Apple Kombucha

Apple

AppleTrying different homemade beverages can give you both delicious and healthful results.  That is certainly the case with kombucha.  This fizzy, energizing drink can be purchased bottled at many stores, or you can easily make it at home with a little patience and a scoby, as found in kombucha starter kits such as the ones found here.  

Kombucha has been well documented as a powerful aid to the natural cleansing processes of our body, including the liver.  When the liver is overloaded with toxins from our daily food intake, drinks such as kombucha help to add additional glucuronic acid to our system.  This acid is a normally occurring substance that helps to detoxify the liver. It also provides a boost to our immune system.  

While the medicinal claims of drinking kombucha are impressive, one thing that is a sure positive is the delightfully refreshing, sweetly acidic taste.  Enjoying a glass of cold kombucha can energize and help to rehydrate you.  I have found that adjusting the basic recipe by some simple additions, and adding a slightly longer fermentation period, provides a variety of beverages that are limited only to the imagination!  Here is our recipe for Apple Kombucha- just in time for fall apple season!  Enjoy!

Apple Kombucha

3 qts. strong black tea (made with 4 tea bags of black tea), sweetened with 1 cup cane or white sugar, cooled to room temperature

1/2 cup kombucha from a previous culture

1 kombucha mushroom (commonly known as a scoby)

Pour the tea mixture into a wide mouthed gallon jar, or a 4 qt. glass bowl.  (note- do not use plastic when making kombucha- glass is preferable)

Add the kombucha from the previous culture and stir well.

Gently lay the scoby on the top of the liquid.

Cover with a light cloth or towel and keep in a warm, dark place for 7 days.

On day 7, remove the scoby and place it in a jar covered with some of the kombucha. (this will be the “previous culture” kombucha for your next batch). Store covered in the refrigerator until needed.

Add 2-3 peeled, cored and sliced apples to your kombucha, re-cover, and ferment for another 2-3 days. (you can also use berries and other fruits)

Remove the apple slices (another scoby may start to form on top of the apple slices- discard this and the apples prior to bottling), bottle your kombucha (I use 1/2 gallon Mason Jars like these), and chill.

 

~just a reminder- we are not doctors, so any medicinal claims are based solely on our own personal experience or research, and making or using this product is a personal choice.  make sure to check with your medical professional if you have any questions or concerns.

Apple Kombucha
While the medicinal claims of drinking kombucha are impressive, one thing that is a sure positive is the delightfully refreshing, sweetly acidic taste. Enjoying a glass of cold kombucha can energize and help to rehydrate you. I have found that adjusting the basic recipe by some simple additions, and adding a slightly longer fermentation period, provides a variety of beverages that are limited only to the imagination! Here is our recipe for Apple Kombucha- just in time for fall apple season! Enjoy!
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Ingredients
  1. 3 qts. strong black tea (made with 4 tea bags of black tea), sweetened with 1 cup cane or white sugar, cooled to room temperature
  2. 1/2 cup kombucha from a previous culture
  3. 1 kombucha mushroom (commonly known as a scoby)
Instructions
  1. Pour the tea mixture into a wide mouthed gallon jar, or a 4 qt. glass bowl. (note- do not use plastic when making kombucha- glass is preferable)
  2. Add the kombucha from the previous culture and stir well.
  3. Gently lay the scoby on the top of the liquid.
  4. Cover with a light cloth or towel and keep in a warm, dark place for 7 days.
  5. On day 7, remove the scoby and place it in a jar covered with some of the kombucha. (this will be the “previous culture” kombucha for your next batch). Store covered in the refrigerator until needed.
  6. Add 2-3 peeled, cored and sliced apples to your kombucha, re-cover, and ferment for another 2-3 days. (you can also use berries and other fruits)
  7. Remove the apple slices (another scoby may start to form on top of the apple slices- discard this and the apples prior to bottling), bottle your kombucha (I use 1/2 gallon Mason Jars like these), and chill.
One Ash Homestead http://oneashhomestead.com/

 

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