Kombucha Brewing from Garden Herbs and Fruit

First Fermentation: Building Your SCOBYKombucha begins with a SCOBY (Symbiotic Culture of Bacteria and Yeast) — obtain one from a home fermenting community or purchase commercially. Brew 2.5 litres of strong black or green tea; dissolve 200g of sugar in the hot tea; cool to room temperature; add the SCOBY and 200ml of starter kombucha (from a previous batch or plain raw commercial kombucha). Cover with a cloth and secure with a rubber band. Ferment at 20–26°C for 7–14 days until pleasantl…