How to Make Kombucha

When making your own Kombucha, the best results are obtained using white sugar and black tea. I know, I know...sounds crazy. Typically, I would never suggest either of these ingredients. However, through the fermentation process, the vast majority of sugar and caffeine are transformed into other compounds. Kombucha is safe and healthy, as long as prepared according to directions. The end result is a slightly fizzy, sour drink (you can make it more or less depending on how you like it, by leaving it to ferment either shorter or longer).

Bring 3 quarts filtered water to boil, remove from heat, add one cup white sugar and steep with four bags of organic black tea. Once tea has cooled to room temperature, place in clean glass or ceramic bowl. Note: the acids will react with metal and plastic leeches, so do not use metal or plastic containers. Carefully place the "mushroom" on top of tea. Make an "x" with tape across the mouth of the bowl and cover with cheese cloth or a thin, clean towel. Place tea bath in a warm, preferably dark, spot where it can sit undisturbed for 8 to 12 days. This is just a guideline, it might take more days if necessary.

Always keep enough reserved Kombucha liquid (about one cup), along with the mother "mushroom", in a jar in the refridgerator for future batches. Do not be surprised if the mother "mushroom" grows "babies" on top during the process. This is normal. These can be carefully separated from the original and given to friends with some starter liquid or saved for other batches. Mushrooms last indefinitely, however, if mold develops, you should get rid of it. I fill glass bottles, with screw tops, with the liquid and keep in the refridgerator. A few times a week I have one for a refreshing drink and also for its medicinal tonic qualities.