Chamomile kombucha

Pour chamomile (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 kombucha culture: the yeast and bacteria will consume most of the sugar during fermentation. The exact amount of residual sugar depends on the temperature, the strength of the starter, and the 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 chamomile infusion through a fine sieve or cheesecloth. Add clean water to a total volume of 2.3 l and pour the infusion into a three-liter jar.

Place the kombucha culture (1 piece) in the jar. It is better to use a culture that has already been grown on chamomile or green tea, but a classic kombucha culture will also work.

If you have a starter, add 100-150 ml of ready unpasteurized kombucha without sugar and flavorings. Without an acidic 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 culture adapts to the chamomile infusion and becomes stronger, fermentation may proceed faster.

Strain the finished drink, pour it into 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.