Elsie Hogfat

Lagom Food. Lagom Philosophy.

Kombucha

2 and a half litres of tea (I used 4 teabags of English Breakfast) and one cup of sugar, dissolved into hot tea.

It’s cooling on the bench in a tall jar.  When it’s cooled I’ll add the kombucha mushroom (in a cup of leftover kombucha) and I’ll cover it with cloth.  It can stay on the bench, warm and out of direct sunlight.

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