Kombucha or Tea Kvass
- Ready In:
- 264hrs
- Ingredients:
- 5
- Yields:
-
24 cups
- Serves:
- 24
ingredients
directions
- Start by making your Sweetened Organic Tea.
- Boil filtered water and dissolve sugar.
- pour into 2 gallon GLASS or CERAMIC crock - a cut brown paper grocery bag around glass crock to keep light out - I use a 2 gallon safe ceramic water dispenser with a spigot from a thrift store 5 bucks.
- toss in 8 to 10 bags of Organic Black Tea I like Celestial Seasons best and St.Dalfour second best.
- cover with bread cloth and cool overnight on a bakers rack - you want as much of the tea tannins to exude from the leaves.
- remove tea bags - squeeze if you want to.
- stir in 2 cups Kombucha reserve from prior batch.
- let movement settle and place crock in final clean room out of way location.
- introduce the SCOBY as gently as possible (kit gloves) into the crock.
- cover with double layer of fine cheese cloth and a rubber band.
- harvest all but 2 cups reserve on the 10th day ie SCOBY introduced on the 17th - harvest on the 27th.
- refrigerate immediately.
- serve chilled.
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RECIPE SUBMITTED BY
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Chosen profession: Domestic Engineer
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