Restaurants›Bayberry Garden›Fully Rooted Kombucha Recipe

Fully Rooted Kombucha Recipe

Inspired by Bayberry Garden

Time2h

Serves8

citrus hibiscus

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Ingredients

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Kombucha Ingredients

4 cups Water1 cup sugar4 bags Black tea bags1 cup Hibiscus flowers (dried)1 tsp Citric acid1 piece SCOBY (Symbiotic Culture Of Bacteria and Yeast)1 cup Starter tea (from previous batch or store-bought kombucha)1 cup Fresh citrus juice (e.g., orange, lemon, or lime)

Method

Kombucha Brewing Instructions

Prepare the Tea Base

In a large pot, bring 4 cups of water to a boil. Add the sugar and stir until dissolved. Remove from heat, add the black tea bags and hibiscus flowers, and steep for 15 minutes. Strain the mixture into a large glass jar, discarding the tea bags and hibiscus flowers.

Cool the Tea

Allow the tea to cool to room temperature. It’s important not to add the SCOBY to hot tea as it can kill the culture.

Add Starter Tea and SCOBY

Once the tea is cool, add 1 cup of starter tea and gently place the SCOBY on top.

Cover and Ferment

Cover the jar with a clean cloth or coffee filter secured with a rubber band. Let it sit in a warm, dark place (around 70-85°F or 21-29°C) for 7-14 days, depending on your taste preference.

Flavor the Kombucha

After the fermentation period, taste the kombucha. If it’s too sweet, let it ferment for a few more days. Once it reaches your desired flavor, add 1 cup of fresh citrus juice and stir gently.

Bottle and Second Fermentation

Pour the kombucha into clean bottles, leaving some space at the top. Seal the bottles and let them sit at room temperature for 3-7 days for a second fermentation, which will carbonate the drink.

Refrigerate and Enjoy

After the second fermentation, refrigerate the bottles to stop the fermentation process. Serve chilled and enjoy your fully rooted citrus hibiscus kombucha!