We’ve collected a plethora of wonderful recipes from chefs over the past 8.5 years and we want to share what we have. Check back here twice a week for new content from your favorite Philly and out of town chefs to add some spice to your home cooking repertoire.

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Kombucha, the beverage the ancient Chinese called the “immortal health elixir” has a rich history of providing health benefits to those who drink it. Made from sweetened tea that’s been fermented by bacteria and yeast, kombucha has become a force in the health food market in recent years. Olga Sorzano, the founder of Baba’s Brew – Chester County’s local, organic, sustainable and traditional kombucha nano-brewery – has led kombucha brewing classes at COOK, and we’re happy to pass along her basic recipe. To try Baba’s Brew, find out which retailers near you carry Sorzano’s line of kombucha!

Kombucha

1/2 gallon filtered water
1 tbsp organic tea
1/2 cup sugar
1/2 cup kombucha starter (you can use store-bought, neutral flavored kombucha or ask a friend or neighbor)
1 kombucha scoby (purchase online or make your own)

Boil 2 cups of water in a stainless steel pot. Remove pot from heat and add loose tea. Steep 7­10 min. Add sugar, and stir until it has dissolved. Cool to 75­-82°F.

Pour sweet tea through a fine mesh strainer into your fermenting container. Add the remaining water (6 cups). Add kombucha starter and the SCOBY to the jar with the sweet tea. Cover the top of your jar with cheesecloth and secure it with a rubber band. Leave undisturbed for 7-­10 days in a warm place, away from direct sun.

After a few days, sample your kombucha (daily) to determine if it is ready to drink. It should be a bit bubbly and taste both sweet and sour. If you are pleased with the taste, use clean hands to remove your scoby. Transfer kombucha to glass jars for storage (swing­top bottles work well), leaving about 1/2 inch headspace at the top. Allow bottled kombucha to sit at room temperature for a day or two to ferment a bit more and build up carbonation, then place in refrigerator until ready to drink.

Note: This recipe is for a basic kombucha, but if you want to experiment with adding flavor, check out this tutorial!

And for those days when you simply don’t feel like cooking, The Philadelphia Inquirer has a comprehensive list of area restaurants who are offering takeout and delivery!