Kombucha Or Tea Kvass

1. 1

   Start by making your Sweetened Organic Tea.

2. 2

   Boil filtered water and dissolve sugar.

3. 3

   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.

4. 4

   toss in 8 to 10 bags of Organic Black Tea I like Celestial Seasons best and St.Dalfour second best.

5. 5

   cover with bread cloth and cool overnight on a bakers rack - you want as much of the tea tannins to exude from the leaves.

6. 6

   remove tea bags - squeeze if you want to.

7. 7

   stir in 2 cups Kombucha reserve from prior batch.

8. 8

   let movement settle and place crock in final clean room out of way location.

9. 9

   introduce the SCOBY as gently as possible (kit gloves) into the crock.

10. 10

    cover with double layer of fine cheese cloth and a rubber band.

11. 11

    harvest all but 2 cups reserve on the 10th day ie SCOBY introduced on the 17th - harvest on the 27th.

12. 12

    refrigerate immediately.

13. 13

    serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.