500mlkombucha ‘starter’unflavoured and unpasteurised
Before preparing your SCOBY, make sure that all equipment is clean and ideally sterilised, including the jar, saucepan, and a large mixing spoon or spatula.
Boil the water in a large saucepan. Once the water comes to a boil, remove from the heat. Add the sugar and mix until completely dissolved. Add the tea and mix once more. Leave to cool down to room temperature. This can take up to 2-3 hours. Don’t move onto the next step until cooled down.
Strain the cooled tea into the jar and add the ‘mother’/starter kombucha. Fill the rest of the jar with cool water, up to where the mouth begins to narrow. Cover the jar with a clean, lint-free tea towel and secure with string or an elastic band.
Move the jar to a dry place, out of direct sunlight, and leave for 2-4 weeks. If the liquid becomes unclear, you can lift the towel to see what’s happening, but avoid slowing the liquid. Once the SCOBY reaches the surface and is roughly 5-7mm thick it’s ready to use.