Description
This second fermentation recipe produces a flavored kombucha that is low in calories and high in nutrition. This bubbly drink is slightly spicy and earthy.
Ingredients
Scale
- 4 cups black tea kombucha, after the first fermentation
- 1/2 – 1 beetroot, depending on the size
- 2 tbsp fresh grated ginger
- 1 tbsp water
Instructions
- Preheat the oven to 390F.
- Peel and chop the beetroot into half-inch-sized cubes.
- Put the beetroot on the aluminum foil and drizzle with water. Bring the foil’s edges together and cook for 40 minutes.
- Cool the beetroot once done. Then, transfer it to a blender and puree it into a paste.
- Grate the ginger until you have two tablespoons.
- Add equal amounts of beetroot paste and ginger in each flip-top bottle.
- Pour the kombucha in, leaving 1 inch of air below the cap.
- Store for 3-5 days at room temperature until it reaches optimal carbonation.
- Refrigerate for at least 6 hours before serving.
Notes
Instead of preparing beetroot from the vegetable, you can substitute it for 1/2 cup of beet juice.
Black tea is the best base for this recipe, but you can also use white or green tea kombucha.
Add a teaspoon of maple syrup or cane sugar to each bottle to enhance the beverage’s sweetness. Add a squeeze of lemon or lime juice for brightness.
- Prep Time: 50 minutes
- Fermenting Time: 96 hours