Sichuan Peppercorn Tortuga Kombucha Recipe
Citrus, Tangy, Light Bubble
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Ingredients
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Fermentation Ingredients
Flavoring Ingredients
Method
Fermentation Process
- 1
Prepare Sweetened Tea Base
Boil 8 cups of water and steep your choice of tea (black, green, or a herbal blend) along with 1 cup of sugar until completely dissolved. Allow the tea to cool to room temperature.
- 2
Add Sichuan Peppercorns
Once the sweetened tea has cooled, add 2 tsp of Sichuan peppercorns to the tea base. Let it steep for about 30 minutes to extract the citrus-like flavor.
- 3
- 4
Cover and Ferment
Cover the jar with a breathable cloth or coffee filter secured with a rubber band. Allow it to ferment at room temperature for 7-14 days, tasting periodically until it reaches your desired tanginess.
Flavoring Process
- 5
Prepare Flavoring Mixture
In a separate bowl, mix together 1 cup of fresh lime juice, 1 cup of fresh orange juice, 1 tbs of grated ginger, and 1 cup of honey or agave syrup. Stir well to combine.
- 6
Second Fermentation
After the first fermentation, carefully remove the SCOBY and set it aside. Add the flavoring mixture to the fermented kombucha and stir gently.
- 7
- 8
Final Fermentation
Let the bottled kombucha ferment at room temperature for an additional 3-7 days, depending on your desired carbonation level. Store in the refrigerator once ready.