One of my all time favourite Kombucha flavours for the second week-long fermentation is Hibiscus. I love the deep red colour it produces and the distinct tart flavour. Combine this beautiful, powerful flower with the amazing benefits of Kombucha and you have one super tasty and super potent beverage.
Fresh Hibiscus Flowers
Using hot water and distilled vinegar, wash a 1-Liter glass bottle with flip-top lid and allow to cool.
Granulated Sugar (1 Tbsp)
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).
Once deseeded, tear the flowers into smaller pieces and place in the bottle.
Fill the bottle with
Kombucha Tea (3 1/2 cups)
. Make sure there is a 2-inch gap of free space at the top of the bottle.
Allow to ferment for another 5-7 days, but check on day 2-3 and burp the bottle if necessary to avoid any explosions.
Once the second fermentation is complete (you can taste it), put in the fridge if you prefer it chilled. Serve in glasses.
Makes a 1-liter bottle of kombucha.
Nutrition Per Serving
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