Kombucha

Boil 15 cups water.

Add 1 cup sugar and 2 tablespoons black tea. I use lichee tea.

Stir and let cool to lukewarm. Maybe stir once more after 15 minutes.

Strain into 1 gallon jar.

With clean hands, put in scoby from last batch.

Add 1 cup tea from last batch (the starter).

Cover with something that breathes. I use a coffee filter and an elastic band.

Ferment for 10 days at room temperature.

For 2 of us, I make a new batch every 3 days. 3 jars on the go.

We store it in the fridge after fermentation.

Half an inch of juice in the glass, then fill with Kombucha. Tastes great!

Work up to 2 glasses per day, 10 ounces each.

Separate scoby when it gets big. I compost them.