Ingredients: 12 cups homemade kombucha 2 cups fresh or frozen strawberries
Homemade Kombucha: 14 cups filtered water 6 black tea bags or 1 large (1 ounce) tea bag 1 cup cane sugar 1 kombucha starter culture with starter tea
Bring 2 cups filtered water to a boil. Add tea bags (or 1 large tea bag) and remove from heat. Allow to steep 5-10 minutes.
Add sugar and stir to dissolve. If the sugar is taking too long to dissolve, turn on the heat again and heat 1-2 minutes to dissolve the sugar.
Add sweetened tea to a clean gallon sized jar. Fill room temperature filtered water. Make sure the tea is 75°-85°.
Add the starter tea culture and starter tea to the sweetened tea. Secure a tea towel or coffee filter over the jar with a sturdy rubber band.
Place the jar in a warm area that is between 75°-85°. The kombucha will be ready between 7-21 days.
If using frozen strawberries, allow them to thaw first so that it's easy to smush them into bottles. Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
Smush ½ cup strawberries into each 25 ounce bottle. Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
Click to get the recipe @ createmindfully.com