Ginger Cranberry Kombucha

Ginger Cranberry Kombucha as seen on #LunchBreakLIVE

Cookware:

Large stainless steel or glass pot to boil mixture in
Large glass container to let mixture ferment in
Cheese cloth to cover mixture while it gets fermented
Wood or bamboo spoon to mix Kombucha

stainless steel pot + tea bags

Ingredients:

3 Liters or 6 cups of filtered water
2 cups of organic sugar
6 green, black or earl grey tea bags or 2 tablespoons of loose leaf tea
1 healthy SCOBY** (the size of a CD)
1 cup pre-made or store bought kombucha

After 7-14 day Fermentation:

1 cup fresh peeled and chopped ginger
1 cup fresh or frozen cranberries

***Kombucha is a fermented “food”. Fermented foods are the foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar & starches in food creating LACTIC ACID. This process preserves food, creates beneficial enzymes, B vitamins, Omega 3 Fatty Acids and several strains of probiotics.***

Directions:

Step 1: Boil filtered water, organic sugar and tea bags together

Step 2: Let cool entire mixture before pouring over scoby

Step 3: Add the one cup pre-made or store bought kombucha (this is a must every time you make a new batch)

Step 4: Cover mixture with a cheese cloth and let sit in a cool dark place anywhere from 7 to 14 days. This is where the fermentation process happens. You can taste mixture to see if it’s right for you. I don’t like mine too sweet and therefore I ferment my mixture for up to 14 days.

Step 5: Once your brew is ready, you can pour it in glass jars and drink as is. However to get the cranberry ginger taste, add peeled ginger and cranberry, refrigerate a couple of days and serve.

Step 6: Remember to leave some liquid with your SCOBY. Roughly two inches. Your SCOBY needs the mixture to stay alive and not dry up until your next kombucha batch.