Kombucha is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a "symbiotic 'culture' of bacteria and yeast" (SCOBY). Actual contributing microbial populations in SCOBY cultures vary.
SCOBY (Symbiotic culture of Bacteria and yeast) is a syntrophic mixed culture, generally associated with kombucha production. It has been used in Eastern Europe, Russia and Japan for several centuries for its wide range of health benefits. 60-70% of our immune system is located in the gut as a vast network of lymph tissue referred to as GALT (gut associated lymphatic tissue). Now you can brew these amazing elixirs with ease right in your own kitchen! Make It Like So:
1. Fill your wide mouth 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 1 cup of sugar(preferably organic) and tea. The tea can be green, black, white, or oolong. Avoid tea with oils and flavored teas. Stir and allow to steep with the lid off. 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 your 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. Once achieved, refrigerate
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.