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If you can spare enough KT, warm it slightly and use it for a foot soak. Oh, purrrr... Blow dry your feet afterwards and they will be happy and sweet-smelling.

KT liquid works equally well (just as is) for a facial splash, an after-shave, a deodorant (rinse and re-apply every few hours)or a sunburn soother.

Put a spare KT baby in your blender and combine with a little KT liquid. Mix with fuller's earth, zeolite or colloidal clay for a cleansing facial.


THE KT BABY: Keep at room temperature and use as soon as possible after you receive it. If it is in an airtight container, take the lid off and cover with a clean cloth secured by a rubber band - the KT baby needs to breath.
If it is not totally covered with liquid, add sufficient white vinegar to immerse.

BREWING: You will need ~
~ A glass or stainless steel saucepan (immaculately clean).
~ A one gallon glass pickle jar or equivalent, washed rinsed and sterilised.
~ A plastic mesh strainer and a wooden or plastic spoon.
~ 6 teabags (without staples) or six teaspoons of loose tea, black, green or rooibos. Do not use herbal tea.
~ A gallon of pure or distilled water that has been boiled for at least ten minutes in a glass or stainless steel pot.
~ A cup of white sugar.
~ A clean tea towel and a big rubber band.
~ Very clean, scrubbed hands with rings removed.

1. Bring to a boil about half of your water, then add the cup of sugar.
2. While still boiling, add tea, cover and remove from heat. Allow to brew for about fifteen minutes.
3. Strain to remove teabags or loose tea.
4. Fill jar to a little less than half with the cooled boiled water. Add tea mixture, leaving room at top of jar for the baby and its liquid.
5. It is important to use all the tea and all the baby's liquid, but adjust the amount of cooled water.
6. Add the KT baby and the liquid it is floating in.
7. Cover with tea towel and secure with rubber band.
8. Put in a quuiet place, out of direct sunlight, with a stable temperature of 75 degrees or less. Warmer temperatures will create too much carbon dioxide in your brew. Cooler will slow the development time. Leave undisturbed for about six days.
10. Check for readiness by sliding a clean turkey baster between the culture and the glass, and taking out a couple of ounces to taste. If it is noticeably sweet, leave for a few more days, checking daily. If it is tangy, with a little 'bite' it is ready to bottle.

BOTTLING: I use sterilised glass bottles. (If you have ever tried to sterilise a plastic pop bottle, you will understand why glass is a must!) Wash and rinse bottles very thoroughly before sterilising - traces of soap or chlorine can kill your culture.
Sterilise screw tops for your bottles. If they do not have plastic liners, you will need food wrap to cover bottles before capping. NO METAL must touch the brew.
Scrub and rinse hands carefully. Remove rings or use a clean rubber glove, and lift out the KT starters carefully (you will now have two). Separate and place in a glass or plastic container with enough tea to cover.
Pour rest of liquid into bottles, filling right to the top so that no air space is left. Cap and keep at room temperature for a few days. This allows it to become carbonated - if you prefer it still, drink at any time. Store in the fridge after the taste pleases you.
Start a new brew, or give away your spare babies, as soon as possible.

* Too much heat.
* Not enough oxygen (cover only with cloth to allow air).
* Anti-bacterial soap.
* Chlorine.
* Exposure to metals (trace poisons may be leached).
* Ceramic containers with lead glazes.
* Air-borne contaminants - insects, cigarette smoke, bug spray.
* Time. A culture may last for months or even years, but if it becomes very soft or smells different, it is time to put it in the compost.Expect that each culture will become darker with use, as it absorbs tannin from the tea.


Simply prepare about half of your tea mixture, cool and add to container when the level has dropped sufficiently.
I am finding that this method gives a better balance of nutrients. Thin out the 'babies' when they take up too much of your jar.