PCOS Fermented Drink - Homemade Sugar-Free Kombucha

1. Bring water to a boil. Once boiling, remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. 2. Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. 3. Transfer the mixture into the jar, then with clean hands, gently slide the SCOBY into the jar. 4. Cover the jar with a few layers of the tight-weave towel and secure it with a rubber band. 5. Allow the kombucha to ferment for 7 to 10 days. 6. After 7 days, begin tasting the kombucha. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle. 7. With clean hands, gently lift the SCOBY out of the kombucha and set it on a clean plate. 8. Bottle the kombucha, being sure to leave about a half inch of head room in each bottle. 9. Optionally, you may flavor the kombucha with juice or fruit. 10. Allow the kombucha to carbonate in the bottles at room temperature for 1 to 3 days. 11. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.