How to Make a Kombucha Starter

Ingredients:

1. 1 cup of black tea (brewed and cooled)

2. 1 cup of granulated sugar

3. 1/2 cup of unpasteurized, store-bought kombucha (with live cultures)

4. A clean glass jar with a lid

5. A piece of cheesecloth or a coffee filter

6. Rubber band

Instructions:

1. Brew and Cool the Tea: Brew 1 cup of black tea using your preferred method. Allow the tea to cool completely to room temperature.

2. Add Sugar: Once the tea has cooled, add 1 cup of granulated sugar to the tea and stir until the sugar is fully dissolved.

3. Add Kombucha: Pour 1/2 cup of unpasteurized, store-bought kombucha into the sweetened tea. This kombucha will provide the necessary live cultures to start the fermentation process.

4. Cover the Jar: Cover the glass jar with a piece of cheesecloth or a coffee filter, securing it with a rubber band. This allows for air circulation while preventing dust and contaminants from entering the jar.

5. Fermentation: Place the jar in a warm, dark location (around 75-85°F) for 7-10 days. During this time, the kombucha starter (SCOBY) will begin to form on the surface of the liquid.

6. Observe the SCOBY: As the SCOBY grows, it may develop into a circular, mushroom-shaped structure. It's normal for the SCOBY to have some wrinkles and irregularities on its surface.

7. Maintenance: After the SCOBY has formed, you can continue to brew kombucha using the starter. Each time you brew a new batch, remove about 1/2 cup of the fermented kombucha and save it as a starter for the next batch. Store the starter in a clean, airtight container in the refrigerator.

Always maintain proper hygiene when handling your SCOBY and brewing kombucha to avoid any potential contamination.