Your will want to avoid plastic and ceramic due to the chemicals it can leach into kombucha during the fermentation period.
Coffee filters / Rubber band
Secure this material around the opening of the jar. Do not use a cheese cloth, as it allows particles to pass thru
A SCOBY (a colony of bacteria and yeast)
SCOBY disk can be found in health stores or online. It can be vacuumed packed while still preserving all of active yeast ingredients.
8 cups of eater
Filtered water, if possible. Some prefer using distilled water, which contains less contaminants or metals than tap water.
1 Cup of Cane Sugar
Use cane sugar most of it is eaten by the yeast during fermentation process.
Organic Black Tea (or Green Tea) – loose tea / stainless steel mesh tea ball
2 tablespoons in tea ball or 4 organic tea bags.
Stainless Steel Strainer – if any of the tea falls into the water – it can be drained before going into the tea fermentation process.
1 Cup of Pre-made Kombucha
Purchase a batch or get some from a friend of homemade kombucha.
DIRECTIONS FROM DR. AXE WEBSITE
1. Bring your water to boil in a big pot on the stovetop. Once boiling, remove from heat and add your teabags and sugar, stirring until the sugar dissolves.
2. Allow the pot to sit and the tea to steep for about 15 minutes, then remove and discard tea bags.
3. Let the mixture cool down to room temperature (which usually takes about one hour). Once it’s cooled, add your tea mixture to your big jar/bowl. Drop in your SCOBY disk and 1 cup of pre-made kombucha.
4. Cover your jar/bowl with your cloth or thin kitchen towel and try to keep the cloth in place by using a rubber hand or some sort of tie. You want the cloth to cover the wide opening of the jar and stay in place but be thin enough to allow air to pass through.
5. Allow the kombucha to sit for 7–10 days, depending on the flavor you’re looking for. Less time produces a weaker kombucha that tastes less sour, while a longer sitting time makes the kombucha ferment even longer and develop more taste. Some people have reported fermenting kombucha for up to a month before bottling with great results, so taste test the batch every couple of days to see if its reached the right taste and level of carbonation for you.
TO BOTTLE YOUR TEA:
Air Tight Bottles or Mason Jars
Fruit or Desired flavoring for tea
Teaspoon of cane sugar in each bottle/jar
Possible Funnel if needed after tea is fermented to poor into bottles or mason jars