Try this Kombucha Recipe recipe, or contribute your own.
Suggest a better descriptionA broad large glass jar is required - some can have a tap on them.
1. Bring water and sugar to boil in a medium saucepan. Remove from heat, add tea bags, cover and allow to steep for 15 minutes. Remove tea bags and allow liquid to cool to around body temperature. Pour into glass jar.
2. Add pre-made kombucha (the liquid needs to be quite cool so you don't kill the bacteria) and then gently place the scoby in. Cover the container with a tea towel and fasten with a rubber band.
3. Allow to sit of 7 - 10 days (7 will be plenty in warm weather). At the end of 7-10 days, a "baby" scabby will have formed on top of the liquid, the mother underneath. Remove both scotts and store them in a glass container with a little kombucha. Or use one to start a new batch straight away.
4. Pour the kombucha liquid into a glass jar or bottle and refrigerate.
www.sarahwilson.com/2014/02/how-to-make-almost-sugar-free-fermented-kombucha/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 13952.9mg | 481 % | |
Potassium 2.9mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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