ClosePhoto: Kelsey HansenActive Time:10 minsTotal Time:14 daysYield:1 SCOBYCook Mode(Keep screen awake)Ingredients8cupswater1cupgranulated sugar8bagsblack tea or green tea2cupsstarter tea (prepared kombucha, original flavor)DirectionsBring water to a boil in a large saucepan. Add sugar; stir until it completely dissolves. Turn off heat. Add tea bags; allow the mixture to come to room temperature (add ice to speed this process if you’re in a hurry).Pour kombucha into a 1-gallon jar. Add the room-temperature tea (do not add hot tea, as it will kill the good bacteria). Add cool water to fill jar to the top, just where the mouth starts to narrow. Cover the jar with 2 paper coffee filters or a double layer of paper towels; secure with a rubber band. Place the jar in a place, at room temperature, where it won’t get jostled and it’s out of direct sunlight (it does not need to go in a dark place, just out of direct sun).It will probably take 2 to 4 weeks for your SCOBY to form. You can lift the covering to see what’s happening—just try not to slosh the liquid at all. At first, nothing will happen; then, after a few days, you’ll see some bubbles forming on the surface. Then you’ll see more and more bubbles, and maybe a thin, clear jellyfish-looking blob on the surface. Once the blob covers the surface, is opaque and is roughly ¼-inch thick, you have a viable SCOBY.Equipment1-gallon jarOriginally appeared: Cooking LightRate ItPrint
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Photo: Kelsey Hansen
Active Time:10 minsTotal Time:14 daysYield:1 SCOBYCook Mode(Keep screen awake)Ingredients8cupswater1cupgranulated sugar8bagsblack tea or green tea2cupsstarter tea (prepared kombucha, original flavor)DirectionsBring water to a boil in a large saucepan. Add sugar; stir until it completely dissolves. Turn off heat. Add tea bags; allow the mixture to come to room temperature (add ice to speed this process if you’re in a hurry).Pour kombucha into a 1-gallon jar. Add the room-temperature tea (do not add hot tea, as it will kill the good bacteria). Add cool water to fill jar to the top, just where the mouth starts to narrow. Cover the jar with 2 paper coffee filters or a double layer of paper towels; secure with a rubber band. Place the jar in a place, at room temperature, where it won’t get jostled and it’s out of direct sunlight (it does not need to go in a dark place, just out of direct sun).It will probably take 2 to 4 weeks for your SCOBY to form. You can lift the covering to see what’s happening—just try not to slosh the liquid at all. At first, nothing will happen; then, after a few days, you’ll see some bubbles forming on the surface. Then you’ll see more and more bubbles, and maybe a thin, clear jellyfish-looking blob on the surface. Once the blob covers the surface, is opaque and is roughly ¼-inch thick, you have a viable SCOBY.Equipment1-gallon jarOriginally appeared: Cooking LightRate ItPrint
Active Time:10 minsTotal Time:14 daysYield:1 SCOBY
Active Time:10 mins
Active Time:
10 mins
Total Time:14 days
Total Time:
14 days
Yield:1 SCOBY
Yield:
1 SCOBY
Cook Mode(Keep screen awake)Ingredients8cupswater1cupgranulated sugar8bagsblack tea or green tea2cupsstarter tea (prepared kombucha, original flavor)
Cook Mode(Keep screen awake)
Ingredients
8cupswater
1cupgranulated sugar
8bagsblack tea or green tea
2cupsstarter tea (prepared kombucha, original flavor)
DirectionsBring water to a boil in a large saucepan. Add sugar; stir until it completely dissolves. Turn off heat. Add tea bags; allow the mixture to come to room temperature (add ice to speed this process if you’re in a hurry).Pour kombucha into a 1-gallon jar. Add the room-temperature tea (do not add hot tea, as it will kill the good bacteria). Add cool water to fill jar to the top, just where the mouth starts to narrow. Cover the jar with 2 paper coffee filters or a double layer of paper towels; secure with a rubber band. Place the jar in a place, at room temperature, where it won’t get jostled and it’s out of direct sunlight (it does not need to go in a dark place, just out of direct sun).It will probably take 2 to 4 weeks for your SCOBY to form. You can lift the covering to see what’s happening—just try not to slosh the liquid at all. At first, nothing will happen; then, after a few days, you’ll see some bubbles forming on the surface. Then you’ll see more and more bubbles, and maybe a thin, clear jellyfish-looking blob on the surface. Once the blob covers the surface, is opaque and is roughly ¼-inch thick, you have a viable SCOBY.Equipment1-gallon jarOriginally appeared: Cooking Light
Directions
Bring water to a boil in a large saucepan. Add sugar; stir until it completely dissolves. Turn off heat. Add tea bags; allow the mixture to come to room temperature (add ice to speed this process if you’re in a hurry).Pour kombucha into a 1-gallon jar. Add the room-temperature tea (do not add hot tea, as it will kill the good bacteria). Add cool water to fill jar to the top, just where the mouth starts to narrow. Cover the jar with 2 paper coffee filters or a double layer of paper towels; secure with a rubber band. Place the jar in a place, at room temperature, where it won’t get jostled and it’s out of direct sunlight (it does not need to go in a dark place, just out of direct sun).It will probably take 2 to 4 weeks for your SCOBY to form. You can lift the covering to see what’s happening—just try not to slosh the liquid at all. At first, nothing will happen; then, after a few days, you’ll see some bubbles forming on the surface. Then you’ll see more and more bubbles, and maybe a thin, clear jellyfish-looking blob on the surface. Once the blob covers the surface, is opaque and is roughly ¼-inch thick, you have a viable SCOBY.Equipment1-gallon jar
Bring water to a boil in a large saucepan. Add sugar; stir until it completely dissolves. Turn off heat. Add tea bags; allow the mixture to come to room temperature (add ice to speed this process if you’re in a hurry).
Pour kombucha into a 1-gallon jar. Add the room-temperature tea (do not add hot tea, as it will kill the good bacteria). Add cool water to fill jar to the top, just where the mouth starts to narrow. Cover the jar with 2 paper coffee filters or a double layer of paper towels; secure with a rubber band. Place the jar in a place, at room temperature, where it won’t get jostled and it’s out of direct sunlight (it does not need to go in a dark place, just out of direct sun).
It will probably take 2 to 4 weeks for your SCOBY to form. You can lift the covering to see what’s happening—just try not to slosh the liquid at all. At first, nothing will happen; then, after a few days, you’ll see some bubbles forming on the surface. Then you’ll see more and more bubbles, and maybe a thin, clear jellyfish-looking blob on the surface. Once the blob covers the surface, is opaque and is roughly ¼-inch thick, you have a viable SCOBY.
Equipment
1-gallon jar
Originally appeared: Cooking Light
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