Cherry Kombucha Recipe
This chia seed Kombucha recipe is for 1 gallon of Kombucha. 1gallon of Kombucha is enough to make up to 19 servings of chia seed Kombucha.If you have fewer or more ingredients required in this recipe,adjust the amount of the ingredients accordingly. If you are drinking chia seedKombucha by yourself, we suggest making 1 to 2 servings only a day. Chia seedscan stay fresh in the Kombucha liquid for only three days. To do a single serving of chia seed Kombucha, just remember to add3 tbsp. of chia seeds for every 1 cup of Kombucha.
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 1-gallon Kombucha
- 24 Cherries ($2.51 to $2.39 per lb.)
Instructions
- Clean your bottlesDilute the PBW cleaner according to the instructions. Next, takeyour bottlebrush kit and scrub your fermentation bottles with your dilutedcleaner. Finally, rinse the bottles and let the bottles dry before adding anyingredients.
- Prepare your ingredients Pit all the cherries and place them in a blender. Add ¼ to ½ cupof Kombucha liquid to the blender to puree the cherries easier. You may alsouse frozen pitted cherries but make sure to thaw them first. Proceed with blending your cherries into a puree. Next, divideyour puree into six portions and get ready to bottle.
- Add one portion of flavoring into each bottleAdd one portion of your flavorings to each bottle. You may use afunnel to transfer the cherry puree faster and easier.
- Fill the bottles with Kombucha liquid Using the funnel, fill the bottles with Kombucha liquid. If youwant, you may opt to strain the excess yeast of the Kombucha liquid using amesh strain colander or a smaller sieve before bottling. Make sure to leave about ½ to 1 inch of headspace in your bottlesto achieve good carbonation. After filling the bottles, slightly shake theKombucha to incorporate the ingredients. Set aside the remaining Kombuchaliquid and use it as a starter tea for your next Kombucha batches.
- Ferment Shut your bottles completely making sure that there are noopenings where carbon dioxide can escape. Allow the Kombucha to ferment in afermentation station that has room temperature between 60℉ to 85℉. If you are having trouble maintaining a warmtemperature for your brew, you may use a heating mat. Fermentation may take from 3 to 14 days depending on thecarbonation and your preferred taste.
- Store your finished Kombucha in therefrigerator Start tasting your Kombucha after three days of fermentation. Ifthe taste is already fit to your liking, keep your Kombucha bottles in therefrigerator to inhibit fermentation and preserve the taste. If you want morepotent tasting Kombucha, allow it to ferment for more days.
- Serve and enjoy Bottled Kombuchas tend to have floating residues from the yeastand the flavorings used. These residues are safe to eat but if you feeluncomfortable drinking them, you may strain the Kombucha liquid first beforeserving.
Tried this recipe?Let us know how it was!