Description
Adding blueberries and ginger to this already healthy fermented tea produces a delicious blend of nutrients. If you don’t have blueberries on hand, try strawberries, raspberries, or blackberries.
Ingredients
Scale
- 2 cups blueberries
- 1/4 cup chopped, candied ginger
- 14 cups unflavored black tea kombucha
Instructions
- Mash the blueberries to release the juice in a large bowl.
- In a clean gallon-sized glass jar, add the blueberries, candied ginger, and kombucha.
- Cover the lid of the vessel with a clean coffee filter or cheesecloth. Secure it with a rubber band and place it in an area between 68°F and 72°F.
- Once 48 hours have passed, strain the mixture to remove any solids.
- Pour the mixture into airtight bottles and allow it to undergo a second fermentation for another 48 hours.
- Place the bottles in a fridge to chill them. If you want the batch of kombucha to be more effervescent, leave it out at room temperature a little longer before placing them in the fridge. Enjoy it when you want!
Notes
If you don’t have homemade kombucha on hand, use unflavored store-bought kombucha.
Use fresh or frozen blueberries in this recipe. If you use frozen, allow them to thaw ahead of time.
If you don’t have black tea kombucha, use oolong or green tea kombucha as a tea substitute.
As a substitute for candied ginger, you can use fresh ginger—grated into the shape of matchsticks—and add it to the mixture with 2 tbsp of sugar.
- Prep Time: 5 minutes
- Fermenting Time: 96 hours