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–+ servings
Lavender Kombucha Recipe

Lavender Kombucha Recipe

This Lavender Kombucha recipe is for 1 gallon of Kombucha. 1gallon 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. 
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2nd Fermentation 3 d
Total Time 3 d
Course Drinks
Servings 6

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

Ingredients
  

  • 1 gal Kombucha
  • 6 tbsp Culinary or food-grade dried lavender flowers ($3 per oz.)

Instructions
 

  • Clean your bottles
    Dilute the PBW cleaner as instructed on the product label. Scrubyour bottles with your bottlebrush kit and diluted cleaner. Make sure to rinseand dry your bottles thoroughly before adding any ingredients. 
  • Add the dried lavender flowers to the bottles
    Add one portion or 1 tbsp. of the dried lavender flowers to eachbottle.
    Make sure to only use food-grade lavender. Though most lavenders are technically safe to eat, not all of them are made for cooking. Always use lavender that is cultivated for culinary purposes. Using lavender that is not food-grade may affect the taste of the Kombucha. 
  • Fill the bottles with Kombucha liquid 
    Place the sieve on the mouth of the fermentation bottle and pour the Kombucha liquid slowly into it. You may strain the Kombucha liquid before bottling using a mesh strain colander or a smaller sieve to remove excess yeast. 
    When bottling, remember to leave about ½ to 1 inch of headspace in your bottles to achieve good carbonation. Give your Kombucha bottle a slight shake to mix the lavender flowers and Kombucha liquid. Set aside the remaining kombucha liquid and use it as a starter tea on your next ferments. 
  • Ferment 
    Cap your bottles tightly, ensuring no carbon dioxide can escape the bottle. This ensures that the Kombucha will have good carbonation. After sealing, keep your bottled Kombuchas in a fermentation station that has room temperature between 60℉ to 85℉ and allow them to ferment for 3 to 14 days depending on the carbonation and your preferred taste. If you are brewing at a relatively cold place, you may use a heating mat to keep the area warm enough for fermentation. 
  • Store your finished Kombucha in the refrigerator 
    Taste your bottled Kombuchas after three days of fermentation. If your bottled Kombuchas already taste good for you, move and keep them in the refrigerator. The cold temperature in the refrigerator inhibits the fermentation process of the Kombucha and helps preserve your desired Kombuchaflavor. If you want a stronger Kombucha savor, you can ferment your bottled kombucha longer. 
  • Serve and enjoy 
    Bottled lavender Kombucha has floating residue from yeast and dried flowers. These residues are safe to eat however if they make you uncomfortable, feel free to strain them before serving.
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