Enjoy and leave comments and questions !
It's very nice to describe the kombucha, but it would be even nicer to explain in a matter of fact way how to make the beverage !
To begin, you will need a "starter". And to get a "starter", you will need some friends. Yes friends ! Because you will not find the "starter" (the mushroom) in retail (nowadays you more or less can find anything but not this !).
So the first step, the hardest is to find somebody who makes Kombucha. You have to ask politely if he/she would share some of his/her kombucha. That's the easy part because kombucha reproduces itself continuously so the proud parents of a kombucha will be happy to give you the spare parts which are crowding the bench / the fridge (I do exagerate, but only a little).
Once you get a "starter" which is quietly floating in some already fermented beverage, here are the instructions :
Prepare a very strong tea, strong and sweet : 1 Liter of water + 5 grams of green or dark tea + 70 grams of sugar.
Don't stick to the specifics. We have for example a 1.4 Liter jar. I don't really check the tea and I just put 3 tablespoons of sugar. It works for us and keeps our family kombucha happy !
Next, with picture !
In the week, Mathurin is in charge of the Kombucha, and on weekends it's Takaya. OF COURSE someone says that the kombucha is at its best between monday and friday while the other says that on saturdays and sundays it's "plus goûtu, qu'il a plus de retour" *.