Strawberry Hibiscus & Apple Cider Kombucha

Kombucha. What is this mysterious, fantastic concoction you ask? Well, kombucha is a fermented sweetened black or green tea believed to have natural health benefits specifically digestive benefits.

Kombucha is made by fermenting tea using a SCOBY {symbiotic colony of bacteria and yeast}. The SCOBY feeds on the sugars in the tea during the fermenting process which can take a few days – weeks. Typically I do 1-2 weeks depending on how large of a SCOBY I use.

After this first fermentation process is complete, the SCOBY is removed and flavor components are added to the tea. Thus, the second fermentation process begins in which the culture continues feeding off of sugars in the tea {added sugars, fruit, or juice}. Carbonation formed during this second fermentation process will remain in the bottle if sealed in an airtight container.

I typically perform my second fermentation for 3-4 days. During this entire process, the drink will remain at room temperature. Once the flavors have melded, the drink is filtered, bottled, and refrigerated to stop the fermentation. Your drink is now ready to enjoy!

Check out some online articles and how-to’s if you’d like to learn more about home brewing this drink. Kombucha is not recommend for people who are pregnant or nursing, young children, or those with poor immune function.

Ingredients:

• 1 gallon prepared kombucha
• 1 pint strawberries, small dice
• 1 tablespoon dried hibiscus
• 4-5 cups organic apple juice
• 1 tablespoon dried ginger
• 1 large cinnamon stick

Directions:

Place strawberries and hibiscus in one container. Place apple juice, ginger, and cinnamon stick in second container. Divide kombucha between containers. Reseal with lid. Let complete second fermentation up to 5 days at room temperature. (Optional: filter drink with plastic filter). Bottle into individual portions and store in refrigerator in order to stop fermentation process.

Enjoy! 😀