Kombucha may help control blood sugar in Type 2 diabetics; here is how to make kombucha tea at home | The Times of India

Boil water, remove it from heat and dissolve the sugar in it. Add the tea bags and allow them to steep until the water has cooled. Once the tea is cool, remove the tea bags. Stir in the starter tea. Pour the mixture into a 1-gallon glass jar and gently slide the scoby into the jar. Cover the mouth of the jar with a few layers of tightly-woven cloth. Keep the jar at room temperature, out of direct sunlight, and where it won’t get jostled. Ferment for 7 to 10 days. Keep checking the kombucha and the scoby periodically.

After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle. Remove the scoby and bottle the finished kombucha. Carbonate and refrigerate the finished kombucha.