This is a tasty way to get an infusion of beneficial bacteria and yeasts to support your microbiome and gut health. Kombucha has been used for THOUSANDS of years, so you can read up on it all you want :).
We love this herbal version because, while we’ve been told the SCOBY does digest most of the caffeine, I’m a little skeptical. And it means I can use our lovely herbal tea blends to make it and know it’s packed full of vitamins and minerals!
Ok now for the recipe:
AM: make a half gallon of your favorite nutrient-dense herbal tea (I recommend Nourish and our Mama teas)
PM: wait for tea to cool, read a book, etc. that dreamy low-fuss life ikr
Evening: in another half-gallon jar, add…
- 1/2 cup organic sugar 1 cup of last week’s kombucha (yes we have a chicken or the egg problem - if you’ve just gotten your SCOBY hopefully your generous friend gave it to you in a cup of booch)
- The SCOBY (mine is named Suzie)
- Your tea that your started infusing this morning, filled to the shoulder of your jar.
Now cover that with a cloth so it can breathe but bugs can’t get in. Place on a dark shelf in your kitchen/pantry.
If you’ve been making this for a week already and have a full jar of finished kombucha now devoid of its SCOBY, it’s time to bottle!
I actually prefer to drink it at this stage because it’s only mildly sparkling and not crazy bubbly. So I cap the grolsch bottle and put it in my fridge.
When I have the energy and desire to play with flavors, this is where I add fruit, ginger, spices, honey, etc., and ferment another 1-2 days in a grolsch bottle next to the new batch fermenting on the pantry shelf.
What questions do you have?
Did I make it sound easy? I hope so!
Here is a reel on facebook showing our process!
