
  • Store it in a cool, dark place with a temperature between 68°F to 85°F for 7 to 10 days. Note that the longer the tea ferments, the less sweet and more vinegar-like it will taste. It will develop a “bloom” that looks like a mushroom. Use this for your next starter.