The other day at work (I am a cashier at a health food store called "Akin's"), a sweet lady customer came in and gave me a kombucha mushroom scoby! I was so excited...and so was my husband, Joe, when he saw it...I knew he would love it because he has been wanting one for sometime and he loves working with new experiments for our health...and besides, we both LOVE kombucha! I have posted pictures of our new scoby below as well as a simple photo tutorial and recipe for making your own basic kombucha!Basic Kombucha
- 1 kombucha mushroom scoby
- 1 gallon of water
- 1 cup of sugar
- 1 teaspoon sea salt
- 5-8 black or green tea bags (we used 8 oolong tea bags)Boil one gallon of water in a large to medium sized pot, add a cup of sugar and a teaspoon of sea salt; keep simmering until all is dissolved.Remove from heat and add tea bags; let sit for 20 minutes and then remove tea bags.Then let the pot of tea sit until completely cooled and add it to your desired vessel (we used a vase that I cleaned out with all-natural, mild soap) and then add the kombucha mushroom scoby and cover the vessel with a breathable towel.
Depending on the temperature of the room, you will want your kombucha to ferment around 10-14 days...although if the room is 80 degrees it takes only a week for the kombucha to ferment completely (the warmer the room, the faster it will ferment; however you don't want the room to be too warm...that would make a not very good kombucha). Good luck and enjoy!