Small batches of kombucha are typically made at home in glass jars topped with fabric

Kombucha is typically made on a small scale and at home in glass jars topped with fabric. The leaves of black or green tea are steeped in hot water with sugar and then removed. When the sweetened tea has cooled, it is combined with a small amount of kombucha from a previous batch to increase the acidity of the liquid. The brew is then covered with a tight-weave fabric or paper coffee filter and left to ferment for 7-30 days at room temperature.

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