If it is one thing that I might miss most about Vallejo, California, is the best home brewed Kombucha I ever tasted. I recently found out that this cafe is closed for business, but I know the man behind the magic. His family has a special touch and I can surely tell you, this is the best Kombucha I have ever had in my life. I will share some of his Kombucha process with you in this post. Enjoy!

Ingredients

1 Cup Organic Cane Sugar
4 Liters Purified Water
4 to 6 teabags or teaspoons of loose tea (either green or black) tied in cheesecloth

Instructions

• Put filtered water into stainless steel pot, add the sugar, stir and bring to a boil for three minutes.

• Add the tea and boil for a further two or three minutes.

• Turn off burner and allow tea to steep for 10 to 15 minutes.

• Remove tea.

• Let the tea cool so it’s warm to the touch.

• Pour steeped tea into a glass jar.

• Add Kombucha culture and mother tea (starter tea provided with culture) to the brewed tea.

Reminder: Do not put Kombucha culture into tea that is hot, it may damage the culture.

• Use cotton cloth to cover the top of glass jar and seal with tape.

• Place the glass jar in a place that it will not be touched, with a degree temperature of 73 to 82 degrees Farenheit. Do not move it!

The process should take approximately 20 to 30 days or dependent upon your taste. You are now ready to harvest your new mushroom and refrigerate your fermented beverage.

• Remove the cotton cloth from the glass jar. You will notice that you now have the original culture and a small one on top. These can be separated, and the newly formed culture can be stored in a glass jar with approximately 12 to 24 ounces of brewed tea. Keep this in the refrigerator.

• Pour your newly fermented Kombucha tea from your vessel into a glass container, and place your freshly brewed tea in the refrigerator.

The mother culture will continue to sprout babies while in the jar; you only have to remove the accumulation of cultures when it is taking up too much space in the jar.

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