There is nothing like using fresh ingredients to create a delicious kombucha! So, to celebrate summer, here's a tasty recipe for strawberry kombucha.
For 3 liters of Kombucha:
- 1 Kombucha Scoby (350 ml / 1.5 cups)
- 12 g (3 tsp.) of tea
- 180 g (3/4 cup) of sugar
- 40 g (1/8 cup) of honey
- Petals of 3 large roses or 8 wild roses in full bloom
- 10 to 20 strawberries (ripe)
- 2.5 L (10 cup) of filtred water
- Add tea to the jar.
- Pour in 500 ml (2 cups) of hot water.
- Infuse tea for 15 minutes.
- Add the sugar and stir until dissolved.
- Add filtered water until you reach the 3 litre level.
- Add the kombucha scoby.
- Cover the container with the fabric and rubber band.
This step is often called First fermentation or F1.
- Ferment at room temperature for 10 to 15 days.
- Taste your kombucha starting on the 5th day or before.
- Repeat every 2 days until you like its sweetness-sourness balance. Wait until the mixture is a little more acidic than sweet, because you will add honey in the next step.
Preserving your scoby
- Take 350 ml (1.5 cups) of kombucha. It's for your next recipe
- Keep it in the fridge (up to 6 months)
- Add the rose petals, honey and sliced strawberries to the plain kombucha (mix well), then cover with the fabric.
- Infuse 12 to 24 hours at room temperature.
- Taste and add flavour to your taste « ooh! I have basil that looks beautiful; I could also add it! ».
- Filter it, or leave the rose petals and strawberries.
- Bottle it, then store the bottles at room temperature for a few days.
- Test the pressure once a day.
- Put in a cool place when the kombucha is sparkling (be careful with the pressure).
Be ready to receive a high five from your friends!