Big Island Booch Kombucha Recipe
Make Big Island Booch Kombucha Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea Base
Fermentation
Flavoring
Method
Preparing the Tea Base
- 1
Boil the Water
In a medium saucepan, bring 4 cups of water to a boil over medium-high heat.
- 2
Steep the Tea
Once boiling, remove the saucepan from heat and add 4 black tea bags. Let them steep for about 10-15 minutes.
- 3
Add Sugar
Remove the tea bags and stir in 1 cup of sugar until completely dissolved. Allow the tea to cool to room temperature.
Fermentation Process
- 4
- 5
Cover and Ferment
Cover the jar with a breathable cloth or coffee filter secured with a rubber band. Place it in a warm, dark place for 7-14 days, depending on desired tartness.
Flavoring the Kombucha
- 6
Prepare Flavorings
Once fermentation is complete, remove the SCOBY and set it aside. In a new container, combine 1 cup of diced fresh pineapple, 1 tablespoon of grated ginger, and 1 cup of coconut water.
- 7
Mix and Bottle
Add the flavoring mixture to the fermented kombucha. Stir gently to combine, then pour into bottles, leaving some space at the top.
- 8
Second Fermentation
Seal the bottles and leave them at room temperature for an additional 3-7 days to carbonate. Check daily to ensure they don’t explode.
- 9
Refrigerate and Serve
Once carbonated to your liking, refrigerate the bottles. Serve chilled and enjoy your Big Island Booch Kombucha!
