Guide to Homemade Kombucha + How to Flavor It (Second Fermentation)
Have you ever tried kombucha? This little powerhouse drink is packed with probiotics and so good for you. Here's a tutorial to make your own homemade kombucha and add flavors during a second fermentation to make it extra delicious.
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Servings: 6 servings
Calories: 68kcal
Equipment
- Glass Mason jar
- Glass bottles with gaskets
- Cheese cloth
Ingredients
- 6-8 bags organic black tea
- 4 cups water
- 1/2 cup cane sugar
- 1 SCOBY
Second Fermentation
- 1/4 cup frozen mixed berries
Instructions
- Make a batch of tea. Boil 4 cups water with 6-8 organic black tea bags. Let the tea cool down for 10 minutes. Remove the tea bag.
- Add 1/2 cup of organic cane sugar and stir until dissolved.
- Let the tea cool down to room temperature. Add SCOBY starter and the tea it was stored in to the 1/2 gallon mason jar. Add the cooled down tea just brewed and fill the mason jar.
- Cover with a cloth (not cheese cloth - it's too thin) and put a rubber band around it.
- Let it store for 1-2 weeks. The more time the kombucha ferments, the more acidic it tastes. At 10 days, I thought my kombucha tea tasted almost like apple cider vinegar.
Nutrition
Calories: 68kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Fiber: 1g | Sugar: 17g | Vitamin C: 1mg | Calcium: 5mg