Big shoutout to Mike Prascak for this amazing kombucha recipe. Delicious, nutritious and a major boost to your microbiome due to the fermented nature of this drink. And you can make it at home!
It is assumed you have the basic knowledge of making kombucha. But here is a recipe for the basic formula just in case.
- 3 black tea bags
- 3 green tea bags
- 3 darjeeling tea bags
- 4 oz ‘Simply Nature’ 7 Super Fruits juice (available at Aldi)
Ferment with SCOBY as usual. My primary fermentation period averages about 14 days.
I pour 1⁄2 cup (4 oz.) of the 7 Super Fruits juice into the empty bottles then top off with the Kombucha Base Tea from the primary fermentation. Ferment at room temperature in a dark cabinet or box for a few days. Chill a bottle as needed and enjoy!
I perform my primary fermentation using two one gallon glass jars. I repurposed them from one gallon pickle jars. I place them behind closed doors in a dark wooden cabinet in my living room which is room temperature.
I use 25 oz. green glass bottles that have twist off re-sealable caps. I repurposed the bottles from S. Pellegrino Sparkling Mineral Water. I bought a case of 15 glass bottles for $17 from BJ’s. I saved the case as a handy carrying and storage box. In addition, I use the box to hold the bottles during secondary fermentation.
My secret ingredient is the 7 Super Fruits Juice which I buy from Aldi’s grocery store. It is sold under the SimplyNature brand label. It is labeled as organic 100% juice from the following seven fruits: Pomegranate, Grape, Strawberry, Tart Cherry, Fig, Mulberry and Cranberry.
I believe that one of the reasons this makes such delicious Kombucha is because it is so similar in style and taste to the base Kombucha. It is just a good balance between sweet and tart.