Mango Kombucha

My sister has been making fermented foods in the last couple of years so I thought I'd give it a try as well. Please note that you do not use metal at any step in the process. Here's my first attempt:

1 cup sugar

4 Tbsp loose tea (in tea bag)

1 quart boiled, distilled water (not tap water)

Combine the first three ingredients in a glass jar and allow it to cool to room temperature. Remove tea bag(s).

Once cooled, add:

1 cup mango kombucha (store-bought or saved from previous batch)

SCOBY (see notes)

Cover jar with coffee filter. Let sit for 7 days in a warm spot. (On the counter or on top of the fridge.) It does not need to be stirred during that week.

After the fermentation period is over, remove the scoby with plastic (not metal) utensils. Basic kombucha is ready to drink at this point.

If planning for a second ferment, add chopped fruit of choice, seal in glass containers and allow to sit for 7 more days.

Notes:
I found I had to vent the jars for the second ferment every day or two. The fermentation builds up carbonation and creates pressure. If you don't vent it, you might have an exploding jar!

SCOBY: Symbiotic Culture Of Bacteria and Yeast. It's like a mushroom. You can order them online, possibly purchase them in a health food store, make your own, or get one from a kombucha-making friend. I'll let you research each of those options.