Boil the water in a saucepan and stir in the granulated sugar until dissolved. Remove from heat and add the tea bags. Allow it to steep for about 10-15 minutes, then remove the tea bags and let the mixture cool to room temperature.

2. Step 2: Combine Ingredients

In a large glass jar or kombucha brewing vessel, combine the cooled tea mixture, starter tea, and grated ginger. Stir gently to mix.

3. Step 3: Add the SCOBY

Carefully place the SCOBY into the jar. Cover the jar with a clean cloth or coffee filter secured with a rubber band to allow airflow while keeping out dust and insects.

4. Step 4: Ferment

Let the kombucha ferment at room temperature (around 70-85°F) for 7-14 days, depending on your taste preference. Taste it after a week and decide when it's ready.

5. Step 5: Flavoring

Once fermented to your liking, remove the SCOBY and set it aside. Divide the kombucha into three separate jars. In the first jar, add lemon juice; in the second, add fresh raspberries; and in the third jar, add chopped pineapple. Seal the jars and let them ferment for an additional 3-7 days.

6. Step 6: Bottle and Store

After the second fermentation, strain the kombucha into bottles using a funnel and fine mesh strainer to remove any solids. Seal the bottles and refrigerate them. Enjoy your homemade Forage Kombucha!

Local Coupons

No local coupons found for this recipe's ingredients.