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| Yes, she is sitting atop a cocktail plate. She would not have it any other way! |
1 cup sugar (I used organic cane sugar, but regular sugar will do)
4-6 bags tea - for loose leaf, 1 bag of tea = 1 tsp
4 cups purified/bottled water
Starter Culture
SCOBY
1 cup starter liquid
tea kettle or pot
glass brewing vessel
cloth cover
rubber band
Boil 4 cups of water.
Add hot water & tea bags to pot or brewing vessel.
Steep 5-7 minutes, then remove tea bags.
Add sugar and stir to dissolve.
Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room, with purified cold water.
Add SCOBY and starter liquid.
Cover with cloth cover and secure with the rubber band.
Say a prayer, send good vibes, commune with your culture (optional but recommended).
Set in a warm location out of direct sunlight (unless vessel is opaque).
Do not disturb for 7 days.
I decided that I wanted to make my first batch of Kombucha pink (because I CAN!), so I added 1 bag of hibiscus tea to my sweet tea brew.
I used the liquid I used to grow Lindsay in as my starter mixture (I hope this works! Keep your fingers crossed!), then put it all together in a 1.5l pickle jar (always sanitize your equipment first!). Lindsay was then lowered into the mixture, and that's about it!
Kombucha can take anywhere from 5 to 20ish days, sometimes even longer, depending on brewing temperature. I am going to check Lindsay's PH* in 5 days, since the conditions in the cabinet above my fridge are so ideal and I am excited and impatient. Wish us luck!!
Important: Do not use any metal utensils or containers while preparing Kombucha. The acids present can oxidize the metals and leach materials from the metals into your Kombucha and/or SCOBY. Glass or food-grade plastic is best. Do NOT handle the SCOBY while wearing rings on your hands. Always make sure that your equipment is sanitized.
* I will discuss PH in a future post, likely when Lindsay gets tested.
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