AuthorMariaCategoryBeverages, Dairy-Free, Gluten-Free, Nut-Free, Spring, Vegan, Vegetarian
Place the strawberries, rhubarb and mint in the bottom of a 16-ounce glass jar with a tight seal.
(I use swing-top bottles from Hemlock Home Brewing. There are many different varieties of glass swing-top bottles available for purchase online.)
Pour brewed kombucha (with SCOBY already removed) into the jar, leaving some space at the top. Seal the jar and let sit on counter at room temperature for 1-3 days, burping the jar or bottle at least once and up to several times per day. This fermentation time can vary greatly depending on the health of your SCOBY and, therefore, the strength of your kombucha, and also the natural sweetness of the fruit you are using. Feel free to sample it every day until it is flavored and carbonated to your liking. Store in refrigerator and enjoy!
NOTE: When I make a batch of homemade kombucha, I brew it in a gallon-sized jar and, after removing 2 cups of the brewed kombucha to store with the SCOBY until next time, I end up having enough kombucha to fill 6 of the 16-oz glass bottles at once. So, in the case of this recipe, I would have used 12 strawberries, 6 rhubarb stalks, and 6 sprigs of mint.
FOR VIRGIN KOMBUCHA BREWERS (which was me not very long ago!): start here with Sarah Britton's wonderful explanation of what you're doing and how to do it - https://www.mynewroots.org/site/2016/07/brew-your-own-kombucha/.
Ingredients
Directions
Place the strawberries, rhubarb and mint in the bottom of a 16-ounce glass jar with a tight seal.
(I use swing-top bottles from Hemlock Home Brewing. There are many different varieties of glass swing-top bottles available for purchase online.)
Pour brewed kombucha (with SCOBY already removed) into the jar, leaving some space at the top. Seal the jar and let sit on counter at room temperature for 1-3 days, burping the jar or bottle at least once and up to several times per day. This fermentation time can vary greatly depending on the health of your SCOBY and, therefore, the strength of your kombucha, and also the natural sweetness of the fruit you are using. Feel free to sample it every day until it is flavored and carbonated to your liking. Store in refrigerator and enjoy!
NOTE: When I make a batch of homemade kombucha, I brew it in a gallon-sized jar and, after removing 2 cups of the brewed kombucha to store with the SCOBY until next time, I end up having enough kombucha to fill 6 of the 16-oz glass bottles at once. So, in the case of this recipe, I would have used 12 strawberries, 6 rhubarb stalks, and 6 sprigs of mint.
FOR VIRGIN KOMBUCHA BREWERS (which was me not very long ago!): start here with Sarah Britton's wonderful explanation of what you're doing and how to do it - https://www.mynewroots.org/site/2016/07/brew-your-own-kombucha/.
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