📖 Instructions

1. First things first: Acquire a mature kombucha SCOBY (Symbiotic Culture Of Bacteria and Yeast). You can get these online, from a friend who brews, or even grow your own from a store-bought bottle of plain, unflavored kombucha. If you buy it, make sure it says 'raw' and 'unpasteurized', or you're just buying expensive vinegar! You can find it in most of the stores.
2. Brew your kombucha: Follow your usual kombucha brewing process. For a 1-gallon batch, you'll typically need 1 cup of sugar, 8 bags of black or green tea (or the equivalent in loose-leaf), and a kombucha starter liquid from a previous batch. Brew the sweet tea, let it cool, add the starter liquid, and then introduce your SCOBY. Let it ferment for 7-30 days, depending on your taste and the temperature of your home. I find 14 days to be the sweet spot. But experiment a little to find what you like most.
3. Harvest your aloe vera gel: Choose a mature aloe vera leaf from a plant that's at least 3 years old. Cut a leaf close to the base. Stand the leaf upright in a glass or jar to allow the yellow aloin (a latex containing anthraquinones), which can be irritating, to drain out. Rinse the leaf, then carefully slice off the outer skin, revealing the clear gel inside. Scoop out the gel with a spoon and blend it until smooth. Be extra carful at this step. Safety first!
4. Combine aloe vera and kombucha: Once your kombucha has reached your desired level of tartness, it's time to mix in the aloe vera. Start with about 1/4 cup of aloe vera gel per gallon of kombucha. Taste, and adjust the amount to your liking. I like mine a bit aloe-heavy, but you might prefer a more subtle flavor. I recommend a little sip before committing the whole gallon! Haha.
5. Second fermentation (optional): For extra fizz and flavor, bottle your aloe vera kombucha for a second fermentation. Add fruit, herbs, or spices to each bottle, if desired. Seal the bottles tightly and let them sit at room temperature for 1-3 days, burping them daily to release excess pressure. Refrigerate to stop fermentation and enjoy! Just make sure you don't leave them for too long. You'll end up with a kombucha bomb. Trust me, it's not fun to clean.
6. Enjoy responsibly: Serve your aloe vera kombucha chilled, and savor the refreshing taste and health benefits. Remember to listen to your body and adjust the amount of aloe vera to suit your individual needs. Start with small amounts to see how you feel.