Salt Spring Island Kombucha Recipe
elderflower ginger or strawberry mint 375ml
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Ingredients
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Base Ingredients
Flavoring Ingredients
Carbonation Ingredients
Method
Brewing the Kombucha
- 1
Prepare the Tea
Boil 4 cups of water and steep the tea bags for 5 minutes. Remove the tea bags and stir in sugar until dissolved. Allow the tea to cool to room temperature.
- 2
- 3
Fermentation
Let the mixture ferment in a warm, dark place for 7-14 days, tasting every few days until it reaches your desired acidity.
Flavoring and Bottling
- 4
Flavoring the Kombucha
Once fermentation is complete, remove the SCOBY and reserve it for the next batch. Divide the kombucha into two separate bowls. In one bowl, add elderflower syrup and grated ginger. In the other bowl, add sliced strawberries and mint leaves. Stir well to combine.
- 5
- 6
Second Fermentation
Let the sealed bottles sit at room temperature for 3-7 days to carbonate. Check daily to ensure they don’t over-carbonate.
- 7
Refrigerate and Serve
Once carbonated, refrigerate the bottles. Serve chilled and enjoy your homemade Salt Spring Island Kombucha!
