Servings<\/span>12<\/p>servings<\/span><\/div><\/span>Prep time<\/span>336<\/p>hours <\/span><\/div><\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t\n\t\t\t
Ingredients<\/h3>\n\t\t\t\t\t\t- <\/span>
14<\/span> cups water<\/span><\/p><\/li>- <\/span>
1<\/span> cup sugar<\/span><\/p><\/li>- <\/span>
8<\/span> black tea bags<\/span><\/p><\/li>- <\/span>
2<\/span> cups unflavored kombucha (store brought or previously made)<\/span><\/p><\/li>- <\/span>
1<\/span> three inch SCOBY<\/span><\/p><\/li>- <\/span>
\u00bd<\/span> cup fresh squeezed lemon juice<\/span><\/p><\/li>- <\/span>
2<\/span> Tbsp fresh chopped ginger<\/span><\/p><\/li>- <\/span>
1<\/span> Tbsp honey<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\t
Directions<\/h3>\n\t\t\t- Bring the 14 cups of water to a boil in a clean pot. Add the sugar and stir to dissolve. Remove the pot from the heat.<\/li>
- Add the tea bags to the water and let steep until the water cools to room temperature.<\/li>
- Remove and discard the tea bags.<\/li>
- Once the water is completely cooled (it MUST be room temperature, not hot at all), pour the tea into the large glass jar.<\/li>
- Gently stir in the kombucha starter.<\/li>
- Gently place the SCOBY inside the jar and then cover the jar opening with the cheesecloth. Wrap the top of the jar with the rubber bands to keep the cheesecloth in place.<\/li>
- Place the jar in a cool, dark spot that will not get too hot. Let the tea sit for 8 days.<\/li>
- After 8 days, the kombucha should have a thick SCOBY layer on top. You can peel it off and save it for your next batch of kombucha. Store it in the fridge in an airtight container until you are ready to use it. Also reserve two cups of plain kombucha at this point, saving it also for your next batch.<\/li>
- Strain the remaining kombucha into a clean pitcher.<\/li>
- Divide the kombucha into fermentation bottles, leaving about two inches at the top of each bottle.<\/li>
- Evenly distribute the lemon juice, honey and minced ginger into each bottle. Seal the bottles and then place then in a dark, cool room (room temperature, just not too hot), and let them ferment for about 5 days.<\/li>
- Move the bottle to the fridge and enjoy chilled within one month.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\t