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:

• Make the tea base by adding the tea bags and brown sugar into a large jar.
• Pour in 1 litre of boiled water, and stir until the sugar is dissolved.
• Allow the tea to seep and cool completely. Remove the teabags.
• 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.
• Remove the SCOBY. Tip: Place the SCOBY in a jar, cover with kombucha and set aside for next batch.
• 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.
• Store the kombucha in the fridge to slow-down further fermentation once desired carbonation and flavour is reached.