Einfacher hausgemachter Kombucha

Directions

1. Boil the water in a medium-size pot. Add the sugar and mix until it dissolves completely.
2. Add the tea bags and leave them for 10 minutes.
3. Remove the teabags (don’t squeeze them) and leave the tea to cool down (wait until it’s completely cold).
4. Pour the tea into a large glass (min. 3 litres), add the scoby and kombucha.
5. Cover the jar with something light so the liquid can breathe and leave it to ferment for 2 weeks.
6. Leave to ferment in a room temperature for one to two weeks It should be away from sunlight and any source of heat (cooking devices, hot pots etc).
7. After tow weeks, you can start tasting your kombucha. It will become more acidic every day. When it starts having the right flavour for you can pour it into bottles or jars. You can also add some extra flavour now - fruits, spices, crystallised ginger, lemon peel, orange peel, chilli etc. And let it ferment for a few days more.
8. Kombucha is ready to drink immediately. You can keep in a fridge for 3 months.
9. Keep the scoby and about 200 ml of your kombucha as your next starter fluid.
10. Tips: Be aware of mould growth possibility. If for some reason, your kombucha develops mould, you should discard it. (sorry!)Use only glass containers - metals and plastic containers are not good for fermentation.