In this blog post I am going to share my prized kombucha recipe! Kombucha is the perfect healthy summer drink. This recipe is easy and will have everyone asking for more!
- 1-gallon Pickle Jar
- Cheese Cloth
- 6 EZ Cap Bottles
- 1 cup Sugar
- 8-10 bags Green Tea
- SCOBY & 1 cup Kombucha Starter Fluid
- Fresh Ginger
- 750ml Pear Nectar
Take a 1-gallon pickle jar and brew a strong batch of green tea. Once brewed add 1 cup of sugar and stir until completely dissolved. Allow tea to cool to room temperature. After cooling, add SCOBY and kombucha starter fluid. Cover the mouth of the pickle jar with taut cheesecloth and set aside in a dark space for 14 days, allowing first fermentation to complete.
After 14 days the kombucha is ready to be bottled and sit for its second fermentation. First, fill each of your empty kombucha bottles with 2-3 inches of pear nectar and ½ tsp fresh grated ginger. Take the cheesecloth off of your gallon of kombucha and set aside the SCOBY along with 1 cup of the kombucha (this will be used for your next batch). Pour kombucha into your bottles leaving 1.5 inches at the top to allow for carbonation. Latch on lids tightly. Set the bottles aside for 5-7 days at room temperature. The longer you leave the bottles at room temperature the more carbonated they will become. After 5-7 days, you can now refrigerate and enjoy your kombucha. At this point you can repeat step 1 with the SCOBY and fluid you set aside.
Have fun making, and enjoy drinking your kombucha!