I just made and bottled my own Kombucha Tea
 

Kombucha is fermented tea. My sister gave me a bacterial starter called a "Scobie", to which I added one gallon of home-made green tea and 2 cups of sugar. I then left it to ferment in a dark, warm place for three weeks.

At the three week mark, I poured an inch of juice into the bottom of my bottles, filled the other 7/8ths with Kombucha, sealed the bottles, and let them sit for 4 more days. This caused the final fermentation/carbonization.

At this point, I stick them in the fridge and that stops the ferment. I put the scobie aside - it has grown, and I can use it to grow another batch using the same ingredients, until it grows so much that it splits. I then gift half the scobie to somebody who wants to make their own kombucha tea, and continue making my own.


The bacteria is a beneficial type. Since I started drinking it, I am digesting foods more easily. The average PH of the drink is between 2 and 3, yet it alkalizes the body. Sometimes I leave work feeling really crappy (saturated with computer radiation) - a couple jiggers of this homemade drink, and I feel like I've been outside hiking all day.

Kombucha - it rocks. I always thought it was hard to make - it couldn't be easier.

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