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Simple Pictoral: How to make Kombucha on your kitchen table. There is an initial small investment in supplies that you will use over and over. After that, you just need a few bucks for sugar, teabags and flavoring each time. Things you need: Scoby Mother/yeastcake, 2 gallon glass jar (i bought mine at Krogers), 12 black orange pekoe teabags, 2 cups granulated sugar, 15 flip-top bottles (clintonville wine shop has them), fruit for flavor (we like raspberries or cherries or blueberries), ginger slices, kitchen towel with large rubberband, 2 gallons of filtered water, long plastic tube for transfering to bottles.
Method: heat 1/2 gallon water on stove and brew tea with your teabags. When brewed and hot, add and mix in sugar.
Cut up your cherries and ginger if bottling 10 day fermented tea. (You wont be doing these 2 steps the first time) Fill bottles with kombucha with tube and add fruit (couple sliced berries)/1 large slice of ginger to each bottle. Store bottles in a cool place, like a basement, for 3 days, this makes a second ferment and forms the fizz. Add the rest of your water to the clean jar, then the hot tea, mix, next pour in your scoby with 1 cup reserved kombucha as starter. Cover with dishcloth and seal with rubberband. Wait 10 days and repeat.
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