Serves 12 cups
If you've tried kombucha and love it you've probably wondered how to make your own as a fun experiment or just to save money! Amanda Maquire has perfected the art of home brewing kombucha and shared this recipe on her amazing blog Picklesnhoney. The sky is your limit as far as flavoring your kombucha. The trick is getting your culturing process down to ensure the best flavor, optimum acidity levels, and an end result that is free of icky bacteria, we want only the good stuff in our kombucha! In this particular variation Amanda used blueberries to flavor her kombucha. Simply add in a few tbs of frozen blueberries right before you bottle it up. You can also try mango, pineapple, goji berry, strawberry, blackberry, or try juicing fresh ginger and adding this prior to bottling. Drink your homemade kombucha and experience the health benefits such as improved energy and digestion, more balanced pH, and free radical protection! This recipe was adapted from kombuchakamp.com. Please see Amanda's other recipe here on RawFoodRecipes.com "Growing a Kombucha Scoby".
1 Kombucha Scoby (the
1) In a large pot, bring 12 cups of water to a boil.
2) Add 1 C. of sugar to the boiling water and stir to dissolve.
3) Turn off the stove and add 5 bags of organic green or black tea (or 5 tablespoons of loose leaf tea). I used green tea.
4) Cover the pot to prevent the mixture from evaporating and allow it to come to room temperature. This will take some time, but it