Walker's Cucumber Melon Kombucha Recipe
Make Walker's Cucumber Melon Kombucha Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavor Ingredients
Bottling Ingredients
Method
Brewing the Tea
- 1
Prepare the Green Tea
Boil 4 cups of water in a pot. Once boiling, remove from heat and add the green tea leaves or tea bags. Allow the tea to steep for about 10-15 minutes.
- 2
Sweeten the Tea
After steeping, remove the tea leaves or bags. Stir in 1 cup of sugar until fully dissolved. Add the remaining 4 cups of cold water to cool down the mixture.
Fermenting the Kombucha
- 3
- 4
Cover and Ferment
Cover the jar with a clean cloth or coffee filter secured with a rubber band. Allow the mixture to ferment at room temperature for 7-14 days, tasting periodically until it reaches your desired level of tanginess.
Flavoring the Kombucha
- 5
Prepare the Cucumber and Melon
Peel and chop the cucumber and honeydew melon into small chunks. Make sure to keep the pieces bite-sized for easier blending and infusion.
- 6
Blend the Flavor Ingredients
In a blender, combine the cucumber, honeydew, and mint leaves. Blend until smooth. If needed, strain to remove pulp, but leaving some pulp can add flavor and texture.
Bottling the Kombucha
- 7
- 8
- 9
