

This recipe was provided by SHR listener Angela Penna Here's what I do for komucha. You'll have to obtain a scoby or grow your own. One way to grow your own is to use that kombucha Alisa bought and let sit in a jar with a flour sack towel (fst) over top for a week or so in room temp. Should form a rubbery little organism called a scoby. Don't refrigerate the scoby or put in hot liquid or it will die. It'll probably take a bit to grow your scoby, or a few batches. If you do it that way you can use a smaller amount of sweetened tea to get things rolling and follow method below. It's important to take about a cup of liquid from the batch you fermented and keep it with the scoby and add to next batch. Ok so here we go. It's a lot...

