Unified Ferments Rhododendron Kombucha Recipe

Kombucha Brewing Instructions

1. 1

   Prepare the Sweet Tea

   In a large pot, bring 4 cups of water to a boil. Once boiling, remove from heat and add 1 cup of sugar, stirring until fully dissolved.

2. 2

   Steep the Tea

   Add the 5 black tea bags to the hot water and let it steep for about 15 minutes. Remove the tea bags and allow the tea to cool to room temperature.

3. 3

   Combine Ingredients

   Once the tea is cool, pour it into a clean glass jar. Add 1 cup of starter tea and gently place the SCOBY into the jar.

4. 4

   Add Rhododendron Petals

   Carefully add 1 cup of fresh rhododendron petals to the jar, ensuring they are submerged in the tea.

5. 5

   Fermentation Process

   Cover the jar with a clean cloth secured with a rubber band. Place it in a warm, dark place for 7 to 14 days, depending on your desired level of fermentation.

6. 6

   Taste Test

   After 7 days, begin tasting your kombucha daily. Once it reaches your preferred balance of sweetness and tanginess, it’s ready for bottling.

7. 7

   Bottling the Kombucha

   Remove the SCOBY and set it aside for your next batch. Pour the kombucha into bottles, leaving about an inch of space at the top. You can add additional rhododendron petals or flavorings at this stage if desired.

8. 8

   Second Fermentation

   Seal the bottles and let them sit at room temperature for an additional 3 to 7 days to carbonate. After this, refrigerate the bottles to stop fermentation.

9. 9

   Serve and Enjoy

   Once chilled, pour your rhododendron kombucha into glasses and enjoy the refreshing beverage!