Tuesday, July 7, 2009

Drop me an email to let me know you'll be stopping by, and I'll keep an eye out for you. If I'm not home I'll leave the SCOBY & Mother Tea out on the front deck, and you can leave the 5 dollars under the doormat. The $5.00 is a gratuity/service fee to cover my time and materials. I'm a private person, this is not a business, I make no money. If the gratuity is a hardship, it can be waived.

You must come to my home in Bremerton to pick up your starter SCOBY and Kombucha Mother Tea. I'm sorry, I don't take orders or mail out. You can use eBay for that service.


1. Wash all the utensils, the jar, and your hands VERY WELL. Everything needs to be extremely clean so the culture doesn’t get contaminated.

2. Boil a half gallon of water for 5 minutes, to purify it. Remove from heat, add 3 to 5 tea bags. Let sit/steep for 15 minutes or so.

3. Add a cup of sugar and stir well with the wooden spoon.

4. Let the mixture sit until room temperature (important, because if you add the culture while it’s hot, the culture will die.)

5. When it’s at room temp, pour in a glass container, add the the SCOBY and Mother Tea.

5. Cover with a napkin, paper towel, or coffee filter, secure cover with a rubber-band.

6. Find a dim place and let the Kombucha sit a couple of weeks or so.

7. Test it periodically to see if it’s ready. When it’s done, it should not be sweet, but instead be tangy and slightly effervescent. (the first batch might take a bit longer than a week to fully mature.) It will smell sort-of vinegar-y.

8. When it’s ready (the taste is to your liking), pour the finished Kombucha into glass bottles, jars, or a pitcher. Put them in the fridge to leave the taste as is (the fridge/cold stops the fermentation process), or leave the bottles of Kombucha out– the fermentation will continue in the bottles and change the taste– it’s definitely worth experimenting, to see how it tastes best to you.

9. Leave a few inches of Kombucha in the original/fermenting jar with the culture, to serve as a starter for the next batch.

 Nourished Kitchen on Kombucha