Cooking Instructions
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Step 1
Using hot water and distilled vinegar, wash a 1-Liter glass bottle with flip-top lid and allow to cool.
Step 2
Add
Granulated Sugar (1 Tbsp)
and deseed
Fresh Hibiscus Flowers (8)
. To de-seed the fresh hibiscus flowers, you can either use a sharp knife and score around the bottom of the flower to push the seed out or use an apple corer (this is the quickest and easiest).
Step 3
Once deseeded, tear the flowers into smaller pieces and place in the bottle.
Step 4
Fill the bottle with
Kombucha (3 1/2 cups)
. Make sure there is a 2-inch gap of free space at the top of the bottle.
Step 5
Allow to ferment for another 5-7 days, but check on day 2-3 and burp the bottle if necessary to avoid any explosions.
Step 6
Once the second fermentation is complete (you can taste it), put in the fridge if you prefer it chilled. Serve in glasses.
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