Here is 7-year-old’s assessment of his dad.
Apparently, the old guy is as cool as a Tesla (but well, the cost is too high and maintenance is a pain in the butt).
The guy doesn’t do so well in the funny and nice departments either.
I agree, son. I agree.
(Adapted from Live Eat Learn)
For one 14-cup jar
11 cups water
160 g sugar
6 bags of black tea or green tea (I used 7 bags of fruit black tea)
1.5 cup plain kombucha
Paper towels, napkin, rubber band
Fruit or fruit juice (optional)
Honey or sugar (optional)
- In a large clean pot, bring to boil 11 cups water. Remove from the heat.
- Add sugar and stir until dissolved.
- Add tea bags and let the water cools to room temperature.
- Discard the tea bags.
- Pour the cool sweetened tea into a jar.
- Add 1.5 cup plain kombucha.
- Use your clean hand to gently place a scoby into the jar.
- Cover the jar with paper towels or a few layers of napkin. Tight with a rubber band.
- Set the jar at room temperature for anywhere between 6 and 10 days.
- Note #1: Use a paper straw to draw some of the tea to taste its sweetness to your liking.
- Note #2: Reserve 2 cups from this batch to make the next kombucha batch.
- Strain kombucha into airtight bottles.
- Add honey or sugar if using
- Note #3: you can add 1 tbs honey/sugar per cup
- Add fruit or fruit juice if using.
- Note #4: you can add 1 tbs of mashed fruit or fruit juice per cup
- Note #5: a few ideas include: a slice of orange, puree mango,
- blueberry jam (cooked blueberries with water and sugar),
- puree pineapple and basil,
- puree strawberries and basil,
- puree mint with lemon juice and brown sugar,
- grated ginger with lemon juice and sugar,
- apple juice with a stick of cinnamon.
- Let the kombucha fermented for another 3-10 days.