Description
This second fermentation recipe comes together quickly and easily and still packs a punch of flavor. If you don’t have mint, try this recipe with your favorite herb- rosemary, basil, marjoram, etc.
Instructions
- Pour your kombucha through a strainer before filling your bottles to remove any yeast strands or SCOBY debris (optional).
- Chop the mint to release more flavor (optional).
- Evenly divide the mint among your flip-top bottles.
- Pour the kombucha into each bottle, leaving a 1-inch headspace to encourage carbonation. Cap each bottle.
- Leave the bottles at room temperature for 3-5 days.
- Taste one bottle. If you like the taste, refrigerate your mint kombucha to stop the fermentation. If you’d like it to be a bit stronger, let it sit for one more day before moving it to the refrigerator.
- When you’re ready to drink it, strain the leaves out, pour it into a serving glass, and garnish it with optional mint leaves and lemon slices.
Notes
Instead of black tea, use oolong, white, or green tea kombucha.
Optional: add a drizzle of honey or a 1/2 tsp of cane sugar to each bottle before adding the kombucha. This helps mellow the brightness of the mint and produces a sweeter final product.
To store extra mint, snip off the bottom of the stems and place it in a jar of water. Cover the mint sprigs with a plastic bag and put them in the fridge for up to 2 weeks.
- Prep Time: 5 minutes
- Fermenting Time: 72 hours