Karkade kombucha

Pour hibiscus tea leaves (20 g) with water (1 l), add sugar (165 g), bring to a boil and immediately turn off the heat. Cover the container with a lid and let the infusion cool completely.

Sugar is needed here for the tea mushroom to work: the yeast and bacteria will consume most of the sugar during fermentation. The exact amount of residual sugar depends on the temperature, strength of the starter, and duration of fermentation. For keto, ferment the drink longer until the sweetness noticeably decreases, drink in small portions, and if the taste becomes too sour, add erythritol after fermentation.

Strain the infusion through a fine sieve or cheesecloth. Add clean water to reach a total volume of 2.3 l and transfer the infusion to a three-liter jar.

Place the tea mushroom (1 piece), grown on hibiscus, into the jar. If you don’t have such a mushroom, use a strong classic tea mushroom and give it time to adapt to the new infusion.

If you have a starter, add 100-150 ml of ready unpasteurized kombucha without sugar and flavorings. Without a sour starter, the first fermentation may take longer, and the risk of mold is higher. Rely on a clean sour smell and taste; if mold appears or there is an unpleasant smell, discard the entire batch.

Leave the jar at room temperature for 5-6 days. Over time, as the mushroom adapts to hibiscus and becomes stronger, fermentation may proceed faster.

Strain the finished drink, transfer it to bottles, and store it in the refrigerator. Keep it chilled for up to 20 days.

Add erythritol only after fermentation and cooling if the finished kombucha is too sour.