Buchi Kombucha Recipe

Time3h

Serves4

Rotating flavors

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Ingredients

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1
Prepare the tea base
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. Add 4 black tea bags and let steep for about 15 minutes.
2
Cool the tea
After steeping, remove the tea bags and allow the sweetened tea to cool to room temperature.
3
Combine ingredients
Once the tea is cool, pour it into a clean glass jar or fermentation vessel. Add 1 cup of kombucha starter tea and gently place the SCOBY on top of the liquid.
4
Ferment
Cover the jar with a clean cloth or coffee filter secured with a rubber band. Place it in a warm, dark place (around 70-85°F or 21-29°C) to ferment for 7-14 days, depending on your taste preference.

5
Prepare flavoring ingredients
While the kombucha is fermenting, prepare your flavoring ingredients. Grate 2 tablespoons of fresh ginger, chop 1 cup of fresh fruit, and measure out 1 tablespoon of dried hibiscus flowers.
6
Second fermentation
After the initial fermentation, remove the SCOBY and set it aside. Pour the kombucha into smaller bottles, leaving a little space at the top for carbonation. Add the prepared flavoring ingredients and 1 tablespoon of honey or maple syrup to each bottle.
7
Seal and ferment again
Seal the bottles tightly and let them ferment for an additional 3-7 days at room temperature to develop the flavors and carbonation.
8
Refrigerate and enjoy
Once the kombucha has reached your desired flavor and fizziness, refrigerate the bottles to stop fermentation. Serve chilled and enjoy your Buchi Kombucha!