Kombucha is a rich, fizzy, fermented probiotic tea. I think the best parts of this article by Lindsey are:

• The explanation of the second fermentation and flavoring (Raspberry vanilla, Blueberry lavender, Mango and Ginger are some of the flavors she uses…. Mmmmm!)
• Her helpful tips

For those who haven’t made kombucha and like sequential steps, this is the basic process:

• Boil the water
• Remove from heat and stir in the sugar with a wooden spoon
• Add the tea bags and let them steep until the water cools
• Remove the tea bags
• Add the raw liquid kombucha from a previous batch (or purchased)
• Pour the tea and kombucha mixture into a large glass jar
• With clean hands, gently place your scoby on top of the tea
• Cover the top of the jar with cheesecloth or paper towels secured with rubber bands
• Ferment for 7 to 10 days
• Remove the scoby
• Proceed to a second fermentation and add flavoring for the new batch

Click on the How to Make Continuous Brew Kombucha (+ 6 Flavor Ideas) link below to read Lindsey’s entire article.

How to Make Continuous Brew Kombucha (+ 6 Flavor Ideas)