Add 500ml of boiling water, steep for 15 minutes, then remove the tea bag.
Add sugar and stir until dissolved.
Add filtered water until you reach the 3 litre level (your tea is now lukewarm).
Add the kombucha scoby with its liquid culture.
Cover the container with the cloth and tie it with the rubber band.
Ferment for 10 to 15 days at room temperature. This is the first fermentation (F1).
Taste regularly as of day 5. As soon as the sugar and acidity level of the kombucha is to your liking, it is time to flavour and bottle.
Set aside the kombucha scoby and about 2 cups (500ml) of liquid in an airtight container in a cool place.
Ginger Flavouring and bottling
Chop the ginger very finely.
Add the ginger to the kombucha jar.
Cover with the cloth and let it ferment for 2 more days at room temperature.
Bottle the kombucha using a funnel with a filter.
Store the bottles at room temperature for 3 to 4 days. This is the second fermentation (F2).
When it is fizzy (beware of the pressure!), put it in a cool place.
Notes
If the kombucha is a little too acidic for your liking, add 250ml (1 cup) of warm green tea when bottling. You can also add a little sugar at this point if you think it's missing.
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