kombucha plant fertilizer Organic Kombucha Scoby

kombucha plant fertilizer Organic Kombucha ScobyMake kombucha at home with our live organic scoby! Kombucha is a delicious, fizzy fermented tea full of healthy probiotics. There are 3 main steps to making kombucha: Make a scoby (symbiotic culture of bacteria and yeast). This is a rubbery film of bacteria and yeast that forms over your tea. It can take 3 4 weeks to grow and is a bit tricky to get right. First Fermentation make the kombucha (1 2 weeks) Second Fermentation flavor and carbonate the

Make kombucha at home with our live organic scoby! Kombucha is a delicious, fizzy fermented tea full of healthy probiotics. There are 3 main steps to making kombucha:

1. Make a scoby (symbiotic culture of bacteria and yeast). This is a rubbery film of bacteria and yeast that forms over your tea. It can take 3-4 weeks to grow and is a bit tricky to get right.
2. First Fermentation - make the kombucha (1-2 weeks)
3. Second Fermentation - flavor and carbonate the kombucha (4-5 days)

For a more detailed overview, check out our blog post here.

We've done the hard part for you, so you can start at the first fermentation.

First Fermentation:

• 14 cups of water
• 1 cup sugar
• 8 tea bags
• Scoby
• 2 cups unflavored store-bought kombucha. (You only need this for your very first batch. For future batches, use the kombucha saved from your prior recipe.)

1. Prepare 4 cups of sweet tea using caffeinated black tea and sugar and allow it to cool. 
2. Remove the tea bags and transfer the tea into a large glass jar. Add the scoby and kombucha.
3. Cover the jar with a towel or 2 cloth napkins and secure with a rubber band. This will protect your batch from dust/bugs and allow the kombucha to breathe.
4. Place your glass jar away from direct sunlight at room temperature. Try not to disturb the jar.
5. Wait for 1-3 weeks. Start tasting around day 5. You're looking for a tart, tangy flavor.

Second Fermentation:

1. Once you're happy with the tanginess, you're ready to bottle. Remember to set aside 2 cups of kombucha for your next batch, along with your scoby. Pour the remainder into airtight bottles.
2. Add flavors and/or sweeteners, if desired. Experiment with real fruit or juice. Ginger is a favorite; rosemary and thyme are safe bets.
3. Allow to carbonate at room temperature for 4-5 days.
4. Your kombucha is ready to drink! Refrigerate and enjoy within 2 weeks. If you added fruit or ginger, strain before drinking.

With every new batch of kombucha, your scoby will grow a new layer. This can be kept, gifted to a friend, or discarded.