Strawberry Basil Kombucha Recipe
This strawberry basil Kombucha recipe is for 1 gallon of Kombucha.1 gallon of Kombucha is enough to fill six 16 oz. fermentation bottles. If you have less or more Kombucha required in this recipe, adjustthe amount of the ingredients accordingly.
Equipment
- 1 Homebrewing kit This is for 1st fermentation
- 1 Heating mat This is for 1st fermentation
- 1 Boochsleeve This is for 1st fermentation
- 1 Bottlebrush kit To clean your bottles
- 6 Bottles (16 oz.) or 2 Growlers (½ gallon)
- 1 Funnel For the 2nd fermentation process
- 1 Mesh strain colander For the 2nd fermentation process
- 1 PBW cleaner To clean your bottles
- 1 Blender
Ingredients
- 1 gal Kombucha
- 1 cup Strawberries ($1.37 to $1.5 per lb)
- 1/2 cup Fresh basil leaves ($1.99 per 0.5 oz.)
Instructions
- Clean your bottlesDilute your PBW cleaner and scrub your bottles using your bottlebrush kit. After cleaning, rinse, and dry your bottles thoroughly before addingany of your ingredients.
- Prepare your ingredients Wash your strawberries and basil thoroughly. Add strawberries andbasil to a blender or food processor and puree until smooth. If you plan to usefrozen strawberries, thaw them first before adding them to the blender. Divideyour puree into six portions.
- Add the strawberry basil puree into the bottleAdd one portion of the pureed strawberry and basil for eachbottle. Feel free to add or lessen the amount of flavorings in your bottledepending on your preferred taste.
- Fill your bottle with Kombucha liquid Place the funnel on the mouth of your bottle and pour in yourKombucha liquid slowly. You may filter the excess yeast of your Kombucha with amesh strain colander before pouring in your Kombucha to the bottles. Leaveabout ½ to 1 inch of headspace on your bottles for good carbonationbuildup. Slightly shake your bottle to mix the ingredients.
- Ferment Shut your bottles to prevent the carbon dioxide from escaping.Allow your Kombucha to ferment under room temperature that is between 60℉ to 85℉. Ferment for 3 to 14 days depending on thecarbonation and your preferred taste. If the temperature in your fermentationstation is cooler than your desired temperature, you may use a heatingmat.
- Store your finished Kombucha in therefrigerator If you think that your bottled Kombucha ferment has alreadyreached your preferred balance of sweet and tart, move and keep them in therefrigerator. The cold temperature will inhibit the fermentation process andpreserve your desired Kombucha flavor.
- Serve and enjoy Bottled Kombuchas tend to have floating residues. If you feeluncomfortable drinking these residues, you may strain them beforeserving.
Tried this recipe?Let us know how it was!