This vibrant kombucha combines the tart, cranberry-like flavor of hibiscus flowers with the warming spice of fresh ginger. The beautiful deep red color and refreshing taste make this fermented tea a delightful way to support digestive health.
Ingredients
- 1 SCOBY with 1/2 cup starter tea
- 8 cups filtered water
- 4 bags Assam Black Tea or 4 teaspoons loose
- 1/2 cup Cane Sugar
- 1/4 cup dried Hibiscus
- 2 tablespoons fresh Ginger Root, grated
- Additional filtered water for second fermentation
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Bring water to a boil and steep black tea for 10 minutes. Remove tea bags and stir in cane sugar until dissolved. Cool completely to room temperature.
- Pour cooled sweet tea into a clean glass jar. Add SCOBY and starter tea.
- Cover with coffee filter or cloth and secure with rubber band. Ferment at room temperature for 7-10 days, tasting daily after day 5.
- For second fermentation, strain kombucha and reserve SCOBY and 2 cups liquid for next batch.
- Steep hibiscus in 1 cup hot water for 15 minutes, then strain. Mix hibiscus tea with grated ginger.
- Add 2-3 tablespoons hibiscus-ginger mixture to clean bottles, then fill with kombucha, leaving 1 inch headspace.
- Seal bottles and ferment 2-4 days at room temperature until bubbly. Refrigerate before serving.
Notes
- Can use English Breakfast Black Tea as the base instead of Assam.
- Adjust ginger amount to taste - start with less if you prefer milder spice.
- Always use glass containers - metal can damage the SCOBY.
- Second fermentation creates natural carbonation.
.png)
.png)
