F&f Kombucha Recipe

Name: The Farm and Fisherman Taverns F&F Kombucha Recipe
Cook time: 24 h
Total time: 24 h
Yield: 4 servings
Ingredients: 3 l water; 1 cup organic cane sugar; 6 pcs black tea bags (or loose black tea); 1 to taste scoby (symbiotic culture of bacteria and yeast); 300 ml starter kombucha (unpasteurized, from previous batch or store-bought); 300 g ripe seasonal fruit (e.g., peaches, berries, or apples), chopped; 10 g fresh herbs or edible flowers (e.g., basil, mint, lavender, elderflower); 30 ml fresh citrus juice (lemon or lime) - optional, for brightness; 1 tbs optional natural sweetener (honey or maple syrup) if needed after second ferment; 4 pcs glass flip-top or swing-top bottles (500 ml each); 1 pcs fine mesh strainer or cheesecloth; 1 pcs funnel; 1 pcs clean cloth or paper towel

Inspired by The Farm and Fisherman Tavern

Time24h

Serves4

Seasonal

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Ingredients

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Kombucha Base

12 2/3 cup (3 l) water

1 cup organic cane sugar

6 pcs black tea bags (or loose black tea)

1 to taste scoby (symbiotic culture of bacteria and yeast)

1 1/4 cup (300 ml) starter kombucha (unpasteurized, from previous batch or store-bought)

Seasonal Flavoring (Fruit & Floral - choose fresh seasonal items)

10.6 oz (300 g) ripe seasonal fruit (e.g., peaches, berries, or apples), chopped

1/3 oz (10 g) fresh herbs or edible flowers (e.g., basil, mint, lavender, elderflower)

2.03 tbsp (30 ml) fresh citrus juice (lemon or lime) - optional, for brightness

1 tbs optional natural sweetener (honey or maple syrup) if needed after second ferment

Bottling & Equipment

4 pcs glass flip-top or swing-top bottles (500 ml each)

1 pcs fine mesh strainer or cheesecloth

1 pcs funnel

1 pcs clean cloth or paper towel

Method

Kombucha Base

Make Sweet Tea

Bring 3 liters of water to a near boil. Remove from heat and stir in 1 cup organic cane sugar until dissolved. Add 6 black tea bags (or equivalent loose tea in an infuser). Steep for 10–15 minutes, then remove tea bags or strain out leaves.

Cool to Room Temperature

Allow the sweet tea to cool to room temperature (20–25°C / 68–77°F). This can take 2–4 hours at room temperature. Do not rush by refrigerating or placing scoby in hot tea; high temperatures will damage the scoby.

Combine with Starter and SCOBY

Once cooled, pour the tea into a clean 3–4 L glass jar. Add 300 ml of unpasteurized starter kombucha and gently place the SCOBY on top. Cover the jar with a clean cloth or paper towel and secure with a rubber band to keep out dust and insects.

Primary Fermentation

Place the jar in a warm, dark place with good airflow (ideally 22–26°C / 72–79°F) for 7–10 days. Taste beginning on day 5: when the tea has a pleasant balance of sweetness and tartness (less sweet than originally), the primary fermentation is complete. The SCOBY may form a new layer on the surface — this is normal.

Seasonal Flavoring (Fruit & Floral)

Prepare Fruit & Herbs

Sterilize a cutting board and knife. Chop 300 g of ripe seasonal fruit into small pieces (or lightly mash berries to release juices). Roughly bruise or chop 10 g of fresh herbs or edible flowers to release aroma. If using citrus, squeeze 30 ml of fresh juice and set aside.

Strain Kombucha

When primary fermentation is complete, remove the SCOBY and 300 ml of kombucha to reserve as starter for your next batch (store in a clean jar in the refrigerator). Using a funnel and a fine mesh strainer or cheesecloth, strain the fermented kombucha from the primary jar into a large clean bowl or pitcher to remove any large particles.

Assemble for Second Ferment

Divide the strained kombucha evenly among your 500 ml bottles (about 400–450 ml per bottle depending on headspace). Add approximately 75 g fruit and a pinch of chopped herbs/flowers into each bottle (adjust amounts depending on fruit intensity). Add 1 tsp (5 ml) citrus juice per bottle if using. If your fruit is low in sugar and you want more carbonation, add up to 1 tsp natural sweetener per bottle.

Seal & Condition

Cap the bottles tightly and store at room temperature out of direct sunlight for 2–5 days to build carbonation. Check bottles daily by gently opening to release excess pressure and to test carbonation level. Be cautious with highly fermentable fruit — open slowly to avoid gushers.

Refrigerate & Serve

When desired carbonation and flavor are achieved, move bottles to the refrigerator to slow fermentation. Chill for at least 24 hours before serving. Serve cold, pouring carefully to leave fruit sediment in the bottle or strain into glasses if you prefer a clear drink.

Bottling & Equipment Care

Clean bottles, funnel, and strainers with hot soapy water and rinse thoroughly before use. After bottling, sanitize equipment and store the reserved starter kombucha and SCOBY in a clean jar with some kombucha in the fridge.