Description
Green tea kombucha is an excellent base for many delicious second-fermentation recipes. You may want to try continuous brewing if you drink a lot of kombucha.
Instructions
- Bring 2 cups of water to a boil. Remove from the heat and add the sugar. Stir until dissolved.
- Add the tea bags and let steep until the mixture cools to room temperature.
- Transfer the mixture to a half-gallon fermentation jar. Fill the jar close to the top with cool water. Stir once or twice so the liquids combine.
- Add the kombucha starter tea and the SCOBY. Cover the jar with cheesecloth or a coffee filter and secure it with a rubber band.
- Let ferment for 7-10 days at room temperature (ideally 75-85°F). Make sure to keep it out of direct sunlight.
- After 7 days, spoon some of the mixture out and taste it. If it has the balance of sweetness and tang you prefer, transfer it to glass bottles. Reserve 1/2 cup of this kombucha as starter liquid the next time you make kombucha tea.
- You can either refrigerate it now or take it through a second fermentation.
Notes
Use 4 teaspoons of green tea leaves in place of tea bags.
If you prefer kombucha with little carbonation, stop the fermentation process as directed in step 7. Bottle your kombucha tea and refrigerate it.
Save at least a 1/2 cup of kombucha to use as starter tea for your next batch.
If you prefer kombucha with flavors or with more carbonation, take your green tea kombucha through a second fermentation. Add fruit or herbs and let ferment in glass bottles for 5-7 days at room temperature. Refrigerate to stop the fermentation when you enjoy the taste of your green tea kombucha.
- Prep Time: 5 minutes
- Fermenting Time: 7-10 Days
- Cook Time: 15 minutes