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kombucha.md

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+# Kombucha
+
+**Kombucha** is fermented tea, often flavored with fruit or spices.
+
+The **pellicle**  is the cellulose mat
+that grows on the top of the kombucha during first fermentation.
+the pellicle is often referred to as the **SCOBY**
+(Symbiotic Colony of Bacteria and Yeast),
+but this is not accurate.
+During fermentation, the SCOBY lives in the pellicle _and_ the tea.
+**Only the SCOBY is necessary for creating a new batch,**
+which is why its possible to use store-bought kombucha as starter tea,
+although adding the pellicle does help speed things along.
+
+## Recipe
+
+### First Fermentation
+
+1. Bring 1 cup of filtered water to boil.
+
+2. Add 2 tsp. tea leaves and set a timer for 15 minutes.
+
+3. Add 1/4 cup sugar and stir until dissolved.
+
+4. After 15 minutes, strain out the leaves
+    and add the hot sweet tea to a glass jar.
+
+5. Add 2 cups of cool water to dilute the tea
+    and bring the temperature down to 70--90°F.
+
+6. Add the 1/2 cup of kombucha and the pellicle
+    leftover from the previous brewing.
+
+7. Cover the jar with a coffee filter and secure it with a screw band.
+
+8. Let ferment for 7--9 days at room temperature (70--85°F)
+    in a shaded spot with some airflow.
+
+#### Notes
+
+* Decaf tea is not recommended,
+    the SCOBY feeds on all nutrients in the tea, caffeine included.
+
+### Second Fermentation
+
+1. Set aside 1/2 cup of kombucha and the pellicle for the next brewing.
+
+2. Stir the remaining kombucha.
+
+3. Add 1/4--1/3 cup of pureed or juiced fruit to a 16 oz glass flip-top bottle.
+
+4. Add the kombucha to the bottle, leaving about an inch of head-space.
+
+5. Let ferment for 2--3 days at room temperature.
+
+6. Refrigerate.
+
+#### Notes
+
+* To keep from making a mess, only ever open when fully chilled.
+
+* If after refrigerating the kombucha is not sufficiently carbonated,
+    it can be left at room temperature for a day or so to ferment more.
+    Fully chill in the refrigerator before testing.