- 1). Wash your hands, jars and working surfaces thoroughly with hot water. Avoid using antibacterial soap because this can contaminate the kombucha culture and destroy its healthy bacteria.
- 2). Fill the saucepan with 2 liters of water. Place the saucepan on the stove and set the burner to high. Add the tea bags when the water starts to boil. Reduce heat to low and let the tea brew for 20 minutes. Turn off the stove.
- 3). Scoop the teabags out of the saucepan with the slotted spoon and discard. Add 1 cup of sugar to the brewed tea and stir with the wooden spoon. Cover the pot with the lid and let sit on the counter until the tea is room temperature, approximately two hours.
- 4). Pour the cooled tea into the glass jar. Add 2 tbsp. of cider vinegar. Gently place the kombucha culture into the glass jar. Cover the jar with the dish towel and secure it with the elastic band.
- 5). Place the glass jar in a dark, undisturbed place such as a kitchen cupboard. Let it sit for about a week.
- 6). Take the glass jar from the cupboard and remove the dish towel. The original kombucha culture will have reproduced and will have formed a second culture. Wash hands and gently remove both cultures from the jar. Place the cultures in a large bowl. Pour 1 cup of the tea over top of the cultures and set aside.
- 7). Place the funnel over top of the glass storage containers. Pour the finished kombucha tea into the containers. Place the lids on tightly and let sit for about three days in a dark place at room temperature. Refrigerate after three days. Use the kombucha cultures in the bowl to repeat the cycle and make a new batch of kombucha tea if desired.
Subscribe to our newsletter
Sign up here to get the latest news, updates and special offers delivered directly to your inbox.
You can unsubscribe at any time