1. Clean out your glass container so there is no possibility of remaining bacteria.
2. Boil 24 cups of water in a large pot and once boiling, turn off heat and add tea bags.
3. Steep until water has reached room temperature.
4. Remove tea bags and add SCOBY, 1 cup of kombucha, cane sugar, and steeped tea to jar.
5. Cover with a dish towel and secure in place with string or an elastic band.
6. Store in a cool, dark place for 10 days. Do not touch at all. I keep mine in a cupboard.
7. After 10 days, remove dish towel and divide kombucha between jars, leaving 1 inch of space between kombucha and lid in each jar.
8. Your kombucha is ready! You can drink and store them in the fridge for several months.
9. If you’d like to flavor your kombucha, here are two options (note* flavored kombucha requires a short second fermentation):

Grapefruit Flavor:

1. Add 1/4 cup of freshly squeeze grapefruit juice to a medium sized bottle.
2. Top with kombucha, leaving 1 inch of space between kombucha and lid.
3. Let sit in a cool, dark place for 1-2 days with lid secured and then store in the fridge until you decide to drink.

For Ginger Flavor:

1. Add 1 tsp of freshly grated ginger to a medium sized bottle.
2. Top with kombucha, leaving 1 inch of space between kombucha and lid.
3. Let sit in a cool, dark place for 1-2 days with lid secured and then store in the fridge until you decide to drink.

*In order to acquire a SCOBY you can ask a friend, order one here or make your own according to this tutorial.