The trickiest part to starting your own batch of kombucha (or “booch” as I like to call it) is obtaining a SCOBY. The first question I normally get after I say the word “SCOBY” is “what’s that?”

SCOBY stands for symbiotic culture of bacteria and yeast. It’s what will ultimately give your tea the probiotics that your body will benefit from. I actually traded an avocado plant for a SCOBY with a random lady on Craigslist. Anyway, after you’ve obtained said SCOBY (or culture) the process is  super simple.

You’re going to need a one gallon glass jar (I like to use really good glass when fermenting, glass from Italy or France would be my suggestion), some cheesecloth or a napkin (I’ve found that a standard hand towel or paper towel work best), a funnel, some glass bottles (I have ones I bought that are specially for fermenting, but I also save glass juice bottles and those work just as well), sugar (I suggest using all organic products — everything you consume alters and changes your DNA), distilled water (again, the goal is probiotics — you don’t want bad bacteria mixing with good bacteria, so even filtered water here could be an issue, but if you must use filtered water than I wouldn’t worry about it too much), black tea, whatever flavoring you choose (my favorite is hibiscus), and patience.

Step 1: Boil one gallon distilled water, one-minute of a roaring boil should kill most of the bacteria.

Step 2: Remove from heat and add one cup of organic sugar (stir until the sugar diffuses).

Step 3: Add eight black tea bags (the black tea helps give the SCOBY its proper nutrients) and let steep for however long you desire (I’ve let the tea steep for five minutes before and I’ve let it steep for eight hours, it really doesn’t matter).

Step 4: Once you’ve removed the tea bags and have allowed the tea sufficient time to reach room temperature, it’s time to add the SCOBY.

Step 5: Transfer the tea into your one gallon glass jar (I bought mine at Cost Plus World Market for $5), add your SCOBY (it may or may not float, it doesn’t make a difference, just let it do its thing), and cover with cheesecloth or napkin (a rubber band is helpful to keep out any potential gnats).

Step 6: Let ferment in a cool place for seven to 10 days, although I’ve let mine go for a few weeks and it was fine — don’t be scared of botulism when fermenting.

Step 7: After you’re done fermenting than it’s time to bottle it up and add flavors.

Step 8: Allow another one to four days for the second set of fermenting with your added fruit or whatever you choose to use for flavor and also to allow your tea to carbonate (just make sure to “burp” your bottles every day). This allows any extra carbonation to escape and prevents the bottle from exploding.

Step 9: Now it’s time to put your bottles in the fridge (this will stop the fermenting and carbonation process).

Step 10: Drink, enjoy, and repeat (most every time you make a batch of booch the SCOBY will multiply)!