How to make Kombucha from a dehydrated SCOBY
You will need – Sugar, unchlorinated water (boiling tap water for 10 minutes will make the chlorine evaporate), Organic black tea, glass jar, cheesecloth or other covering for jar
- Combine 2-3 cups hot water and ¼ cup sugar in a glass jar. Stir to dissolve.
- Add 1½ teaspoons loose tea or 2 tea bags. Steep at least 10 minutes.
- Cool tea to 20°-30°c. Remove tea bags or strain loose tea leaves from liquid.
- Add ½ cup distilled white vinegar or Apple cider vinegar to cooled tea.
- Add dehydrated SCOBY to tea mixture. Dampen a cloth or coffee filter with white or APC vinegar place on jar and secure with a rubber band.
- Keep cover damp with vinegar during the culturing period. Allow the mixture to sit undisturbed at 20°-30°c, out of direct sunlight, for 30 days.
- After 30 days, even if there is no visible change to the SCOBY or liquid, the liquid should taste rich and vinegary. If so, your SCOBY is activated.
- Pour Kombucha off top of jar for and discard first batch. Keep the SCOBY and ¼ cup liquid from the bottom of the jar to use as starter for the next batch.
- It is normal that for the first few batches, no baby SCOBY forms, and there may be no visible signs of culturing