The brewing process of Kombucha starts with brewing a big batch of black and green tea in non-chlorinated boiling water. In a brew tank, this tea blend is sweetened with sugar, which will act as the feed of bacteria and yeast. Cool this sweetened tea blend and add SCOBY, a symbiotic culture of bacteria and yeast, for the fermentation process. Then transfer this concoction to sterilized jars with the previous batch of fermented kombucha. This process of including the previous batch is called “backslopping” fermentation process, and this method is often utilized when fermenting kombucha or yogurt. Cover the jars or the containers with a tightly woven yet breathable cloth and rubber bands. This tea blend then undergoes a fermentation process for 10-14 days in a room temperature setting.

Just like little babies, you need to make sure your baby kombucha is burping once in a while.  Due to the amount of carbon dioxide generated during the second fermentation process, the kombucha container will be full of gas. To prevent over-carbonation of your kombucha and just to check on your baby once in a while, you should open the jars probably every day during the fermentation process!