Kombucha

4 quarts (1 gallon) boiling water
1 cup organic sugar
6-8 organic teabags (green or black)

Dissolve sugar in boiling water. Remove from heat. Put teabags in hot sugar water and place lid on top for at least an hour to seep. When sugar/tea mixture is cooled, pour into a glass container, add SCOBY*, cover with a towel, and let ferment at room temperature for about 7-10 days (dependent on variables listed below). Enjoy!

*SCOBY stands for Symbiotic Colony of Bacteria and Yeast. It is also called a mother or mushroom. Available for purchase online or obtain from a friend.

Note: Kombucha is GAPS legal when you let the SCOBY eat most of the sugar, making the kombucha taste slightly sour/vinegary. The amount of fermenting time varies by size of SCOBY, amount of sweetened tea (if altering recipe), and room temperature.