Tereza’s rose and hibiscus kombucha

Ingredients

(1L booch)

First fermentation

10g sencha tea

1L filtered water

80g organic cane sugar

SCOBY (fermenting culture)

200ml starter liquid (unflavoured unpasteurised kombucha)

Second fermentation (stage 5)

1.5 tbsp rose petals

1.5 tbsp hibiscus flowers

Large pinch vanilla salt

1 tsp organic cane sugar

Recipe

1. Brew sencha tea according to the instructions, strain and let cool down to about 25°C.

2. Transfer into a clean brewing jar, add SCOBY and about 200ml starter liquid (unflavoured unpasteurised kombucha).

3. Cover the brewing jar with a clean muslin cloth and secure it with rubber bands so that nothing can get in.

4. Let your kombucha ferment for about 7–10 days at room temperature out of direct sunlight. Start tasting around day 4 and strain when you’re happy with the taste.Remember to keep some starter liquid and SCOBY for your next batch.

5. When your kombucha is ready, you can start the second fermentation. Transfer the kombucha into a clean swing-top bottle and add the rose petals, hibiscus, vanilla salt and sugar. Watch the colour change from pale green to dark pink, it’s quite magical.

6. Leave the bottle at room temperature for about 4 days, making sure you “burp your bottle” (release the built up CO₂) every day. When you’re happy with the taste and fizz, put the bottle in the fridge and enjoy over the next week or two.

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