Ginger Peach Kombucha Recipe

Directions for Ginger Peach Kombucha

1. 1

   Prepare the Tea Base

   In a large pot, bring 4 cups of water to a boil. Once boiling, remove from heat and add 4 cups of brewed black tea and 1 cup of sugar. Stir until the sugar is fully dissolved. Allow the tea to cool to room temperature.

2. 2

   Combine Ingredients

   Once the tea has cooled, add the SCOBY to the tea along with the sliced ginger and peach pieces. Pour the mixture into a clean glass jar, leaving some space at the top for fermentation.

3. 3

   Fermentation

   Cover the jar with a clean cloth or coffee filter secured with a rubber band. Let the mixture ferment at room temperature (around 68-85°F) for 7-14 days, tasting every few days until it reaches your desired level of sweetness and tanginess.

4. 4

   Bottle the Kombucha

   Once fermented to your liking, remove the SCOBY and set it aside for your next batch. Strain the kombucha to remove ginger and peach pieces. Pour the kombucha into bottles, leaving about an inch of headspace, and add a bit of fresh peach and ginger to each bottle if desired.

5. 5

   Second Fermentation

   Seal the bottles and let them ferment for an additional 3-7 days at room temperature to carbonate. Check the bottles daily to ensure they don't explode from pressure. After carbonation, refrigerate the bottles to halt fermentation.

6. 6

   Serve

   Serve chilled and enjoy your homemade ginger peach kombucha!