recipe [from The Essential Kombucha]
1. Heat 3 quarts of purified water in a stainless steel or glass pot (never use aluminum as its properties are toxic).
2. Let the water come to a rolling boil for 5 minutes. Then add 1 cup of white sugar and let it boil for another 5 minutes.
3. Turn off the heat and add 7 tea bags of black tea.
4. Let the tea steep for 15-20 minutes, remove the tea bags and let it cool to room temperature.
5. Pour the tea into a very clean, gallon size, wide mouth, glass jar or glass bowl. (No leaded crystal glass)
6. You should add about 10% of the already fermented tea from the previous week. 8-10 oz. Per 3 quarts.
7. Remove your jewelry and rinse your mushroom carefully in cool water with clean hands and place it on the surface of the tea. Never put your Kombucha in hot tea, always room temperature.
8. Always make sure that the lighter colored side of the Kombucha is facing upward.
9. Cover container with a white napkin, linen or cotton cloth and secure it with a rubber band or elastic.
10. Place the container in a quiet warm place so that it is neither hot nor cold. Indirect light is fine, but not necessary. Direct sunlight is damaging.
11. Let the tea ferment 7-14 days according to taste preference.
12. Now your Kombucha elixir is ready. Remove your mushroom with clean hands, place it on a glass plate. Now you can pour the tea into your glass storage containers and refrigerate. You can strain it if you wish.
13. You can now separate the new mushroom that has formed on top. Gently pull them apart.
14. Repeat the entire process once again to make your tonic for the following week. Now you can double your recipe and start 2 batches with your new mushroom.
15. If your original mother mushroom looks a little worn and tired or starting to produce thin babies it's time to replace with one of your new offspring.