Ginger Kombucha

OK - So we are having fun posting and talking about delicious homemade beverages, I few of you asked me to post my Kombucha recipe so here goes...

Scoby, mushroom, mother - whatever you want to call the live culture
12 cups of water
1 1/2 cups sugar (I actually use sucanat)
4 black tea bags
ginger root

Add water and sugar together in a pot and bring to a boil. Reduce heat to a simmer and add chunks of ginger root and simmer for 15 min. Turn off heat and add tea bags. After 4-5 min. remove tea bags but leave ginger chunks. Now - here's the really important part you have to let the tea cool down to room temperature. Once the tea has cooled you can add it to a large class container with the live culture (if you add it together while its still too warm you will kill the culture). take a hand towel, or any kind of thinner kitchen towel, cover and seal with a rubber band. Place in a cool, dry area of your kitchen. How long you let it ferment is up to you...I usually leave mine for about a week. Less time fermenting = more sugary taste, more time = a more vinegary taste.

You can also eat the ginger chunks as a treat.

When you are ready to serve add a slice of lemon and Enjoy!