What recipe do you recommend to make Kombucha Tea?
Like any food to be prepare there are a variety of different ways of doing it. Here is the one I personally use: Using clean unchlorinated water, not distilled water which lacks mineral content, make a gallon of tea using 8 standard size tea bags of green tea or orange pekoe/black tea. Add 1 to 1.5 cups of white cane sugar. If you boil the water let it cool to room temperature and add 1/4 cup of apple cider vinegar. The apple cider vinegar is used to lower the pH level of the tea to help the fermentation process and protect against mold formation. You may also use old Kombucha tea that has turned vinegary in place of apple cider vinegar. Pour the prepared tea into a gallon size glass brewing container with a wide mouth (old glass pickle jars work well) and add the mother mushroom culture to the tea. Set the brewing container in a warm area (74F to 84F degrees) out of direct sunlight covered with a paper towel or coffee filter and secured by a rubber band. Let the tea ferment for 7 to 9
