Kombucha Starter and SCOBY (Downtown Galt)

Pick up downtown Cambridge
Kombucha?
The first picture is of one of my SCOBY HOTELS and the next is of some bottles of finished kombucha.
There are LOTS of sites on-line explaining the benefits of this slightly fermented tea and, if you’ve tried it, either you enjoy the taste immensely or find it repulsive (a bit like folks who either love cilantro or it tastes like soap to them). Have you tried the ones in the stores or breweries? They are expensive.
But it is amazingly easy to make at home.
I make two batches/week (one from black tea and one from green tea) for my household of three people. Two of us LOVE it and my husband REALLY doesn’t!
But if you think you might like to try the VERY EASY process, and be given some starter, recipes, and tips, I’d be happy to spread the joy.
NOTE:
I suggest, in preparation for receiving this starter kit from me, you find/acquire and thoroughly clean a GLASS (not plastic or metal) wide-mouth jug in which to ferment your tea (Keep an eye out for them at thrift stores). An old-style glass canning jar, or large pickle jar would do. The larger the jar the more kombucha you’ll make. After you start your batch, a week later you will need some glass bottles with porcelain and rubber flip-tops (like the ones maple syrup comes in or the ones they sell at IKEA) in which to store your finished kombucha in the refrigerator.
General process is:
1) make tea — 2 teabags per litre of water
2) add sugar — 1/3 cup per litre of tea — and stir
3) cool
4) remove tea bags
5) pour cooled tea into your clean jug/jar along with starter liquid and a SCOBY
(I’ll give your these two ingredients)
6) cover with a piece of cotton cloth like a napkin and secure with an elastic band. Place in a dark (not cold) shelf for about a week.
7) transfer fermented tea to bottles and store them in the refrigerator.
Enjoy.

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