Over the last month, I spent time creating my own SCOBY mother to make Kombucha! I’m happy to report my mother did very well growing in this warm Texas summer heat and turned out quite tall with multiple layers. As noted in my previous post, creating a mother takes time and patience.
I’m so glad she is complete! Below I will share my first recipe for Lavender-Lemon Kombucha that just finished yesterday.
LAVENDER-LEMON KOMBUCHA BY: Kombucha Revolution By: Stephen Lee and Kevin Koopman
Makes: 6-8 16 oz bottles
- Mother SCOBY
- 1 gallon size jar
- 1 cup sugar
- 2 cups starter tea (from making mother, OR fresh kombucha from store)
- 12 tsp fresh lavender buds OR 4 tsp
- 8-10 bags of black tea OR 4 tbsp loose black tea
- 1 bottle lemon juice or 4-5 fresh lemons squeezed
- Heat 6 cups of water to 170 degrees (I found here using a candy thermometer is very helpful). Remove from heat, add tea and steep for 4 minutes, then drain through strainer into second pot to cool. Next add sugar and stir until dissolved and then add 8 cups of cool water. Pour into 1 gallon starter jar, add 2 cups of starter tea or 16 oz of fresh original kombucha and allow to cool to 72 degrees (approx room temp).
- WASH YOUR HANDS…. then place mother SCOBY ontop of mixture, cover with cheese cloth or towel and place in dark room for 7 days. Taste on seventh day, and if sourness is to your liking.
- WASH HANDS and remove mother SCOBY and place on plate with small spoonful of starter fluid to keep moist.
- Arrange bottles, and add 1/2 tsp lavender and 1 tbsp lemon juice to each, easiest accomplished by using a funnel.
3. Then fill remaining bottle up to bottom of neck with Kombucha mixture. *** NOTE*** If you want to start a second batch right away, REMEMBER TO SAVE 2 CUPS OF PRIMARY FERMENATION TO RESTART PROCESS. OTHERWISE USE ALL OF MIXTURE TO BOTTLE.
4. Cap and place in dark room for 48 hours for secondary fermentation process. Then place in fridge to cease fermentation. As soon as its cool, ENJOY!
Just started my second batch with fresh ginger. STAY TUNED! 😀
Happy cooking, and of course eating 😀