You will need:
4 l tea (I used 8g green tea per liter, but you can use every tea you like)
200-320g cane sugar (I use only 50g/liter but you can take more sugar if you want it sweeter. The bacteria „eat“ most of the sugar),
1 kombucha scoby and the starter culture which you get together with your kombucha scoby. I bought mine here: Fairment . They sell complete sets including everything you will need.
Cook the tea and solve sugar in it. Pour in a large wide mouthed jar, let cool down to room temperature and add the kombucha with it‘s liquid. Cover with a cloth and leave it at room temperature for 7-10 days. No direct sunlight and temperatures between 20 and 25 degrees are perfect. If it’s warmer it will take less time until it’s ready.
Now you can drink your kombucha or fill it in bottles (not completely full) and keep them in the fridge.
Second fermentation (optional):
For fizz and different flavors you can add herbs, fruits, ginger or lime, close the bottle and wait 2 more days (at room temperature).
You can reuse your scoby and if there’s a baby scoby, give it to friends or make more kombucha with it.
For new kombucha repeat and add about 200ml of your old kombucha as well as the scoby.
If you have any questions you can ask me via email or on instagram.