Add 8 green tea bags and allow to steep for 20 minutes. Remove the tea bags.
Add 1 cup of sugar and stir well.
Allow the tea to come to room temperature and pour into a clean one-gallon mason jar or crock.
Add 64 oz more water to the jar and place the SCOBY along with any kombucha tea (KT) it came with into the jar.
Cover with a piece of old t-shirt, and secure with a rubber band.
Allow the homemade kombucha to ferment in a dark place (mine was in the pantry) for 7-14 days. Mine was ready after 8, but I live in Southern California, and it’s been warm lately. The fermentation time will vary depending on your location, your SCOBY and how sweet or sour you want the homemade kombucha. Sample by moving the SCOBY aside and taking a little out with a clean spoon. After this time, your tea may be slightly carbonated and will be unflavored (only tea-flavored). You may drink the homemade kombucha tea then or to do a second fermentation with different fruits for flavor and more carbonation.
Homemade Kombucha Recipe
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.