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Sutherlandia Kombucha Recipe

Ingredients:

  • 7 bags Sutherlandia tea
  • 3 bags rooibos
  • 3/4 cup brown sugar
  • 1 litre boiled water
  • 1 cup kombucha starter
  • 1 unit SCOBY
  • 75g ginger, freshly grated
  • 1/3 cup raw honey

Method:

  1. Make the tea base by adding the tea bags and brown sugar into a large jar.
  2. Pour in 1 litre of boiled water, and stir until the sugar is dissolved.
  3. Allow the tea to seep and cool completely. Remove the teabags.
  4. Pour the kombucha starter into the tea, add the SCOBY and cover the jar with a cheesecloth, wrapping an elastic band around the mouth to secure the cheesecloth. Leave to ferment for 3 days, or until there is carbonation and preferred acidity.
  5. Remove the SCOBY. Tip: Place the SCOBY in a jar, cover with kombucha and set aside for next batch.
  6. Pour the kombucha into a bottle with an airtight lid, add the grated ginger and raw honey, stirring to combine. Close the lid and allow to sit at room temperature for a day, to allow for second fermentation (opening the lid once, to release the carbonation build up). Strain the kombucha.
  7. Store the kombucha in the fridge to slow-down further fermentation once desired carbonation and flavour is reached.

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