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MULTIPLE SCLEROSIS
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How
to Make Kombucha
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 | Make tea using 5 black or green tea bags, 1 cup of white sugar, and 3 quarts of water. |
| Bring water to a boil. Add the sugar and let boil for a few more minutes. Add the tea and let steep for 15 minutes. |
| Cool to room temperature. |
| Add the Kombucha mushroom and 1 cup of previously prepared Kombucha tea. |
| Cover the container with tight knit cloth (for example a handkerchief) and secure it with a rubber band, elastic, or string to keep out insects and air borne contaminants. |
| Place it where it will remain undisturbed and away from bright lights. |
| Let it ferment for about 7 or 8 days plus or minus a few days depending on the growing temperature and how acidic you like it. |
| Remove the original Kombucha mushroom and the new baby mushroom that formed on the surface of the tea. |
| Strain the Kombucha tea and store it in the refrigerator. |
It is considered best to use clear glass containers for this whole process although some people consider it acceptable to use a stainless steel pot to boil the water and food grade plastic containers to ferment and store the tea. Metal is considered toxic to Kombucha so never let metal touch the Kombucha mushroom or Kombucha tea. Never use aluminum containers for anything having to do with making Kombucha.
There are numerous variations, hints, and tips for growing
Kombucha, but not all writers agree on all the details.
