Ginger Cranberry Kombucha
Ginger Cranberry Kombucha as seen on #LunchBreakLIVE
- Large stainless steel or glass pot to boil mixture in
- Large glass container to let mixture ferment in
- Cheese cloth to cover mixture while it gets fermented
- Wood or bamboo spoon to mix Kombucha
stainless steel pot + tea bags
- 3 Liters or 6 cups of filtered water
- 2 cups of organic sugar
- 6 green, black or earl grey tea bags or 2 tablespoons of loose leaf tea
- 1 healthy SCOBY** (the size of a CD)
- 1 cup pre-made or store bought kombucha
After 7-14 day Fermentation:
- 1 cup fresh peeled and chopped ginger
- 1 cup fresh or frozen cranberries
***Kombucha is a fermented “food”. Fermented foods are the foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar & starches in food creating LACTIC ACID. This process preserves food, creates beneficial enzymes, B vitamins, Omega 3 Fatty Acids and several strains of probiotics.***
Step 1: Boil filtered water, organic sugar and tea bags together
Step 2: Let cool entire mixture before pouring over scoby
Step 3: Add the one cup pre-made or store bought kombucha (this is a must every time you make a new batch)
Step 4: Cover mixture with a cheese cloth and let sit in a cool dark place anywhere from 7 to 14 days. This is where the fermentation process happens. You can taste mixture to see if it’s right for you. I don’t like mine too sweet and therefore I ferment my mixture for up to 14 days.
Step 5: Once your brew is ready, you can pour it in glass jars and drink as is. However to get the cranberry ginger taste, add peeled ginger and cranberry, refrigerate a couple of days and serve.
Step 6: Remember to leave some liquid with your SCOBY. Roughly two inches. Your SCOBY needs the mixture to stay alive and not dry up until your next kombucha batch.