QUOTE
Chlorine added to water supplies to kill harmful bacteria will, unfortunately, also affect the millions of friendly bacteria in Kombucha. That’s why the water you use for brewing your kombucha tea should be filtered. This can be done with a cartridge and jug, or a system plumbed in under the sink. Jug filters will remove chlorine from water and make it taste better. However, only the best quality water filters will remove aluminium, bacteria and heavy metals, like lead, along with organic pollutants like herbicides and pesticides.
If you don't have a filter then bring to the boil 2.5 litres of water in a saucepan and simmer for 10 minutes. This will remove chlorine and fluoride and other unpleasant things. You need more than your 2 litres to allow for evaporation. However you'll need to let this sit until it's cool before using it to make your kombucha.
If you don't have a filter then bring to the boil 2.5 litres of water in a saucepan and simmer for 10 minutes. This will remove chlorine and fluoride and other unpleasant things. You need more than your 2 litres to allow for evaporation. However you'll need to let this sit until it's cool before using it to make your kombucha.
http://www.seedsofhealth.co.uk/fermenting/...cha_howto.shtml
