FERMENTING THE KOMBUCHA

• Say hello to your culture (she is very receptive!)
• Boil water; infuse tea and tisane for 5 minutes, then filter if necessary 
• Dissolve sugar in the glass jar using your flavored tea concentrate
• Add 2 ½ liters of fresh water and the Kombucha starter tea. The mixture should be warm. 
• Place Kombucha culture on the mixture and secure breathable cloth over the top of the jar with a rubber band.
• Label your mixture with the date, recipe and flavor and store it in a dark place.
• Voilà! Wait 7 - 14 days and let nature do its thing.

HARVESTING AND BOTTLING THE KOMBUCHA

• Taste your Kombucha with a non-metal spoon. If it tastes like vinegar, it's ready. Give it a try and eventually you will find a mix that works for you: every brewer makes his or her own unique Kombucha!
• Carefully remove your culture (Hello!) from the jar and rinse it with fresh water.  
• Slowly filter the drink into glass airtight bottles (wine bottles, beer bottles with capsules, etc.). Use a very thin nylon filter.
• Keep 400 ml. of the tea for your next batch and/or to keep your culture in dormancy in the refrigerator. In the fridge, it will keep for about 3 months. For a lighter Kombucha, simply remove this tea from the jar. 
• Over the next few batches, your culture will grow, doubling in size... Spread the health! 

YOU CAN ALSO START YOUR GROWTH FROM A BOTTLE

Each Kombucha bottle carries the integral culture. It is therefore possible to start your production with only one bottle... with a little patience.

HOW?

Empty your Kombucha in a 1 litre Mason jar, and cover it with a cloth and an elastic band. Wait for two weeks without touching the jar. The culture is slowly growing. Use your baby Kombucha as a starter kit.