Traditional batch brewing is the most common method of brewing kombucha, and it involves brewing a large batch of kombucha at once using a scoby (symbiotic culture of bacteria and yeast) and sweetened tea. Here is a step-by-step guide to traditional batch brewing kombucha:Gather your materials: To brew kombucha, you will need a few basic supplies, including a scoby, sweetened tea, a brewing jar, a cloth cover, and a rubber band. You will also need a small amount of fermented kombucha from a previous batch (also known as a "starter") to help kickstart the fermentation process.Brew the sweetened tea: Begin by brewing a batch of sweetened tea. You can use any type of tea that you like, but black tea and green tea are the most commonly used for kombucha. Brew the tea according to the instructions on the package, using the recommended amount of tea leaves and water. Allow the tea to cool to room temperature.Add the scoby and starter: Once the sweetened tea has cooled, add the scoby and a small amount of starter to the brewing jar. The starter is a small amount of fermented kombucha from a previous batch, which will help to introduce the necessary bacteria and yeast to the sweetened tea and kickstart the fermentation process.Cover and ferment: Cover the brewing jar with a cloth cover and secure it in place with a rubber band. Place the jar in a warm, dark place (around 70-75°F is ideal) and allow it to ferment for 7-14 days, depending on the desired flavor and level of fermentation. As the mixture ferments, the scoby will grow and form a new layer on top of the tea.Bottle and enjoy: Once the kombucha has fermented to your desired level, carefully remove the scoby and discard any excess starter liquid. Bottle the finished kombucha in airtight containers and store it in the refrigerator to stop the fermentation process. The kombucha is now ready to be enjoyed!Brewing kombucha is a simple process, but it does take some time and patience. It is important to follow proper sanitation practices and to handle the scoby and starter carefully to avoid contaminating the kombucha.