I set out to make kombucha. And then I got distracted. A few people have wondered just how much work kombucha brewing actually is. So, this time, I show the entire process with you--well, and a lot of the distractions.

RECIPE: 1 scoby with about a cup of liquid 12 g tea 100 g sugar 1.3 L water

You see me making six batches in the video, so I work with a lot more of each ingredient. I also don't measure out the water but fill up my jars. I included the amount, so you can gauge what jar to use.

1. Cook tea. Strain tea after about 8 minutes.
2. Stir in sugar. Cover and set aside.
3. Forget about the entire tea thing, do other things, and then remember when you want to drink some the next morning. (optional)
4. Drain old batch (if you have one). Leave at least one scoby and about a cup of liquid in the jar. Each batch will grow a new scoby, so you can separate them to make more batches. I went from one to six by now. Bottle the finished kombucha. You can do a second fermentation now (see video #007) or place them in the fridge as they are.
5. Let tea cool to a temperature you could comfortably put your hands in at least. I just forget about my tea, so it's cold when I use it. If you want to speed this up, you can mix in cold water.
6. Add liquid to your old batch. Fill up with water.

You can use a dish cloth, an old shirt, kitchen paper, or fancy fermentation lids to cover these. Just make sure they are clean when you use them. But don't overthink it.

Written version: https://rootsandcalluses.com/042-is-kombucha-a-lot-of-work/

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FOOTAGE: Drone footage was provided by my husband. All other footage was created by me or filmed for me.