Kombucha...gut lovin'goodness for 30c per litre!

1L wide neck sterile Glass Jar

500ml Boiling water

1/4 cup organic Sugar

3 Teabags

500ml filtered water(the chlorine in tap water can wilt your scoby in the early stages, once it is strong it will cope)

*Disolve sugar in boiling water

*Add teabags and steep until water is cool-any black tea bags are fine,I just love the chai flavour-

*Add cooled tea to scoby in jar, then fill to just below neck with the filtered water.

*Cover with fine cotton, cheesecloth or muslin-NOT cling wrap-mix needs to breathe.Sit for 7 DAYS to ferment. That's all there is to it!! ENJOY

My Kombucha does best in my pantry.

I have friends who keep it in their kitchen/laundry, as long as it doesn't get too much warmth or light it is happy.

I have been doing a second ferment lately, when after 7 days, I decant the original into a bottle with berries and seal(see pic above)for another week, which gives you a gorgeous pink bubbly! This second ferment has a bit more fizz...keep your eye on it,I have never had an explosion but it can happen-probably if the mix gets too warm.

Please feel free to sms or email me if you have any questions.