Kombucha Recipes From Kombucha Drinkers

Contents Link to AltaVista's Free On-Line Language Translator

1) Preparing the Kombucha Tea 2) A Kombucha Tea Recipe 3) Recipe for Peach Tasting Kombucha Tea 4) Recipe for Making Kombucha Bread 5) How to Make Kombucha 6) How to Make Kombucha at a Glance 7) How to Prepare Your Tea & Propagate the Colony 8) Basic Kombucha Tea Recipe 9) Laurel Farms Kombucha Tea Recipe 10) Honey Kombucha Beverage 11) Peach Flavored Kombucha Tea 12) Ginger Kombucha Tea 13) Kombucha Fruit "Smoothies." 14) Ginger Kombucha Juice 15) Kombucha Bread 16) Hearty Dessert Bread 17) How to Make Kombucha - Kombucha Manna Manual 18) How to Make Kombucha by the Continuous Fermentation Method 19) Len Porzio's "Sun Tea" Kombucha Recipe Ingredients 20) Nina's Kombucha Tea 21) Disclaimer for Part Five of the Kombucha FAQ
1. PREPARING THE KOMBUCHA TEA by Diane Minden When working in any kitchen with food products, it is important to remember cleanliness is essential. Canning, drying and freezing can be done safely in a home kitchen. Washing your hands thoroughly with soap and water is very important. Set aside a special time for preparing the Kombucha Tea during which you will be uninterrupted. If you do get interrupted, you will have to wash your hands again. Gather and wash the utensils you will need. You may want to use these only for making the Kombucha Tea. You will need:

• Four quart Corning, Visions all glass or stainless pan (Don't use aluminum). • Wooden or plastic spoon. • Measuring teaspoon and measuring cup. • One-gallon glass jar (or other gallon jar such as a crock pot, bowl, cookie jar or aquarium) to ferment the tea in. • Netting, coffee filter, linen cloth, nylons or any other breathable covering-the culture needs oxygen when fermenting. • A tea ball, coffee filter or netting. (only if you use loose leaf tea) • 5 teaspoons tea (or 5 tea bags). • 1 cup sugar (white or brown). • A rubber band. • Kombucha Culture • 1 cup fermented Kombucha Tea starter (or 1/4 cup white distilled vinegar)

It doesn't hurt to steep the tea longer. Remove all metal jewelry. Keep out of direct sunlight. Filtered water is best. Most Cultures float on the surface of the liquid. Three tsp. you can drink it after eating. pray to God. you can start with a daily dose of 1/4 cup). 10. After two weeks. It is not necessary to increase your dose. Add 1 cup white sugar when a rolling boil is reached. coffee filter. if need be. To make sure the tea is ready to harvest. remove the two Cultures. That's approximately four cups a day! It is important to find out for yourself what the best dose of the Kombucha Tea will most benefit your body. you may use 1 cup of light or dark brown sugar. 11. but add the honey to the steeped tea when it has cooled. This produces a more sour. dilute it with freshly brewed tea. Do not smoke in the same room as growing cultures. Constant Comet has also been used successfully and the orange peel in it adds a pleasant taste (Try 4 tea bags black tea plus 1 tea bag Constant Comet). Date and label the bottled tea and put it in the refrigerator. Let sit undisturbed in a place with a temperature ranging from 65-90 degrees F. 14. such as mint or sage. it does suppress the appetite and is great for removing the urge for in-between meal snacks! Remember to drink plenty of water to flush the toxins from your body. 8. clean nylons or netting. After a month. Boil water and sugar for five minutes. 9. Remember. but teas high in oils. (If you wish. 4. reproduce and ferment the Tea. the tea yields a lot of energy with relatively few metabolic products and small amounts of residual sugar. Lipton makes a refreshing change to just using Lipton or other black teas.15 days. You can also use it for table vinegar if you wish. With adequate starting sugar and a short period of fermentation. 6. When cooled. may inhibit the culture's growth. pour off a couple of ounces for a taste test. the tea still yields a lot of energy. Oils may land on the tea and float on the surface where the culture lives. Place netting. Filtering is not necessary. If you cook a lot of greasy foods.9 Days . 7. ask for guidance from the Holy . Ask your Higher Self. 5. A taste test on a batch of Kombucha Tea may taste like this: • • • 4 . Pour off the fermented tea and bottle it into glass or food-grade plastic quart bottles. This acidifies the starting tea making it unlikely any organisms besides the Kombucha culture grow in it. that may make tasty Kombucha Tea. The culture does not need light to grow. 1.) 2. you can add another dose of a half cup . spores and vinegar flies out of the fermenting tea. mold. possibly longer. Turn off heat and add 5 tsp. If allowed to ferment longer. This keeps dust. Begin drinking 1/2 cup (4 ounces) daily on an empty stomach. Placing your culture in a dark cupboard or room may acidify it earlier . Instead of white sugar. add the Kombucha culture placing it so that the smooth shiny surface lies up.Tastes like sparkling apple cider. 13. They will keep refrigerated for approximately six months. Boil three quarts of water. 3. If it bothers your stomach. but the metabolic products are increased and there is little residual sugar. Add 1 cup of fermented Kombucha Tea. If you have no Kombucha Tea to add. thus interfering with its growth. 7 . You may substitute 1 cup of honey for the sugar. it may be a good idea to substitute sugar every few ferments to keep the Culture growing healthy. Gently separate and place them in a glass bowl covered with plastic wrap or a plastic container and refrigerate. use 1/4 cup white distilled vinegar. Herb teas may be used. the sugar is added to feed the bacteria and yeast in the culture. it will still form a new "baby" on the surface of the brewing solution. The "baby" will grow from the shiny side. for 6 . vinegary tasting tea. Steep 10-15 minutes and remove tea leaves or bags and let tea cool. it may rise in a few days. the organisms in the Culture need oxygen to grow.Too sweet.Wash all utensils with soap and hot water and rinse well. For weight loss. 10 + Days .Now you are ready to begin the brewing process. do not keep your Cultures in the kitchen. nylon or other breathable covering over the opening of the jar and secure with a rubber band. It was reported the doctors in the Soviet military hospitals gave their patients one liter of Kombucha each day. include another half cup dose in the afternoon. The Culture will grow better if the temperature is kept consistent. When the tea is brewed to your taste. cover with plastic wrap before using a metal screw band. Any chlorine in the tap water will boil off. but you can filter if you wish. comfrey mixed with 3 tsp.just taste test it earlier and.6 Days . Don't worry if yours sinks to the bottom. Use a plastic sieve. depending on purity of your water. 12. coffee filter. harvest it earlier. Because of the different micro-organisms in honey. but if it doesn't have a plastic screw cap. Glass is best. (If you are lucky enough to have unpolluted spring or well water. You can experiment with different teas for a taste you enjoy. Lipton or Tetley Tea works good.taking three half cup doses everyday.Vinegar taste becoming prominent. The different constituents of the Tea will work on the body differently depending on if there is food in it or not. not all sugar converted. If you notice the tea becoming too strong or fermented. If it doesn't. Fresh air is important. or 5 tea bags of black or green tea.

Healthy Beverage and Natural Remedy from the Far East" from your local library. In the fermenting container. Remember. common sense must be used and contamination has to be considered if the food products smell bad or have molds growing on them. Raspberry and Blackberry teas grow pink Cultures! These Cultures are not contaminated.. undisturbed. If it smells foul." Healthy Cultures should feel firm and rubbery. In last few batches. Prior to insertion. dehydrating.Phone 541-882-3010 1121 Lincoln St. too much of a good thing is not always the best. they are fine to use. throw out the tea and Culture and start with a new Culture and a new batch of tea. 2. Enjoy your new adventure! Good luck and good health to you! Please feel free to share this Report when you share your Kombucha babies. increase to 4 oz. up to 20 oz or more as needed. etc.. for 7 to 10 days Do not let any metal come in contact with the Colony or the fermented tea. Klamath Falls. Discard any Cultures that fall apart easily. tan and brown.revised 9/28/95. FULL CIRCLE PRESS . you can discard it into your compost pile and continue fermenting with the "baby" Culture. use your intuition or do whatever you feel comfortable with.HerbalAdvantage. WITH PROPER CARE.. it is highly unlikely it would become contaminated. carbonic acid bubbles can push up portions of the Culture making foamy bubbles that look like.net I'd love to hear your experience w/Kombucha Tea. pour the fermented tea into containers and put into the refrigerator. 3.com I have been making green-tea based K-tea for a few weeks. You can try to re-purify the culture by removing a portion of contiguous sheath and introducing it to a newly prepared batch of tea. Because of the acidity and other factors in the Kombucha Culture. but is not necessary to do this. It is the responsibility of all who drink Kombucha to be aware of contaminants. As with any home cooking. Inc 800-753-9199 http://www. or if you're in doubt. Sometimes air bubbles make holes in the Culture. RECIPE FOR PEACH TASTING KOMBUCHA TEA by Shoji Kumagai skumagai@mv. If you care to learn more about the Kombucha Tea Culture. you can check out Guenther Frank's very informative book "Kombucha. I have found that the aroma turns into peach-like flavor in the resulted K-tea which my 6 year-old daughter calls "Peach Drink". Surprisingly. you should thoroughly wash the sheath (the culture) with cold water.Spirit.com Steve at HerbalAdvantage. Make sure your fermenting tea smells vinegary. pink or black mold-islands floating on the surface of the tea. . She never wanted to try K-tea before but she now takes a few sips of "Peach Drink" every day. but whatever you do. but are not mold. If your Culture turns really brown. A KOMBUCHA TEA RECIPE by Steve Marsden Herbal Advantage. or brewing of wine or beer. a noted mycologist states ". most often the contaminants are green. canning. OR 97601 FAX 541-885-7396 e-mail to: minden@cdsnet.adobe.com • • • • • • • • • • • • • • • 10 cups of water 1 cup of white sugar 1/2 cup of dark brown sugar Bring to a boil (I use stainless steel for this) Pour into a glass bowl Add 3 family size Lipton Tea bags (staples in bags are stainless steel) Let steep for one hour Let cool to room temperature Add 1 cup of Kombucha tea (or 1/2 cup distilled cider vinegar) Add Kombucha Colony Cover with cloth Let sit. THE KOMBUCHA CULTURE WILL LAST YOU A LIFETIME.us. ©Copyright July 1995 . freezing. I experimentally added Hojicha (Japanese Black Tea) which has some distinct chocolate-like aroma. Other times it may have brown edges. Cultures vary in color from white. "Know Yourself!" Tune into your body and feel what is best for you.. Paul Stamets. Remove the Colony. Drink 2 oz the first day or so. Brown streamers are cells from the culture and can be strained or washed off. gray.

3. You can make Kombucha from ordinary black (orange pekoe) tea. This recipe makes enough tea for 2 people for one week if each person is taking 4 ounces a day. Green tea is the raw unprocessed form of black tea and research indicates that it benefits the immune system. All of the tea bags I use can be found in any Japanese or Chinese grocery stores. turbinado sugar. Herbal teas will not work at all!!! 4. Most likely it will float. raw sugar. The babies or "starts" it produces may be given as gifts with no expectation of exchange or barter. or honey because there are less contaminants to interfere with the growth of the organism 2. but the addition of green tea enhances the immune system.) When you work with your Kombucha assume a meditative state. ten people try both breads. it took us about 2 hours to get about 1/4 cup of yeast. into the room temperature tea. HOW TO MAKE KOMBUCHA By Dr. lab with a centrifuge process the yeast. The comments were it is more moist than the white and taste like a German type dark bread. This will take several hours. However. do not be concerned. What IS important is to be sure Kombucha does not come into contact with any metal. 6. and 1 cup white sugar. K-yeast rose only 1/3 higher than the original height of the dough(filled the glass bread pan 3/4 full). If it sinks. Mike Novar 5. alive and quite miraculous. ADD 4 green tea bags and 2 black (orange pekoe) tea bags.So for the K-tea drinker with kids. BOIL for 5 minutes (not in microwave) 3 quarts distilled or filtered water in 3 1/2 to 4 quart enamel or glass container with 1 cup white sugar. yeast rose to top of glass bread pan. 4. Usually it will float in a few days or the baby it makes will float. POUR room temperature tea into 3 to 4 quart glass or plastic container. COOL tea to room temperature. If you are using black tea bags without green tea. 5. REMOVE tea bags. Tetley is better than Lipton because it does not contain metal staples. 1. It took about a month to collect enough yeast to make one loaf. REMOVE from burner. The shape of the container is unimportant as Kombucha will adapt. 8. Glass is best. Results. It does not need to be wet on top. It is sensitive. larger diameter containers work better because this allows more oxygen to get to the tea. You can divide the recipe in half if necessary.Baked both at the same time. the regular white bread had larger holes in the bread (from yeast Taste test: I had approx. I saved the yeast from several batches of Kombucha and had a friend who has a chem. White sugar works better than brown sugar. (Except shipping and handling costs refunded by the donee. 30 minutes reg.) 7. you might try my recipe which is Green Tea x 2 bags. Let the dough rise approx. Ferment 7 days with Kombucha. 4 black tea bags is enough. All ten liked the k-bread over the white. SLIP start Kombucha and the tea in the plastic bag you received it in. . (Note: you may want to make tea at night and transfer the start in the morning. Genmai Tea x 2. Look for the brand called "Yamamotoyama". Jenefer Scripps Huntoon Your Kombucha is a gift of healing. RECIPE FOR MAKING KOMBUCHA BREAD From: Michael Novar I heard so much about the Yeast in Kombucha being useful against those who have Candida or yeast infections that I decided to attempt to make bread. Green tea is usually available at grocery stores but we also carry it. The next step was to prepare two identical loafs of dough in one we used regular bakers yeast and the second Kombucha yeast. Hojicha x 2. COVER and leave combination of black and green tea bags for at least 30 minutes or until the tea cools. 3 & 1/2 quart water. When complete cooled removed from pans.

Do not take more than 4 oz. However. If you want to slow down the reactions. it can be packed and shipped in such a box. be ready with tea bags and white sugar. A dinner plate is handy for holding the start while separating mother from baby. slip either the mother or the baby into a large zip-lock bag with 1/2 cup or so of elixir and put into a flat cardboard box in the refrigerator until it is picked up by the recipient. By summer. This is what you are going to drink. Classical music enhances the growth of Kombucha so you might want to leave an FM radio tuned to a classical station playing softly in the room. Use either the mother or baby as a start to make new fermented beverage or use both of them together in your next batch. 16. A thermometer may be helpful in determining how much the door needs to be kept open. Most people do not need to make an incubator. It will keep for two weeks. you will always have a fresh start available for a friend. Using more than 3 starts is not a good idea. A couple of chopsticks can be used to hold the cloth in place or you can fasten cloth over the container with a large rubber band. the fermented beverage will be fine and the start will make a baby the second week. Make copies of the instructions to send to your friend in advance of sharing this yeast culture miracle. A glass or plastic refrigerator jar With plastic or glass or spout is helpful for storing the finished elixir. PLACE container in any uninterrupted place in room with a light cover of tightly woven cloth such as muslin or similar. The ideal temperature is 73 degrees Fahrenheit. You will need a metal rack to place between the Corning Ware and the burner. One start will produce enough fermented beverage each week for two people. It is best to make a new batch of tea every week so the start is not forgotten in the refrigerator. A plastic or glass cup or dipper is useful as well as a glass or plastic funnel. Nutrients from these starts will enhance your garden. POUR fermented tea from 4 quart container into a glass or plastic pitcher. POUR new batch of cool tea into your 4 quart container. you can make an incubator using an ice chest. NOTE: Sometimes the start does not make a baby the first week. 14. or comparable stove top glass receptacle for boiling water. Or the start can be kept up to a week in the refrigerator awaiting preparation of the tea. 11. Usually. Suggestions: Before you receive your start. BEGIN your regimen the next morning: Drink 4 oz. 13. Refrigerate. Extra tea may also be frozen to use at another time. and place back on shelf so process can begin anew. Also. Winter is a safe time to mail. or you can leave the mother and baby attached together and transfer them into new tea as a unit. or. 10. Put a 40 watt light bulb in the chest. Huntoon. The older starts will turn darker so you can put them in your compost pile or throw away. stop the tea until the reactions are gone and then start back with one ounce a day for a week and gradually increase to 4 ounces a day. Leave ice chest door open somewhat to provide air and light and to vent the heat. but the closer to 73 degrees the better. However. the weather may be too hot to safely send the start through the mail. if your room is too cold. be prepared with a four or five quart Corning Ware pot. This way.9. rather than automotive. Refrigerate. IN ONE WEEK (6-10 days) make a new batch of tea. Lift start off dinner plate and slide it into new batch of tea. Cover with cloth as before. fresh tea is more beneficial and tastes better than frozen tea. YOU will get a better end result if you use 2 or 3 starts for each batch. 12. Use culinary cheese cloth. as too many covers will keep the fermented beverage from enough oxygen. Put on tight lid. LIFT your Kombucha start carefully from its 4 quart container or bowl with your hands (no metal rings on hands) or wooden/plastic spatula. NOTE: Detoxification or cleansing reactions may occur. Cool to room temperature. Kombucha will grow in temperatures ranging from 60-86 degrees. PLACE it on a non-metal dinner plate and separate the baby start away. The baby will be just as big as the mother start and may be on the top or the bottom. These reactions may include a tired feeling or skin breaking out. When saving your start for a friend. 15. You may want to strain it through some cheesecloth. of tea from the refrigerator on an empty stomach first thing in the morning. 17. You will also need a three-plus quart glass or plastic bowl or for the 7-day gestation period. If it is to be shipped. Either the baby or the mother can be used as a start to make another batch of Kombucha beverage. NOTE: Kombucha requires an uninterrupted warm comfortable environment in order to grow. Do not use a metal strainer. The cardboard pie boxes from Costco are handy for this. so that he/she can be prepared when it arrives. AS the week goes on your tea may get a little stronger and can be diluted with water. daily without first checking with Dr. A bowl of room temperature tea can be waiting. save your start in a Ziplock bag with 1/2 cup of tea to keep it moist. .

The culture dies when it has been placed in a hot nutrient solution. On all later batches. You can purchase Visions cookware and Corning Ware many places but the most economical way is through these Corning/Revere factory outlets.27 degrees C).g. Wine or cider is also kept in containers made of this food. the faster the fermentation. Place the live Kombucha culture in the liquid. You could also use a highgrade synthetic material of the polyolefin group. The temperature of the tea should not fall below 68 degrees F (= 20 degrees Centigrade) and not rise above 86 degrees F (=30 degrees Centigrade).grade material. The ideal temperature is about 74 to .7 oz). If you don't want to use black or green tea you can also use herbal teas. Tie it down with a large rubber band to ensure that fruit flies can't get in. a tea towel. Make tea in the ordinary way. However. always keep enough Kombucha drink to add about one tenth (10%) of the quantity to your new batch as a "starter liquid". Metal containers of other types than stainless steel are unsatisfactory and should never be used because the acids formed may react with the metal.12 days. Let the sugared tea cool down to a temperature not higher than 20 . The higher the room temperature. Japanese doctors found out that green tea prevents cancer growth. The fermentation should proceed for 8 . 2. 6. 4.3 oz) of white sugar per litter (quart) of water into the filtered infusion before it has cooled. The infusion is at first sweet but this sweetness disappears as the sugar is broken down. When the tea has cooled to room temperature. Light is not necessary.100 g (2 1/2 . At the same time an acid flavor begins to develop as a result of the activities of the . The culture also works in darkness. 7. you should avoid containers made of polyvinylchloride (PVC) or polystyrene.AT A GLANCE By Guenther Frank Ingredients: • • • The Kombucha culture (the ferment) Approximately 70 . polyethylene (PE) or polypropylene. Let the tea leaves "soak" for 15 minutes. Add about 70 .4 quarts) glass or porcelain jar A linen/cotton handkerchief or a paper tissue Bottles Procedure for the Preparation of Kombucha: It's best if you begin first with two litters (2 quarts). During the process of fermentation the sugar is broken down by the yeast and converted into a gas (CO2) and various organic acids and other compounds. I would suggest to use green tea for the Kombucha beverage. add the liquid that you got with the culture.4 litters (2 . 6. The period of 8 . 9. Half shade is better. Stir the tea so that the sugar dissolves totally. 1 tablespoon of sugar is about 20 g (0.4 litters (2 .3 oz ) of refined white sugar per litter (about one quart) of water 2 teaspoons black or green tea per litter (about one quart) of water Utensils and Materials: • • • One 2 . or remove the tea bags from the water.25 degrees Centigrade = about 68 .77 degrees Fahrenheit (lukewarm). Cover the mouth of the fermentation container with a tightly woven cloth. Strain off the tea leaves through a sieve. pour the solution into a glass. paper towel or similar light cloth to keep out fruit flies.Visions cookware may be used directly on your burner or you can use Corning Ware casserole dishes with a metal rack on the burner. e. china. but not so porous that tiny fruit flies can get in to lay their eggs. infuse 2 teaspoonfuls (about 5 g = 0.4 quarts) pot to boil water One 2 . breathe. It is the combination of these processes which gives the Kombucha beverage its characteristic flavor. dust. The cloth must be porous enough to allow air to circulate so the culture can breathe. HOW TO MAKE KOMBUCHA . 3. as the case may be. but not so porous that tiny fruit flies can get in to lay their eggs.12 days is given merely as a guide.2 oz) of black or green tea in freshly boiled water.100 g (2+ . Green tea comes from the same plant as black tea and is distinguished from it principally by the way it is processed: it is not fermented. The Kombucha culture needs a warm and quiet place and should on no account be moved. Glass is best. The culture may be damaged by exposure to bright sunlight. 8. When your Kombucha culture has grown big enough and has reproduced itself. 5. plant spores and other pollutants. If you prepare your first Kombucha drink. You may also use tea bags. Per litter (quart ) of water. 1. glazed earthenware or stainless steel container.80 degrees F (=23 . depending on the temperature. you can produce larger quantities of the beverage.

13. Because the growing of a new culture needs more time you should separate it from the preparation of the beverage that you want to drink. If the bottles are securely stoppered. the Kombucha beverage. which produced the gas which aerates the beverage. The yeasts are said to have some desirable positive effects on the human organism.7 . remove the culture with clean hands. If the culture should sink to the bottom of the vessel. 12. HOW TO PREPARE YOUR TEA AND PROPAGATE THE COLONY By Jack Barclay You must use an enameled or glass pot or container (3-1/2 qt. Both is OK. place the Manchurian mushroom on top of the liquid. It is advisable to keep the beverage in a cool place. Keep about one tenth (10%) as starter for the next batch. depending on individual taste. to the Colony. slightly sour and refreshing. Place each one in a different container. the second glass after a meal in the course of the day. is unable to escape. When the tea has attained the right acid degree (pH 2. The activity of the bacterium is stopped because the bottling excludes the air. For this a few days in the bottles is usually sufficient. Guenther Frank 7. The Kombucha culture grows and covers the surface of the tea completely. I don't think it necessary to strain the fermented beverage through a cloth. Remove the Manchurian Mushroom from the pot and place it on a glass plate.culture) will begin to grow on the surface of the tea. after having been bottled. You will notice that it propagates itself by forming a "baby Colony" on top of the original Colony on the surface of the tea. For more details see page 33 of this book. The thickened culture will be composed of easily separable super imposed layers.bacterium. When the culture sinks to the bottom a new culture (a baby. A certain amount of sediment is normal. sometimes it sinks to the bottom of the liquid. I prefer organic black tea) Cover for ten minutes and then remove the tea bags. Stopper the bottles securely. When cool. Turn off the tea and add five tea bags or 4 family size (Lipton or any other black tea. Clean the culture under cold or lukewarm water. It is sparkling. It is due to the growth of yeasts. Visions. take off your rings and any other metal that could be in near proximity. make sure it is wooden or plastic. IMPORTANT POINT TO BE NOTED: Sometimes the culture floats on the surface. The drink has an agreeable taste. the thicker the new culture will grow. If you are using a spoon.75 degrees. No metal rim. which should be filled to the brim. will keep well for months. If a slightly sweet drink is preferred. The layers can be peeled off one from another and each can be used as independent units for the production of Kombucha beverage. One normally drinks three glasses a day.3. To find ultimate satisfaction in this drink it should be allowed to mature for a few days (at least 5 days). so there is a transition from sweetness to sourness. It begins with a thin and filmy layer. Fill new tea into the jar and add the culture immediately. Separate them with your hands by pulling them apart. Thus an effervescent drink is produced. let it cool off. the fermentation has to be stopped earlier. While growing on the surface of the tea the culture thickens considerably. Heat three quarts of water. When it starts to boil add one cup of white sugar and let it boil for five minutes. The longer you leave it in peace. the gas produced by the yeast's activities. and cover the container with a tightly woven cloth. 11. THE BACTERIA MUST BE ABLE TO BREATHE! Let it ferment for seven days undisturbed in a cool place. For a dry or slightly acid flavor it has to be continued longer. The Kombucha culture needs some time to reproduce itself. room temperature 70 . 10. and the last glass a short time before going to bed. while the yeast continues to work. Thus this unique culture can provide you and your family with an ongoing supply of Kombucha tea at very low cost. In this way each culture will continue to propagate itself until it gradually begins to turn a dark brown color. Pour the beverage into bottles. a new culture will form on the surface of the tea. with tea to start the . pot by. When you start a new fermentation process. When you-handle the Colony. Do not worry: The yeast will stop the gas production at a certain point.2). never forget to add to the new tea at least 10 % of the liquid from a cultivation which has already fermented. Please allow the new culture on the surface of the liquid 3 to 5 weeks to grow. Respect the right temperature of the tea. When it is dark and dirty brown discard it and replace it with one of its offspring. one glass (4 to 6 ounces or more) on an empty stomach in the morning. however.

1 cup of white sugar. If you notice the tea becoming too strong or fermented. Jim Sease 9. • One cup of pure white cane or beet sugar. Keep it refrigerated. Make tea using 5 black tea bags. there's almost none left at the end of the fermentation process. be in a meditative state. I put each one in a baggy with some of the tea juice to store in refrigerator until I am ready to start another batch or give a Colony to someone. your body may undergo conditions which would require appropriate but simple care. In a few days it will come back to the top. or anything white. the Colony eats it. Well. Let it ferment for about 7 or 8 days plus or minus a few days depending on the growing temperature and how acidic you like it. . Cool to room temperature. • A large. But I don't think that you can get the tight fit with a string that keeps fruit or vinegar flies from crawling under the baking towel. (I personally like green tea because it might have anticancer properties). If it drops down to the bottom leave it alone. The tea where the Colony stayed for seven days is what you drink. It is considered best to use clear glass containers for this whole process although some people consider it acceptable to use a stainless steel pot to boil the water and food grade plastic containers to ferment and store the tea. the stuff probably isn't healthy. • A wooden or plastic spoon. Cover the container with cloth and secure it with a rubber band.process all over again. Did you ever read that there is a place in Siberia where people live to be over 100 or 130 years old? They are happy and healthy people? We are Sharing their secret! Note: As with any cleansing process. When you're ready to "harvest" your health beverage in a week or so. 8. • A white baking towel or cheesecloth. You can store it in a pitcher or glass jar(no metal lids or handles) or plastic. 4. Don't forget to remove your rings and jewelry too. 5. Besides. elastic. clean T-shirt. I know. • 4 black (Lipton is okay) or green tea bags. Drink 4 ounces (1/2 glass) every morning. LAUREL FARMS KOMBUCHA TEA RECIPE • A 31/2 quart clear glass mixing bowl (Do not use a large Jar. BASIC KOMBUCHA TEA RECIPE by Jim Sease Summarized as follows: 1. or piece of string. dilute it with freshly-brewed tea. after a week to ten days. so just grit your teeth and pour. 6. Never use aluminum containers for anything having to do with making Kombucha. Strain the Kombucha tea and store it in the refrigerator. Do not take more than 1/2 glass per day. Place it where it will remain undisturbed and away from bright lights. on an empty stomach. Then you can wash it and use it again. It is sensitive. pure cotton and 'breathable". not you. Remember. the sparkling health beverage you'll harvest has almost no sugar content. An old white. I know. Add the Kombucha Colony and 1 cup of previously prepared Kombucha tea. 3. It helps to channel some energy to it through the glass occasionally. but you can put it through a sieve(fine cloth). 6" rubber band. Your Kombucha Tea Colony needs a large-surface "breathing space"). no metal allowed when handling your Colony. When you work at it. Don't leave it around bad vibes. or string to keep out insects and air borne contaminants. cut into a square will do. you can use it to strain the tea as you pour it through a plastic funnel into your refrigerator container. Don't worry about the caffeine. 2. Remove the original Kombucha Colony and the new baby Colony that formed on the surface of the tea. 7. and 3 quarts of boiled purified water. Jack Barclay 8. Metal is considered toxic to Kombucha so never let metal touch the Kombucha Colony or Kombucha tea.

Dispose of the sediment and add the starter tea to the batch.this keeps the white cloth from dipping into the "growing tea". Place bowl in dim or dark. attic. It is made with two cups of starter tea. Notice that the "mother" Colony (the one on the bottom) has given birth to a baby. approx. loft. No aluminum. SO LET'S COOK! Bring 3 quarts of water (distilled or non-chlorinated is best) to a boil in your stainless steel pot. Place crossed pieces of tape or something similar (no metal) across top of bowl.. 1 1/2 cups of honey and 1/2 cup of sugar. AFTER A WEEK TO 10 DAYS. 11. Boil water for 10 minutes. closet. "vinegary" smell. Tie string or rubber band around cloth to secure tea and Colony against fruit flies. etc. Ladle or pour tea into your 3!/2 quart glass mixing bowl.. Allow the mixture to cool to room temperature. Carefully pour off the mixture. Let tea cool to room temperature before gently placing your Kombucha Tea Colony on top of "growing tea". i. ever. At this point you may encounter a residue on the bottom of the mixture. temp. Don't move it around after initial placement.) Then add a few ounces of the freshly harvested health beverage to the newly brewed "growing tea" to help "start" the fermentation process anew. Separate baby from mother (they seem to cling more firmly during the full moon) by pulling apart gently with clean hands. separating the sediment. so keep this in mind when choosing its new home. Stir very well with a wire whisk to aerate the tea and place the kombucha into the fermentation vessel. (to make acidic). bowls and kitchen. (a funnel is a big help here) and place in the refrigerator... Cover and allow to ferment until the taste is suitable for drinking. And remember.. Even though the Kombucha tea Colony has antibiotic properties and has survived for centuries under rather primitive conditions. (It's okay if tea bags have staples).. Wow! Chill and it's ready to drink. NOW. Don't forget to take off your jewelry. or herbal or decaf tea instead of black or green )(the essential oils in herbal or fruited tea can kill the Colony) . preferably see -through. Remove the white cloth from your glass bowl. Remember. the profoundly healing properties of the Kombucha health beverage are destroyed.• Stainless steel pot or pan minimum 4 quart size. Keep in mind that the Kombucha health beverage recipe is centuries old. Remember to add several ounces of original tea to start off the new batch. Add the honey and stir well until all the honey is dissolved. This will disturb the fermenting process and cause it to stop. Brew a fresh "growing tea" for each Colony (this means extra bowls. no ingredient or utensil substitutions allowed! Ever. Our Laurel Farms Kombucha Tea Colonies are always grown under the most careful and hygienic conditions. and you might as well drink a soda pop. Laurel Farms uses several 24 quart restaurantquality stainless stock pots. NOTE: :make sure that the darker side of your Colony is floating face down in the new tea. spot with adequate air-flow. When the temperature has fallen below 150 degrees F. 10. Add 1 cup sugar and boil for another 5 minutes. Turn off heat. etc. No metal..e. HONEY KOMBUCHA BEVERAGE By Carl Mueller This recipe uses Orange blossom honey and no tea. DIRECTIONS FOR GROWING YOUR KOMBUCHA "GROWING TEA". utensils.. 70-90 F. cellar. Clean hands (we wear latex surgical gloves). START AGAIN.!. so be careful. remember! Now pour the newly fermented Kombucha health beverage (the 7-10 day old "growing tea") from the glass bowl (using the white cloth as a strainer) into a glass container. quiet. etc. direct sunlight can kill your Colony. No matter what (You gotta promise me. 3 quarts of water. remove from heat and monitor temperature.. Cover with a cloth.: shelf in kitchen. so if you substitute honey or sucarat or sugar substitute or anything else. You're ready to harvest your new "baby" Colony and refrigerate your sparkling health beverage. (the one on the top). Add 4 tea bags and steep for 10 minutes. The 1/2 cup of sugar maybe eliminated.. I never take a chance. Remove both colonies from the bowl (they're probably stuck together) and place them together on a glass plate. PEACH FLAVORED KOMBUCHA TEA . Colony will give off a mild. however the fermentation time will be extended as the yeast takes longer to become established without it.

Remove from heat and take out the Ginger pieces and strain the ginger water through a coffee filter. Never interchange the colonies. this gets out all of the tiny bits of ginger so that it doesn't contaminate the fermenting Kombucha-Ginger tea. Add 20 thin slices of fresh ginger (<1 mm/slice)This was about a table-tennis-ball sized piece of ginger root) I didn't bother to peel the Ginger. Celsius.. Remove from the heat and put one Lipton's tea bag in and allow to brew a further 10 minutes. Steep for 15 minutes and continue normal preparation. (I prefer not to 'stew' the tea bag by boiling it) Remove Ginger and tea bags (a plastic lifter is ideal) Stir in I cup of sugar (8 ounce measuring cup) Allow to cool to room temperature. Then I add the 1 tea bag. GINGER KOMBUCHA TEA By Simon Ryan Bring 3 litters of filtered water to the boil. but add 2 peach tea bags in addition to the others.By Carl Mueller Use Celestial Seasonings Peach tea and your favorite black or green tea mix. When cooled to room temperature. Colleen. It is the only way to ensure that your original kombucha remains unchanged. Tastes very good with black tea. Colleen **********IMPORTANT NOTE:*********** Please remember--to be on the safe side--to be sure to keep the kombucha colonies that you use to make these recipe's totally separate from your original kombucha colony--that is used to make your regular kombucha tea. Allow to ferment for 5 days (or until taste is satisfactory) then bottle. 7-8 days. Cover with new paper coffee filter and set in a warm place undisturbed for approx. Prepare your recipe as normal. Add 10 % fermented kombucha tea starter and Colony.. You will add the new ginger kombucha baby and 10% fermented ginger kombucha tea to start your next batch of Kombucha Ginger Tea. After you have made one batch of Ginger kombucha tea. remove the tea bag and then add the 1 cup of white sugar. Simon Ryan ***Added notes for my ginger Kombucha . and don't add or subtract ingredients that you use in your original kombucha recipe. . Boil for a further 5-10 minutes (to assist in getting the full flavor out of the Ginger and to assist in sterilization. I add 1 peach tea bag to my normal iced tea for a refreshing flavor. 12. and steep for 10 -15 minutes. by Colleen*** I prefer to boil the Ginger slices separately before making the tea/water/sugar solution. To do this I peel & slice up the Ginger and add it to 1 quart (approx.(kombucha colony). When I make up the tea/sugar/water solution I add this Ginger water to the boiled water to make up the 3 quarts (litters) the recipe calls for. Place onto temperature controlled pad set 28 deg.) 1 litter of water and boil for 10 minutes. always keep your original recipe pure and make it exactly the same each time for consistent results. pour into a glass container and add 10% fermented kombucha tea to this solution and float a kombucha colony on the surface.

and Calcium /Magnesium supplements etc. Blueberry/Banana Ginger-Kombucha Smoothy 4. or use fresh blueberries in season. these can easily be added to your smoothy before blending. Blueberry & Banana Ginger-Kombucha Smoothy • • • • • • • 10 ounce orange juice 4 ounces ginger-kombucha tea 1 medium banana (approx...: • • • • • • • • • Kombucha-Ginger Tea (or regular Kombucha tea) Orange Juice (made from unsweetened frozen concentrate. these can easily be added to your smoothy before blending. Strawberry/Banana Ginger-Kombucha Smoothy 2. (1 litter or 1 qt). If you take Vitamin 'C' crystals. I used "Old South" ). 32 oz. use regular Kombucha tea instead. Makes approx. 2. Kiwifruit & Banana Ginger-Kombucha Smoothy • • • • • • • 10 ounces orange juice 4 ounces ginger-kombucha tea 1 medium banana (approx. Frozen Strawberries (frozen loose.13. 110g or 4 oz) 1 cup of unsweetened fresh or frozen blueberries ( approx. and Calcium /Magnesium supplements etc. peeled ( approx 1/2"x1 1/2" diameter slice. 4 oz or 110g) 1 kiwifruit (approx. or use fresh in season. If you do not have fermented Ginger-Kombucha tea. these can easily be added to your smoothy before blending. Kiwifruit (Leave unpeeled as skin has beneficial enzymes) Bananas Fresh Ginger Root. If you take Vitamin 'C' crystals. If you do not have fermented Ginger-Kombucha tea..Strawberry & Banana Ginger-Kombucha Smoothy • • • • • • • 10 ounces orange juice 4 ounces kombucha-ginger tea. cinnamon Light sprinkle nutmeg Blend all ingredients at high speed in your blender until smooth. Makes approx. cinnamon Light sprinkle nutmeg Blend all ingredients at high speed in your blender until smooth. Frozen Blueberries. 4 oz or 110g) 1/4 "slice fresh peeled ginger root. GINGER-KOMBUCHA FRUIT "SMOOTHIES" By Colleen Allen 1. 3. 4 ounces or 5-6 large berries) 1 medium banana (approx. use regular Kombucha tea instead. about 15 seconds. 110g fresh or unsweetened frozen strawberries (approx. 4 oz or 110g) 1/4 " slice of fresh peeled ginger root 1/2 tsp. . Kiwifruit/ Banana Ginger-Kombucha Smoothy 3. per recipe) Ground Cinnamon Sprinkle of Nutmeg 1. If you do not have fermented Ginger-Kombucha tea. If you take Vitamin 'C' crystals. no sugar added). and Calcium /Magnesium supplements etc. about 15 seconds. about 15 seconds. Super Fruit Ginger-Kombucha Smoothy List of ingredients used to make the following smoothies. 32 oz. Makes approx. use regular Kombucha tea instead. 4 oz or 110g) 1/4" slice fresh peeled ginger root 1/2 tsp. 1/2 tsp. cinnamon light sprinkle nutmeg Blend all ingredients at high speed in your blender until smooth. 32 oz. (1 litter or 1 qt). (1 litter or 1 qt).

6. . Allow to cool to room temperature 3.a quirk of ours that we think helps ensure that nasty molds don't develop.4. Molds do not like to grow in an acidic solution. these can easily be added to your smoothy before blending. use regular Kombucha tea instead.. Strain but remove ginger pieces with wooden or ceramic implements (we use chopsticks). To 4 litters of boiling spring water in an earthenware. Bread recipes plus extra starter to have on hand. about 15 seconds. especially in the early stages) & cover in the usual way. Place strained liquid & ginger pieces into your K-T fermenting container. This is required to make the solution acidic to help prevent growth of pathogenic molds. Ken & Noriko's Ginger Kombucha "Juice" 1. glass. Reuse the ginger for the next few batches (don't put it into the initial "witch's brew" . cinnamon Light sprinkle of nutmeg Blend all ingredients at high speed in your blender until smooth. ceramic or non-metallic crystal) 2. Harvest your K-T & enjoy!! 8. If you do not have fermented Ginger-Kombucha tea. glass or crystal(non-metallic) container add:• • • 3 heaped teaspoons of Green Tea 1 US cup of white refined cane sugar 1 "thumb's" worth of sliced ginger in approx 2 mm slices Stir up your "witch's brew" to make sure the sugar is dissolved (use wood. 7. 14. and Calcium /Magnesium supplements etc. (1 litter or 1 qt). Leave for 8 to 14 days (depending on taste) Note: the wider the surface area of your fermenting container the faster it will ferment. (4 oz or 110g) 1 kiwifruit (about 4 oz or 110 g) 1 medium banana (about 4 oz or 110g) 1 cup fresh or frozen unsweetened blueberries (about 4 oz or 110g) 1/4" slice of fresh. *NOTE* It is VERY important to add 3 tablespoons of distilled white vinegar (only if you do not have the required 10% fermented kombucha tea to add ) to your tea/water/sugar solution right at the very start of the fermentation process.just in your fermenting container). 32 oz. peeled ginger root 1/2 tsp. INGREDIENTS: Note: This recipe will make enough Bread Starter for Kombucha Power&trade. 5. Makes approx. KOMBUCHA BREAD STARTER By John Novar. Super Fruit & Ginger-Kombucha Smoothy • • • • • • • • • 10 ounces orange juice 4 ounces ginger-kombucha tea 5-6 large fresh or unsweetened frozen strawberries. Taste a piece of ginger to see if it's ready 'cause a by-product of this is pickled ginger (a Japanese delicacy) & after a few batches you can harvest the pickled ginger (it will take time to pickle & the ginger will remain quite potent) & if you like this variation on the K-T you can start it from scratch again. If you take Vitamin 'C' crystals. 4. Colleen 15. Add your K-T critter & starter K-T (we always put it in last & make sure it pours over the critter if she's at the top .

FL 33134-5222 305.) Three days before you plan to use it. Leave at room temperature for 6 days. Repeat the feeding the second day. and your starter is ready to use. KOMBUCHA POWER &trade. This is called the slurry. Suite 522 . stir 1 cup of flour and 1 cup of Kombucha into the container. sugar.9988 16. stirring it up once a day. mixing well but do not worry about a few lumps. HEARTY DESSERT BREAD By John Novar • • • • • • • • • • • • 2 cups Kombucha starter 1/2 cup Sunflower seeds 1 cup Kombucha tea 1/2 cup Flax seeds 2 tsp. STEP 2: FEED THE STARTER (3 DAYS) Stir up the starter thoroughly. the starter will be stronger and healthier with the full treatment. Kombucha Tea and brown residue together in the 2-quart container. Before using the stored starter for bread. they will disintegrate later.• 2 cups bread flour. white hard-wheat flour you may need to look in a health food store) • 2-1 cups tepid (78 deg.Coral Gables. blending well. SUBJECT: K-YEAST STARTER: The liquid will begin to separate from the flour base. grated orange peel 1/3 cup natural Honey 1 egg 8 to 9 cups of natural bread flour 1 tbs. Cover tightly with a lid or with plastic wrap and a rubber band. and again on the third. Inc. plus 3 cups more for later feedings • 1 cup of brown residue from bottom of Kombucha Fermenter. The starter is living but weak. BREAD STARTER Copyright 1996 Kombucha Power Products. and it needs to be fed. F) Kombucha tea. World Rights Reserved Kombucha Power Products. Sea salt 1/2 cup Walnuts 1/2 cup Oil 2 Tbs. -2121 Ponce De Leon Blvd. (6 DAYS) Stir the flour. transfer it into a clean 3-quart container. (Although you can use it after just one feeding. plus 3 cups more for later feedings (unbleached.443. Let stand covered with cloth at room temperature until it bubbles up 8 to 10 hours then cover and refrigerate. Inc. It is then ready to use. cup of white sugar. That is as it should be. COOKWARE: • • • 1-plastic or wood spoon 2-quart glass or plastic container 3-quart glass or plastic container DIRECTIONS: STEP 1: MAKE THE INITIAL STARTER MIXTURE. STEP 3: STORE THE STARTER Store the starter tightly covered in the refrigerator. The mixture will begin to taste and smell slightly vinegary. milk . where it will keep perfectly for 4 to 6 months after which it is a good idea to pour off all but 2 cups and give it another feeding. Note: Always bring the starter to room temperature before using. give it the full 3-day feeding schedule once again to strengthen it and to tone down excess sourness. and the color will change. By the sixth day the taste will be pleasantly sour: The fermentation is complete. however.

mix well. Kombucha Power&trade. Inc. Heat oven to 350F. and Honey. cool on wire rack. cover loosely with a clean cloth towel. Outside Dade county 1-800-862-1353 email JOHNOVAR@FREENET. Coral Gables. beat 3 minutes at medium speed.FSU. 2. add the salt. and sugar in a glass jar. World Rights Reserved For information regarding this recipe. tea. 3. In a small bowl mix together egg and 1 tbs. Place dough in greased bowl. HOW TO MAKE KOMBUCHA MANUAL by Beverly B. INC. Grease three 8x4 or two 9x5 loaf pans. about 1 hour. Fl 33134. Let rise in a warm place (85F) until light and doubled in size. On floured surface. Copyright 1996 Kombucha Power Products. Inc. Let raise in warm place overnight. granola. shape into loafs. Preparing the Kombucha: where you combine your Kombucha Manna Colony and Starter with water. Brew your first batch of Kombucha tea as soon as possible. Fermenting the Kombucha: where you let the preparation in step 1 brew for about one week. about 10 minutes. flax seeds. . walnuts and 3 to 4 cups flour until dough pulls cleanly away from sides of bowl. World Rights Reserved 17. sunflower seeds. stir in raisins. Heat milk until warm (85 to 95 degrees F. Remove from pans immediately. Divide dough. Suite 522. while blending. Slowly. milk. Harvesting the Kombucha: where you pour off the fermented liquid for your use. knead in remaining flour until dough is smooth and elastic. oil.EDU Copyright 1996 Kombucha Power Products. and leave some over as "starter" for your next batch. 2121 Ponce De Leon Blvd. Table of Contents • • • • • • Introduction Things Needed for Making Kombucha Making Kombucha Fermenting Kombucha Harvesting Kombucha Using Kombucha Introduction The process of making Kombucha tea (KT) consists of three steps. add 4 cups of flour until moistened. Phone (305) 443-9988. contact Kombucha Power Products. You may leave it at room temperature. 1. mix the starter and milk. place in pans. orange peel.• • 1/2 cup Granola 1/2 cup golden raisins Bring Kombucha Starter to room temperature. and cover with plastic wrap or cloth towel. *IMPORTANT* Remove Your Kombucha Colony and Starter-tea from the container and place in a glass jar with a cloth or coffee filter cover secured with a rubber band. Bread recipe. brush over tops of loaves and bake at 350F for 35 to 45 minutes or until deep golden brown.) In a large bowl.. Ferguson owner of Kombucha Manna International&trade.

A strainer (cheesecloth. 4. 1 1/3-1 2/3 cups white cane sugar. Things Needed for Making Kombucha: Ingredients: 1.its antibacterial activity could change your colony. . A fermentation container. Let it steep with the heat turned off for at least 15 minutes. Kombucha Colony. 7. Put 4 cups of chlorine free water into your tea container. and when they refer to "Starter". it means the liquid in which the colony floats also known as Kombucha tea. When the water/sugar mixture boils. 5. gelatinous Kombucha that floats on top of the tea. Pure. 5. 10. (Don't use aluminum. 4. Don't use cheesecloth! Some folks use paper coffee filters. Big rubber bands for securing the cloth covers to the containers. bottled. Cloth covers to cover your jar (a thin napkin. Remove the tea bags. Wash and rinse the fermentation container. Starter. White cane sugar seems to work best.. A 4 cup/32 oz.When these instructions refer to "Colony". 2. 5. A plastic funnel. Utensils: 1. 8. 6. We use a 2 gallon glass jar with a wide opening on top. Glass storage bottles for storing the Kombucha tea you've made. or fresh spring water). glass or stainless steel sauce pan for the water/sugar/tea mixture.) 2. 4. You may also boil it longer if you need to purify your drinking water. see our Catalog They also come with our Kombucha Manna Starter-kits:-)) Making Kombucha Preparation: 1. 7. 3. 3. 5-6 tea bags of *Organic* tea for each 1 gallon of Kombucha you want to make.. Pour 3 quarts of cold water into your fermenting container. Stir the sugar into the water as you bring it to boil (to keep it from burning on the bottom of the pan). 1 to 2 cups of "original" unflavored Kombucha liquid or 1/4 cup of distilled vinegar (use vinegar only if no starter is available) 2. You can order them from us. Remove all metal rings from your hand.) You can also use glass Sun-Tea Jars too:-)) Ask us about Continuous Fermentation:-)) 3. 6. it means the whitish. You can use black or green teas or an assortment of Organic Teas from our "Variety Pack":-)) 8. 9. A glass measuring cup. If you are not sure of the safety of your drinking water boil it first. sugar. water liquid. or handkerchief will do). chlorine free. Immediately add 5 or 6 bags of Organic tea to the water/sugar mixture. or glass). plastic. (you can use a combination of various black and green teas) Non-organic teas are often dyed and sprayed with pesticides. Be sure to rinse very well. Use a nail brush. Wash your hands and rinse them well so you don't have any soap residue left on them. See our Kombucha Manna Organic Tea web page or our Kombucha Manna Catalog web page for more details about teas and our Organic assorted tea bags in our "Variety Pack". turn off the heat. water (filtered. ( We don't use plastic nor metal. A tea container. Don't use raw honey -. Add 1 1 / 3 to 1 2/3 cups of sugar to the water before it boils..

15. green.) You may use more than one Kombucha Colony at a time in your fermenting container. keep it in fresh tea. You may wish to put it onto your compost heap. water mixture into the fermenting container with the cold water. extracts. 14. 2. powdery in appearance. preserves. 5. Keep the Starter unflavored (otherwise you could alter the chemistry of the Kombucha). Save 1. If you are using Kombucha for the first time you may wish to start with 1 ounce a day for the first week. Please feel free to contact us:-)) . berry. or herbs. Go by how your body feels. Fermenting Kombucha 1. discard the old and worn colonies (usually a colony lasts a month or so). lemon juice. First save the Colony by removing and placing it into a glass pie-plate or container. How long to ferment: On average.11. 3. 4. 5. Molds may form on top of the culture that look fuzzy like bread mold. When you want to start making Kombucha again you can use this liquid -. The Kombucha tea can keep at least 6 months if refrigerated. sugar. Harvesting Kombucha 1. 2. You can flavor your Kombucha tea if you wish. You may prefer to let the liquid come to room temperature before drinking. heat will destroy some of the healthful benefits. 6. 13. Keep it in a cool place in a glass jar covered with a cloth.2 cups Kombucha liquid for your next Starter.) 3. 2. After 8 days it becomes progressively more sour until it turns into a delicious mild table vinegar. Suit your own taste. Pour the tea. Their color may be white. If you take the Kombucha tea out of the refrigerator for a long time loosen the air tight seal. The lower the temperature the slower the fermentation. All are OK! As the new colonies grow. sometimes they sink and sometimes they stay at an angle. (it may cause mold). or black. If you need to store the Kombucha Colony for a week or two. Put the Fermenting Container in a quiet place. If molds develop throw it ALL out and start over again with a new colony. Suit your own taste. 3. Pour in enough Kombucha liquid to completely cover it.even if it is vinegary -as Starter.). (At room temperature carbonation will build up and the bottle may break. Using Kombucha 1. Be sure to always drink lots of plain water too:-)) Questions or Comments? We like hearing from you. It is normal for the liquid to develop a Kombucha Colony even in the sealed bottle. so it will have something to live on. Don't overheat the liquid. after 7 days it will be slightly more sweet than sour. Cover the Fermenting Container with a clean. Insert the Kombucha Colony into the Fermenting Container. 4. Sometimes they float. Keep it at around 73 degrees and out of direct sunlight. cloth and seal it with a rubber band. Feel free to experiment with various flavors. Don't move it until you decant it. Speed of fermentation depends on many factors including brewing temperature and the shape of your container. Fresh air and warmth are important for Kombucha. Pour the Starter into the Fermenting Container and stir. After that you may increase the amount slowly ounce by ounce. 12. closely woven. Pour the remaining liquid into your glass bottles through a funnel and a strainer. Try using pieces of ginger. Wait till the liquid in the fermenting container *cools* down to 70-75 degrees around room temperature (Kombucha prefers a temperature of around 73-80 degrees F. 4. At 8 days it will be more sour than sweet. If you discover a very good one. Don't smoke or grow plants around your colony. please let us know. Some prefer it cold. Seal the bottles and refrigerate.

Catalog & Newsletters Check out our *new* KMI website at: http://www. I also have several jars brewing by the conventional method. from the spigot replacing it with fresh tea. Ferguson. water. http://www.* KOMBUCHA MANNA INTERNATIONAL: Organic Kombucha*: mailto: OM@bestweb. You make the original batch according to the usual directions. and start again. Any other use requires explicit permission by the author. the fermentation happens faster and essentially you could just keep taking out K-tea and pouring in new tea. Passion Fruit. mixture. you must link to rather than copy it. Every once in awhile it is probably a good idea to empty the whole thing out. I prefer to let mine go a few days after adding the tea. I guess you could say I use a method in between the regular brewing method and continuous fermentation. provided it is copied in its entirety without modification and appropriate credits are included. if the publication is distributed without charge. water. sugar.bestweb. mixture is cool enough when you pour it in. For Continuous Fermentation you need a jar with a spigot. Jasmine 4 bags Luzianne Black Tea . The K-tea remaining in the container is your "starter". all around the world. Continuous Fermentation Method for preparing Kombucha Tea by Bev Ferguson Kombucha Manna International Continuous Fermentation is the easiest way I have found to make K-tea and I suspect that it is probably the most common way K-tea has been made for ages.bestweb. sugar. Enjoy:-)) Leonard Porzio's "Sun Tea" Kombucha Recipe (The "Sun Tea" method was used to prepare the Tea for this recipe . it takes awhile to get the timing down so that your tea ferments the right amount for the taste you prefer. You don't have to lift the jar and clean it out each time and the K-colony stays in the jar. or bottle full. or in print. it may not have undergone the conversion from sucrose to fructose and glucose. mixture every time. sugar. The one drawback to continuous fermentation may be that you sometimes get some sugar that has not been in the fermentation process for as long as by the regular method of brewing.8 hours) Ingredients: 10% Sour Starter Tea [3-4 week Kombucha Ferment] 1 Gallon Water 1 bag Bigelow "Perfect Peach" tea 3 bags Lipton Green Tea 3 bags Lipton Green & Orange. clean it well.html Copyright © 1995 updated:1998 Beverly B. Permission is granted to freely copy this document in electronic form. mixture. However. Just be sure your tea. For this reason. Since there is usually more "starter" by this method. Also. I prefer to use glass "sun-tea" jars but some people use plastic food grade containers that are available in home brew stores.net/~om/kmi/ Information given here is for research and educational purposes only and is not intended to prescribe treatment. Once you experiment with it for awhile it gets quite easy to do. however. before taking any to drink. water. sugar. water. On the www. KMI 18.net You can get our FREE: email Kombucha Manna Information. You will find what works best for you. Therefore.net/~om/kmi/manual. when your tea is ready to drink you can take it by the glass full.

If you think the mushroom looks messy around. Place the jar in quiet dark place (your cupboard will be excellent). From same place in the store I have found the bottles for storing (available in sizes of 3-10 dl). this is normal and just wash it away. There may be some brown dirt in the mushrooms. This article is provided as is without any express or implied warranty. add 6 bags green tea (or 2 tablespoonfuls loose tea per litter) and 3-5 dl white sugar. Any other use requires explicit permission by the author. you may use scissors to cut off the edges. I use stainless steel kettles. 4. Rinse the mushrooms under chilly running water. Let the bottles to stay in room temp for day or two and then place them in your fridge. While every effort has been taken to ensure the accuracy of the information contained in this article. 2. or for damages resulting from the use of the information contained herein. cover the jar with cotton cloth. http://w3. however. Mix well and let cool for 15 minutes. 7. easily found from shelves for storing juices and pickles). When it is flu time in the winter. On the WWW. I ferment in a glass jar of 5 litters (will find only from flea market or grandmother's attic. or in print if the publication is distributed without charge." 19. It should not be regarded as a complete or definitive manual on Kombucha but rather as a collection of practical everyday answers to questions that come up when starting to make Kombucha tea. Let the tea cool down to room temp (I use bucket full of cold water. Pour in the jar (first take of the tea leaves if you used loose tea). There may form a new baby into the bottle. 5. 3. Boil 3 litters water for few minutes. Let the tea ferment for 7-10 days. Put the mushroom and 1.com/~kombu/FAQ/home. 6. the authors/contributors assume no responsibility for errors or omissions. but this is not dangerous.trib. DISCLAIMER FOR PART FIVE OF THE KOMBUCHA FAQ OBLIGATORY DISCLAIMER: This Frequently Asked Questions (FAQ) is based largely on the personal experiences of the members of the Kombucha mailing list. you must link here rather than copy it. Permission is granted to freely copy this document in electronic form. just take the mushroom away. I use plastic bottles which can be used in freezing juices. Or let it to bubble up (=boil just a little). I put a slice of ginger in the bottle when bottling KT. I put the kettle in the bucket and it cools down fast).1/4 cup Corn Syrup [or Karo if not available] 1 1/4 cups white sugar Nina's Kombucha tea 1. Take off the mushroom and the baby (usually stack under mom).5 dl starter in to jar. Store the fermented KT in the bottles.html . The mushrooms won't get injured even you handle them a bit hard. in the stores biggest jars are 3 litters. knives and scissors. depending your taste. provided it is copied in its entirety without modification and appropriate credits are included.

Sign up to vote on this title
UsefulNot useful