Local Elixir Kombucha Recipe

Time2h 30m

Serves8

Make Local Elixir Kombucha Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Tea Base
Boil 4 cups of water in a pot. Once boiling, remove from heat and add 1 cup of sugar, stirring until fully dissolved.
2
Steep the Tea
Add 4 tea bags to the hot water and allow them to steep for about 10-15 minutes. After steeping, remove the tea bags and let the tea cool to room temperature.
3
Combine Ingredients
Once the tea has cooled, pour it into a clean glass jar (at least 1-gallon capacity). Add 1 cup of starter tea, followed by the SCOBY. Ensure the SCOBY floats on the surface.
4
Ferment the Kombucha
Cover the jar with a clean cloth or coffee filter secured with a rubber band. Place the jar in a warm, dark place (around 70-85°F) to ferment for 7 to 14 days, depending on your taste preference.
5
Taste Test
After 7 days, begin tasting the kombucha daily. When it reaches your desired level of tartness, it’s ready for the next step.
6
Bottling
Remove the SCOBY and set it aside. Pour the kombucha into bottles, leaving some space at the top. Add any desired flavorings (fresh ginger, berries, herbs, etc.) to each bottle.
7
Second Fermentation
Seal the bottles tightly and leave them at room temperature for 3-7 days to carbonate. After this, refrigerate the bottles to stop fermentation.
8
Serve
Once chilled, serve your Local Elixir Kombucha over ice and enjoy the refreshing flavors!