DIY KOMBUCHA RECIPE

Best Health - - NATURALLY -

IN­GRE­DI­ENTS

1 gal­lon of clean water (prefer­ably not straight from your tap) 1 cup or­ganic white sugar 8 or­ganic caeinated tea bags (I rec­om­mend an or­ganic Earl Grey) ½ cup kombucha (op­tional*) 1 SCOBY (get one on­line, at your lo­cal health food store or from a health-lov­ing friend!)

METHOD

1. Fill your gal­lon jug with water and then pour that into your pot. (This is an easy way to mea­sure the vol­ume you need.) 2. Bring water to a boil and re­move from heat. Add sugar and tea. Stir and al­low to steep with the lid o‚. You want your water to cool to room tem­per­a­ture. 3. Once water has cooled to where you can stick your fin­ger in and it’s nei­ther too hot nor too cold, trans­fer it to your clean gal­lon jar. Stir in the ½ cup of kombucha*. Use a wooden spoon to add your SCOBY. 4. Cover with cheese­cloth and se­cure with a rub­ber band. Keep in a slightly warm spot, like be­side your oven or on top of your fridge. By the win­dow in the win­ter would be a bad idea as the cooler the area, the longer it will take to fer­ment. 5. Be pa­tient. Let sit for 2-4 weeks. Start tast­ing it af­ter two weeks and then ev­ery few days un­til it’s to your de­sired taste. 6. *If you don’t have a ½ cup of kombucha, it’s okay. This sim­ply acts as a starter. It just might mean your kombucha will take a lit­tle longer to fer­ment.

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