Ingredients & Equipment
- •Black or green tea
- •Cane sugar
- •Healthy SCOBY and starter tea
Step-by-Step Method
- •Brew sweet tea and cool fully
- •Add starter tea and SCOBY
- •Cover with breathable cloth and ferment
- •Bottle for a short second ferment if desired
Timing & Readiness
- •Day 3-5: noticeable acidity
- •Day 7-10: balanced sweet/tart
- •Day 14+: more vinegar-like
Storage & Serving
- •Refrigerate finished kombucha
- •Keep SCOBY in fresh sweet tea between batches
Watchouts
- •Use clean, non-reactive containers
- •Avoid refrigeration during primary ferment