Lets make Kombucha

There is always a huge jar of brewing kombucha in my kitchen that looks like a scary science experiment gone wrong.  But this fermented tea drink is so much more then it seems. Don't let the look or smell scare you, it has so many wonderful health benefits and has been around for thousands of years. It originated in Russia but became much more popular in China. In essence it is a fermented tea drink that it full of yeasts and bacteria that are greatly beneficial for our bodies. Kombucha is also full of probiotics. These little bugs are critical for a healthy immune system and regulating digestion.  I have taught a few classes on making kombucha now and i the one thing I learned is that i can not stress enough how easy this is! Do not stress or doubt yourself or your brewing boooch batch. There are only 5 ingredients to make kombucha...
1 cup raw organic sugar
4 organic black tea bags
1 gallon of water
1 Kombucha mushroom
1 glass gallon jar

Alright now to combine the ingredients is easy but there is a way i find works the best. Since your mushroom likes to ferment at a warm temperature it is nice to keep it happy. Take your gallon of water and pour 1/3 of in into a pot and turn uP the heat! Add the cup of sugar and stir until it is dissolved. Then when the water is almost to  boil add the tea bags and turn off the heat.  Steep the tea for around 5 minutes. Pour your super sweet tea into the glass jar, then add the rest of the water from your gallon which is room temperature now the water in your jar is much warmer than room temp but not hot. This is idea for komucha mushrooms! Only now will I let you add your mushroom, hot water will kill your mushroom and cold temps keep it dormant so keep it happy and it will reward you greatly!
What exactly is a kombucha mushroom anyway? Well its not a mushroom at all, actually it is a whole bunch of enzymes and yeasts that stick together and form a pancake looking thing called a mushroom.  These are available online or from a friend who just finished a batch of kombucha. see every time you make a fresh batch the mushroom grows a new mushroom on top of it, these can be used in a frest batch, given to a good home, or composted. My favorite online source for mushrooms is http://www.kombuchaamerica.com/.  I have used these mushrooms personally and I also order these for when i teach classes.
Behold the beauty!

Now that you've added all your ingredients together cover your jar with a clean cloth or a few paper towels no lids! The kombucha will release CO2 while it ferments and it wont work if it cant release its pressure. I always put a rubber band around the top over the cloth just so no critters get in. Sit in a warm spot for two weeks. Your mushroom will sink and float depending on its mood.  After two weeks remove the mushroom and bottle up your booch. Put it in the fridge so it doesn't keep fermenting. Now enjoy! Stir in some fresh fruit, herbs, juices, or jams! So healthy and refreshing for these hot summer days.