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Homemade Kombucha with Cranberries


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Ingredients

One 4L wide-mouth glass jar

One clean tea towel or other “breathable” fabric (not too loosely woven, or the fruit flies will get in)

An elastic or short cord

A wooden spoon

500 ml glass bottles

 

For the fermentation

15 g (3 tablespoons) best-quality tea of your choice (black, green or white)

120 g (1/2 cup) sugar, preferably organic cane sugar

1 kombucha culture (also known as SCOBY or mother of kombucha)

250 ml kombucha or liquid to serve as a “bath” for the kombucha culture

Best-quality water (filtered, spring water or distilled water)

 

For the flavourings, your choice

Patience Fruit & Co Fresh Organic Cranberries

Patience Fruit & Co Cranberry or Wild Blueberry Juice

Seasonings (fresh ginger, cucumber, mint, rosehips, hibiscus, herbs, etc.)

Preparation time 30 minutes
Cooking time 9 to 16 days Portions 8 servings

Kombucha has that unique “je ne sais quoi” that gets you hooked at first taste. Why not try making it at home? Here’s how to make your own version with local flavours, using our lovely fresh organic cranberries

Ingredients

One 4L wide-mouth glass jar

One clean tea towel or other “breathable” fabric (not too loosely woven, or the fruit flies will get in)

An elastic or short cord

A wooden spoon

500 ml glass bottles

 

For the fermentation

15 g (3 tablespoons) best-quality tea of your choice (black, green or white)

120 g (1/2 cup) sugar, preferably organic cane sugar

1 kombucha culture (also known as SCOBY or mother of kombucha)

250 ml kombucha or liquid to serve as a “bath” for the kombucha culture

Best-quality water (filtered, spring water or distilled water)

 

For the flavourings, your choice

Patience Fruit & Co Fresh Organic Cranberries

Patience Fruit & Co Cranberry or Wild Blueberry Juice

Seasonings (fresh ginger, cucumber, mint, rosehips, hibiscus, herbs, etc.)

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Steps

  1. Make sure your hands are perfectly clean and all materials have been carefully washed and dried.

  2. In a large glass container, steep the tea in 500 ml of boiling water for 5 minutes. Filter through a sieve.

  3. Add sugar. Mix with wooden spoon until sugar crystals dissolve.

  4. Add remaining water, 1.25 L (5 cups). Set aside and let cool to room temperature. The container will be half full – this is normal.

  5. Add the kombucha culture and liquid to the tea preparation. Cover the kombucha container with the piece of cloth and elastic. Allow to ferment for 8 to 14 days. Taste every day until the balance between the acidity and the sweet taste is just right for your palate.

  6. Reserve 500 ml (2 cups) of liquid and the kombucha culture. At this stage, you can prepare another batch or store the mother in a hermetically sealed container with the liquid in the fridge.

  7. Add the seasonings of your choice to the fermented liquid. Allow to ferment for up to 48 hours. Filter and bottle the kombucha, making sure the top is closed.

  8. Keep the kombucha at room temperature. Now you will see the “bubbles” develop. Once you obtain the desired effect (we check our bottles every day), store bottles in the fridge.

Recommendations

If you want to take a break during the kombucha process, simply store the culture with 2 cups (500 ml) of your own kombucha in a hermetically sealed container in the fridge. The mother will keep for up to 6 months.

 

It is preferable to filter the kombucha at the bottling stage to avoid the formation of deposits in the bottle.

 

Kombucha is an acetic fermentation that tends to attract fruit flies indoors. This is why we suggest covering the jar with fabric that will keep them out.

Une filiale de Fruit d'or

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