Description
Combine these unassuming flavors during the second fermentation. The sweet citrus of the orange and the spiciness of the ginger and fennel work harmoniously to create a delicious and effervescent drink.
Ingredients
Scale
- 1 gallon of unflavored black tea kombucha
- 4 tablespoons fennel seed
- 3 tablespoons candied ginger, minced
- 1 tablespoon dried orange peel
Instructions
- Pour the kombucha into a sterile glass jar.
- Add fennel seed, ginger, and orange peel.
- Cover the jar with a lid and let it sit at room temperature for 24 hours.
- Strain the kombucha.
- Pour the kombucha into glass bottles, leaving 1-inch headspace.
- Cap the bottles and let them sit at room temperature for 48 hours.
- Taste the kombucha. If you enjoy the flavor, refrigerate all the bottles to stop fermentation. If you’d like it to ferment more, let the bottles sit for another day or two until they taste to your liking.
- Strain the finished kombucha before serving to remove yeast strands and small particles (optional).
Notes
Substitute 3 tbsp orange zest or 1/2 cup orange juice for the dried orange peel. Alternatively, puree an orange and use it instead of the orange peel.
Instead of candied ginger, use a diced 1-inch piece of fresh ginger and 2 tbsp of sugar.
Try blood oranges instead of regular oranges for a unique color and taste. Use the same amount of blood orange juice or zest as listed above.
Substitute ginger kombucha for the unflavored kombucha above for a more intense ginger flavor.
- Prep Time: 5 minutes
- Fermenting Time: 72 hours