I owe Kombucha a massive apology. Turns out it doesn't suck. You just need the right recipe.
A couple of weeks ago, Damian went for the BJJ Globetrotters Camp in Maine and I was left holding down the fort - and also left in charge of the Kombucha and SCOBYs in their jars that would need to be processed while he was gone.
Since I had ZERO clue, I turned to Google and googled "Kombucha recipes" and lo and behold, there were a ton. And they all sounded delicious.
Ginger Lemon Kombucha
Blackberry Sage Kombucha
Strawberry Mint Kombucha
Raspberry Mint Kombucha and so.many.more
I figured "what the heck" and made a whole bunch. Much to everybody's surprise, they turned out amazing, we loved them and will experiment quite a bit more.
Here's our beloved Raspberry MInt Kombucha, which is awesomely bubbly and super refreshing when it's this hot and humid outside. If you'd like to cook along, here's what you're going to need:
1 gallon of Kombucha that has already fermented 7-10 days (you can pretty much use any tea to make the "base" Kombucha, we happen to use organic turmeric tea)
1 pint of raspberries
mint leaves (I really just eyeball this, I would say I probably used about 10-16 leaves)
half a cup of sugar
a cup of water
Throw everything into a small pot and bring it to a rolling boil. Once that happens, turn the heat down to the lowest setting and let everything simmer for 20 minutes while stirring occasionally. Let it cool down. Way down. Down to room temperature. You don't want to toss the hot brew into your Kombucha and kill all the active little agents of bubble. This will actually take a while.
Once your fruit/herb mix is cool, toss into a blender (I use my trusted Nutri Bullet that I normally use for smoothies - super easy to clean up) and mix it up (1 cup of fruit/herb mix per gallon of Kombucha, if you have leftovers, freeze them for next time). Pour into your fermented Kombucha jug and mix. I've heard not to use any metal utensils, not exactly sure why but I'm following those instructions. After everything is mixed up, I grab a funnel and fill our bottles with the mixture. The bottles then go back onto their shelf in the pantry for 3 days of secondary fermentation before going into the fridge on day 3.
Since there's quite a bit of pulp in each bottle, I usually filter every bottle through a strainer into a jug before enjoying my Kombucha but Damian drinks his straight out of the bottle, unfiltered.
And there you have it. Enjoy!