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INGREDIENTS

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KOMBUCHA BASE

3 litres of water              

300g Sugar

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LEMON & GINGER KOMBUCHA

2 x Lemon peel

60g Ginger chopped      

2.5 litres of Kombucha base      

2 Sticks of lemon grass, bashed and chopped

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PINEAPPLE & ELDERFLOWER KOMBUCHA

Dried skin of 1 pineapple (Dry out the skin in the oven at 80c for 3 hours, then leave to cool)

8 heads of fresh elderflower, washed in cold water

4 sprigs of fresh basil

A few sprigs of flowering thyme

2.5 litres of Kombucha base

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KOMBUCHER

METHOD

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KOMBUCHA BASE

Simmer the above, then turn off and add the tea, leaving to infuse for 2.5 minutes then pass through a fine sieve and cool completely.

Using 3 different White Teas at 3g each = 9g

Add the scoby and its liquid. You then need to leave this covered with a piece of muslin and rubber band for 3-5 days at room temperature, ideally between 15c-22c. This will slowly ferment and feed off the sugars. The longer you leave it the more acidic it will become. The scoby should be sitting at the top. After you have let it ferment to the required taste, strain it and start the second fermentation, by adding the flavouring.

If you are making more Kombucha you just repeat the process as above.

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FLAVORING THE KOMBUCHA

Place all ingredients into a clean Kilner jar and leave for 24 hours to infuse before straining.

After, discard of any peels or pieces.

Bottle the liquid in clip top bottles and leave them at room temperature to build up the gas. This will take between 24-36 hours, depending on how much fizz you want or not. You may need to burp the bottle in this time if the build-up of gas gets too much. 

Place into the fridge to stop the fermentation and its then ready to drink as soon as its chilled.

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