Dandelion and Fennel Kombucha
Ingredients
2 tablespoons unflavored black tea (can use tea bags)
1 cup organic cane sugar
1-2 cups kombucha starter liquid
1 kombucha SCOBY
1 cup dandelion flowers (or 2-4 Tbsp dandelion root)
2 tablespoons fennel seeds
12 cups filtered water

Directions
Bring the water to a boil in a stainless steel pot (not aluminum), turn off the heat, and add the black tea. Let it steep for about 20-30 minutes to make a strong brew. Strain out the tea leaves if necessary, or remove the tea bags.
Add the sugar to the tea and stir until it is completely dissolved.
When the tea has completely cooled to room temperature (it’s OK to add a few ice cubes to speed up the process), transfer it to a wide mouth gallon jar.
Add the kombucha starter liquid, and float the SCOBY on top. Don’t worry if it sinks.
Cover the jar with a clean tea towel or cheesecloth secured with a rubber band, and place it in a warm, dark place for about 10-14 days. When it has reached your desired sweetness, it is time bottle.
Remove the SCOBY (and any new ones that may have formed) and 1-2 cups of kombucha. Set aside and reserve for use in making your next batch.
Put the dandelion and fennel seed into a pot with 1-2 quarts filtered water and bring to a boil for 3-5 minutes. Then turn off the heat, let cool to room temperature, and strain.
Combine the dandelion/fennel tea with the finished kombucha. At this stage, especially if your kombucha is on the less sweet side, you can also add 1 or 2 tablespoons of sugar if you’d like. This will also aid in making a fizzy end product.
Pour the mixture into bottles (a funnel helps) and cap tightly.
Let the bottles sit at room temperature for several days to let them build up a little carbonation, then refrigerate before drinking.the