Kambucha Tea is a slightly fermented sweet tea that uses a “Scoby”, (the starter) to bring the right bacteria to the fermentation process. It has sugar and about 1/2-1% alcohol. It also has probiotics and tastes like a fizzy apple tea. It is great for a hot day with ice and a good book.


1 clean gallon glass jar

3i/2 quarts of water

1 Cup of white sugar

8 bags, or 2 tablespoons of loose black or green  tea

2 cups of starter tea (left-over Kombucha or store bought)

I scoby per fermentation jar.

(You can buy them at some health food stores, you can get one on-line, or you can make one.)

            Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled.

            Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria in the first few days of fermentation.)

            Pour into the glass jar and gently slide the scoby into the jar. Cover the mouth of the jar with a few layers tightly-woven cloth or coffee filters to allow air, secured with a rubber band.

            Keep the jar at room temperature, out of direct sunlight, and where it won’t get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.

            Strain the fermented kombucha into bottles using the small funnel. Leave about a half inch of head room in each bottle.

            For more information: https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858

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