 want to do a video on kombucha making. I've tried this a couple other times at my house and I love kombucha. I like that it's got all these probiotic benefits and it's kind of like drinking soda but not kind of a cheat soda and I like that I can flavor it with any of the fruits I have on hand pretty much. So I'm going to show you how to make kombucha today and then when it's done fermenting at the end of the week I'm going to do a part two and teach you how to do a second ferment that I'm still kind of learning and working on myself but I'm excited to show it to you and let's get started. So all the things you're going to need is going to be a jar kind of about this size. I like to use this with a loose lid. I usually cover it with some kind of cloth napkin so that no fruit flies can get in and then your butch starter is just going to be a bottle of store-bought original flavored kombucha. I like this brand because it's a pretty it's a pretty decent strain of probiotics so I I haven't had a problem yet with growing a mother or a scoby from this guy. I have had my scobies die a couple of times and I think that's just manufacturer error. So you need your bottle of kombucha. We're going to use just plain black tea. I got this at Sprouts. It's organic black tea, a whole bunch of sugar. Now if you're a little bit freaky on the sugar thing as I have tended to be in the past, fear not because the sugar actually ferments out of the drink. When you have your finished product of kombucha the sugar content is actually very low because all of the good bacteria has eaten that away and fermented because of it. I'm going to make a batch of sweet tea and I like to use about six teabags, six black teabags, six cups of water and I kind of just do this with the sugar. I like jujit but if you want to get more technical with your measurements I would do like half a cup. Let's make some black tea shall we? You kind of just want to get it to a good simmer or good boil so all that sugar really dissolves in the tea. I'm going to just explain to you why I really like to drink kombucha. So if you're trying to kick a soda habit or even just a sugar habit for that matter and you're really gravitating towards those sugary copies, the sugary drinks, then I would say kombucha is for you. Now there is a bit of like a well I can't say egg factor because that's not right but it does taste a tiny bit like vinegar and if you over ferment it a kid really tastes like vinegar so you just got to be careful on how many days you are letting it brew. I like to do mine anywhere between five to seven days and by the fifth day you can kind of taste it and really taste the carbonation and see that okay this is fermented enough. If you go past that and I have given it just a few days because I didn't have the time to you know get to bottling it. You get to the fifth day you really taste that carbonation you know it's good to go and it is kind of based on taste. This isn't like it's kind of like a science but then like not so let me show you the bottles I use. So I've actually just saved these over time I keep the lids and this is from my two prior attempts at making my own scoby and what a scoby is if you've never heard of the term or some people call it a mother it's kind of a colonization of bacteria and cells and it sounds nasty and it kind of looks nasty like I'm not gonna lie. An alien like my husband doesn't really let me take it out of the cupboard I mean he's nice don't get me wrong he just doesn't want to see it. You should also know for all you home brewers out there you home makers of probiotics that kombucha cannot be brewed next to a sourdough starter so just so you know tip for the wise don't do that. So keep these bottles once the sweet tea is whole totally made and cooled I'm gonna pour this entire thing into my container I'm gonna pour the room temperature sweet tea over top I'm going to cover it with a napkin and let it sit for five to seven days and then at the end of that please watch the part two video of this coming next week I'll show you how to do a second permette and flavor it with berries or pineapple I've made a blueberry ginger one before I've made a strawberry mint one before there's all kinds of different flavors you can do and it's a great summery beverage though if you're just trying to get extra probiotics you could drink this all the time. Now with food safety and stuff you do want to be careful of botulism because you are growing bacteria in your home kitchen so just make sure all your materials are really really sanitizing clean before you start make sure that you're not putting dirty hands into the kombucha once you've started fermenting you just want to make sure you're really cleanly with everything so you're not cross contaminating don't make your entire family go to the ER that would be bad. Once you have your sweet tea and your kombucha poured into your container you've waited your five to seven days it's going to look something like this and then like I said for the part two video coming up go ahead and watch that so you can see how we do a second ferment if you want to flavor your kombucha on that note go get messy have fun learn and I'll see you again next time