---
title: Kombucha Scoby
draft: true
---

## Ingredients 
- [ ] loose leaf black tea 12 teaspoons
- [ ] sugar 355g (1.5 cups)
- [ ] kombucha scoby ~250g [^1]
- [ ] spring water 20 cups [^2]
## Tools 
- 64 oz mason jar 4
- mason jar bands 4
- sauce pan
- strainer
## Steps
- bring 8 cups of water to boil
- add loose leave tea and brew for 4 minutes
- take off heat strain out and add sugar
- divide tea evenly between jars
- split remaining water evenly between jars
- add kombucha scoby evenly to jars
- cover jars with coffee filter and strap down to mouth using jar band or rubber bands
- let ferment for 6 to 14 days at a temperature between 23°C and 28°C tasting every day past day 4 until acid level is high enough [^3]

#recipe #diet/plant_based  #diet/vegetarian

[^1]: can be substituted with store bought kombucha for first scoby
[^2]: tap water works but is slower and has a higher chance of failure due to chlorine/fluoride in water
[^3]: sweet to sour balance matches [Kombucha Calibrator](/recipe/kombucha-calibrator/) is under a 4.0 pH