It has been 2 weeks and Scooby the Scoby is now ready to make kombucha. Yes, Scooby is a slimy, jelly-like glob. Let’s admit that he looks kind-of disgusting, but this mass of bacteria and yeast is what turns sugared tea into fermented tea, also known as kombucha. For my first batch, I am going to make a Honey-Green Tea Kombucha recipe from True Brews by Emma Christensen. This involves a basic recipe for kombucha with the use of green tea. Honey has antibacterial properties which can actually weaken the scoby, so the honey is added after the fermentation process during bottling.
Scooby the Scoby (Symbiotic culture of bacteria and yeast)
Honey-Green Tea Kombucha: Part 1
From True Brews, By Emma Christensen
14 cups water
1 cup white granulated sugar
8 bags green tea or 2 tablespoons loose green tea
2 cups starter tea from last batch of kombucha
1. Bring the water to a boil. Remove from the heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled.
2. Remove the tea bags or strain out the loose tea. Stir in the starter tea. Pour the mixture into a 1-gallon glass jar and gently place the scoby on top. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band.
3. Keep the jar at room temperature, out of direct sunlight, and where it will be undisturbed. Ferment for 7 to 10 days. Check the kombucha and the scoby periodically.
4. After 7 days, begin tasting the kombucha. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle!
Check back in 7-10 days to see the addition of honey and the bottling process!