the raw chef | Kombucha
Chef Homestudy
Kombucha
1 quart black or green tea, cooled to room temperature
ź cup organic sugar
ź cup kombucha
1 SCOBY
1 clean tea towel or cloth made of a breathable material
1 large rubber band
Wooden spoon
1. Combine the tea & sugar in a wide-mouthed glass vessel (jar, bowl, etc.) and stir until sugar has f ully
dissolved.
2. Stir in the kombucha & add SCOBY.
3. Cover with cloth & f asten with a rubber band. Make sure the cloth is a tight enough weave to keep
out any bugs.
4. Keep jar in a cool, dark place f or approximately 2 weeks. The longer it is f ermented, the tarter it will
become.
5. Once desired f ermentation is achieved, remove the SCOBY and store your kombucha in a clean glass
container in the ref rigerator.
6. To f lavour, add whole pieces of f ruit or f ruit juice and let sit at room temperature f or 2 days.
7. For a f izzy brew, pour your kombucha into airtight containers and let sit at room temperature f or 2
more days.
8. Reserve 1 cup unf lavoured kombucha to start your next batch.
9. Transf er SCOBY to a clean glass vessel & repeat process f or your next batch.
Notes
ALWAYS WASH HANDS BEFORE HANDLING SCOBY.
Never let SCOBY come in contact with metal.