# What You Need:
→ Basic Kombucha-Style Fermentation Base
01 - 8 cups filtered water
02 - 8 black or green tea bags, or 2 tablespoons loose-leaf tea
03 - 1 cup granulated sugar
04 - 1 kombucha SCOBY (symbiotic culture of bacteria and yeast), or 3/4 cup unflavored store-bought kombucha as starter
→ Flavoring Options
05 - 3.5 ounces fresh berries such as raspberries, blueberries, or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1 small knob fresh ginger, sliced
08 - 1 sprig fresh mint or basil
09 - 2 tablespoons fruit juice such as pomegranate, cherry, or apple
10 - 1 tablespoon dried hibiscus petals
11 - 1 cinnamon stick or 3 to 4 whole cloves
# Directions:
01 - Bring 8 cups of filtered water to a boil. Add tea bags or loose-leaf tea and steep for 10 minutes. Remove the tea bags or strain out the leaves.
02 - While the tea is still hot, stir in 1 cup of granulated sugar until fully dissolved. Allow the sweetened tea to cool to room temperature to protect fermentation cultures.
03 - Pour the cooled sweet tea into a large, clean glass jar. Add the kombucha SCOBY and the starter liquid or store-bought kombucha.
04 - Cover the jar with a clean cloth or paper towel secured by a rubber band. Store at room temperature in a dark place for 5 to 7 days to ferment.
05 - After 5 days, taste the beverage daily using a clean spoon. Proceed when it becomes tangy with gentle fizz, without becoming overly sour.
06 - Remove the SCOBY and reserve 3/4 cup of kombucha as starter for your next batch. Add selected fruits, herbs, or spices to the fermented base.
07 - Pour the flavored kombucha into clean bottles, leaving 1 inch headspace. Seal bottles tightly and ferment at room temperature for 1 to 3 days to enhance carbonation.
08 - Once the desired level of fizz has developed, refrigerate the bottles. Strain out solid flavorings before serving chilled.
