Kombucha is so refreshing, and so easy to make.
1 litre boiled water (cooled).
¼ cup white sugar
2 -3 black or green tea bags (never use flavoured teas)
3/4 cup of kombucha liquid
1 SCOBY (to obtain a SCOBY, check out the facebook page: Fermenting Freaks Forever! New Zealand where member requently offer them to members).
Add the boiling water to a glass or ceramic bowl. Stir in the sugar until dissolved. Add the tea bags. Leave to completely cool. Stir in the kombucha liquid and add the SCOBY. Cover with a clean cloth secured at the edges with an elastic band. Place on a sunny window ledge (or, in winter, a seed raising heat pad). Leave to ferment until the liquid is no longer sweet and the SCOBY has thickened.
Lift out the SCOBY and place it in a lidded jar with 1 cup of kombucha liquid to cover it. Place in the fridge. (This will store your SCOBY until you are ready to begin your next brew).
Strain the liquid into plastic soda bottles (you can add flavour at this stage in the form of, for example, some pieces of fresh ginger or a squeeze of lemon. Screw the caps on the bottles. Check the bottles daily, and if pressure builds up, release it by unscrewing the caps and then retightening the lids. Leave the kombucha for a few days to absorb flavours and develop a slight ‘crackle’ (to make the kombucha extra fizzy, just add a little soda).