Hibiscus Kombucha (1st or 2nd Fermentation Options)
Servings: 1 gallon
You can use hibiscus flowers in either the first or second fermentation of kombucha. Pick one and let's get brewing!
Print
Ingredients
If using hibiscus in 1st fermentation
- 14 cups water
- 1 cup white sugar
- 1 cup dried hibiscus flowers
- 2 cups unflavored kombucha
- 1 SCOBY
If using hibiscus in 2nd fermentation
- 4 cups kombucha from a first fermentation can be black or green tea
- 2 tsp dried hibiscus flowers
- Optional extras dash of sugar/honey, mashed fruit
Instructions
1st Fermentation Option
- If using hibiscus in the 1st fermentation, please follow our 1st fermentation instructions here, simply substituting the black tea bags for dried hibiscus flowers. Be sure to strain out the hibiscus before adding the SCOBY.
2nd Fermentation Option
- Bottle: Evenly distribute hibiscus into fermentation bottles, along with optional extras. Pour in kombucha, leaving 1 to 2 inches free at the top
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Chill in the fridge before serving, straining out the flowers before serving. Can be stored in the fridge, tightly sealed, for several weeks.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.