Jun 08 2026
Restaurants›Naked Cafe›Sajiva Kombucha Recipe

Sajiva Kombucha Recipe

Inspired by Naked Cafe
Time3h 30m
Serves8

Assorted flavours of locally brewed kombucha. Have you visited their tasting room?

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Ingredients

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Base Ingredients

Flavor Ingredients

Method

Brewing the Kombucha

  1. 1

    Prepare Sweet Tea

    Boil 4 cups of water and add 1 cup of sugar. Stir until dissolved. Add the black tea bags and steep for 10-15 minutes. Remove tea bags and let cool.

  2. 2

    Combine Ingredients

    In a large glass jar, combine the cooled sweet tea, 1 cup of starter tea, and the SCOBY. Make sure the SCOBY is floating on top.

  3. 3

    Ferment

    Cover the jar with a clean cloth and secure it with a rubber band. Place the jar in a warm, dark place for 7-14 days. Taste the kombucha every few days until it reaches your desired level of fermentation.

Flavoring and Bottling

  1. 4

    Add Flavors

    Once the kombucha is fermented, remove the SCOBY and set it aside. Divide the kombucha into smaller bottles and add your choice of flavorings: grated ginger, mint leaves, berries, and citrus zest. Add honey to taste if desired.

  2. 5

    Second Fermentation

    Seal the bottles and let them sit at room temperature for 3-7 days to carbonate. Make sure to check them daily to avoid over-carbonation.

  3. 6

    Refrigerate and Enjoy

    After carbonation is achieved, refrigerate the kombucha. Serve chilled and enjoy your homemade Sajiva Kombucha!

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