Local Elixir Kombuchas Recipe
Make Local Elixir Kombuchas 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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Kombucha Base
Flavorings (optional)
Method
Kombucha Preparation
- 1
Boil Water
In a large pot, bring 4 cups of water to a boil.
- 2
Dissolve Sugar
Once the water is boiling, add 1 cup of sugar and stir until fully dissolved.
- 3
Steep Tea
Remove the pot from heat and add 4 black tea bags. Allow the tea to steep for about 15 minutes.
- 4
Cool the Mixture
After steeping, remove the tea bags and let the mixture cool to room temperature.
- 5
Add Starter Tea
Once cooled, pour in 1 cup of starter tea to the mixture.
- 6
Add SCOBY
Gently place the SCOBY into the mixture.
- 7
Ferment
Cover the pot with a clean cloth and secure it with a rubber band. Let it ferment in a warm place, away from direct sunlight, for 7-14 days.
Flavoring and Second Fermentation
- 8
Prepare Flavorings
While the kombucha ferments, prepare your flavorings. If using ginger, grate it; if using fruit, chop it into small pieces.
- 9
Bottle Kombucha
After the fermentation period, taste the kombucha. If it’s to your liking, pour it into clean bottles, leaving some space at the top.
- 10
Add Flavorings
Add your choice of flavorings (ginger, lemon juice, mint, or fruit) into each bottle. Adjust quantities to taste.
- 11
Second Fermentation
Seal the bottles tightly and let them sit at room temperature for an additional 3-7 days to carbonate.
- 12
Refrigerate
Once carbonated, transfer the bottles to the refrigerator to stop fermentation.
- 13
Serve
Serve your homemade kombucha chilled. Enjoy the refreshing flavors!