Kombucha cultures typically contains many strains of beneficial yeasts that turn sugar into alcohol. One particular strain of bacteria, Gluconacetobacter xylinus ferments the alcohol from the yeast into acetic acid. This lowers the alcohol content in the Kombucha and increases the probiotic metabolite content. Learn more about Kombucha

Kombucha Tea Recipe – 1-Gallon

Scale up or down depending on the size of your vessel

Supplies

• 1 cup sugar
• 4-6 bags tea –  for loose leaf, 1 bag of tea = 1 tsp
• Kombucha Starter Culture – SCOBY
• 1 cup starter liquid
• purified/bottled water
• tea kettle
• brewing vessel
• cloth cover
• rubber band

Steps

1. Boil 4 cups of water.
2. Add hot water & tea bags to pot or brewing vessel.
3. Steep 5-7 minutes, then remove tea bags.
4. Add sugar and stir to dissolve.
5. Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.
6. Add SCOBY and starter liquid.
7. Cover with cloth cover and secure with the rubber band.
8. Say a prayer, send good vibes, commune with your culture (optional but recommended).
9. Set in a warm location out of direct sunlight (unless vessel is opaque).
10. Do not disturb for 7 days.

• After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time.  If too sweet, allow to brew for a few more days.  Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary.
• Decant & flavor (optional).
• Drink as desired! Start off with 4-8oz on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifyer and you want to flush the newly released toxins out.

(Recipe Source)

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1) The classical : lemon/cucumber:

Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced ​+ 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The granite : Strawberry/Lime

Mix in a pitcher : 10 cups of water + 6 strawberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The digestive : Fennel/citrus

First: infuse 1 to 3 grams of dried and crushed fennel seeds in 150 ml of boiling water for 5-10 minutes. Allow to cool.

Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange ​​+ 12 fresh chopped mint leaves + the infusion of  fennel seeds. Leave in refrigerator overnight before serving.

4) The antiOX : Blackberry/Sage

Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.

Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) WATERmelon  : watermelon/Rosemary

Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The exotic : Pineapple/Mint

Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The traditional : Appel/cinnamon

Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8.) The zingibir : Ginger/tea

In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.

Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

9.) All Citrus Flavored Water

Adds refreshing tartness to water — slice 1 orange, 1 lime, 1 lemon into rounds, then cut the rounds in half. Add to jar, press and twist with a muddler or the handle of a wooden spoon. Press enough to release some of the juices, but don’t pulverize the fruit into pieces. Fill the jar with ice. Pour in water to the top. Stir it with the handle of a wooden spoon or a chopstick. Put a lid on it, put it in the fridge, and chill.

10.) Raspberry Lime Flavored Water

Beautiful color and mildly tart – Quarter 2 limes; with your hands, squeeze the juice into the jar, then throw in the squeezed lime quarters. Add raspberries. Press and twist with a muddler to release some of the juices (don’t pulverize the fruit). Fill the jar with ice, then add water to the top. Stir, cover, and refrigerate.

11.) Pineapple Mint Flavored Water

A hint of minty sweetness –  Add a sprig of mint to the jar–you can throw in the whole sprig; or, remove the leaves from the sprig, if you prefer to have the mint swimming around and distributing in the jar. Muddle the mint–the goal is to bruise the leaves and release their flavor–don’t pulverize them into bits. Add pineapple pieces, press and twist with the muddler to release juices. Add ice to the top and then water. Stir, cover, and refrigerate.

12.) Blackberry Sage Flavored Water

Subtle, refreshing flavor – Add sage leaves to jar and bruise with a muddler. Add blackberries; press and twist with muddler to release their juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.

13.) Watermelon Rosemary Flavored Water

Lovely flavor combo – Add a sprig of rosemary to jar and muddle gently (rosemary releases a strong flavor without much muddling). Add watermelon cubes; twist and press gently to release juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.

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