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Add tea to large mesh tea infuser.
Bring water to a boil, then turn off heat.
Add loose-leaf tea and organic sugar to boiling water.
Remove from hot burner.
Let tea steep to desired strength, then remove from liquid.
Cover with lid.
Allow to cool to room temperature.
Pour liquid into fermentation vessel.
Add SCOBY and starter liquid.
Cover container with clean cloth, kitchen towel, or handkerchief and tie with string or rubber band.
Taste kombucha periodically. Most batches will be ready in 7 to 14 days, but the temperature of your home and how sweet or sour you like it will vary your optimal fermentation time.
When fermentation has reached your taste preference, carefully remove the SCOBY and place it in clean bowl.
Reserve 1 to 2 cups kombucha to be used as starter liquid for your next batch. Store with SCOBY.
Use a funnel to pour the fermented tea into bottles.