Blackcurrant kombucha with thyme and ginger

Place black currants (100 g) in a clean 0.75 L jar and lightly mash them to release their juice. Add fresh thyme (3 g) and fresh ginger (6 g), sliced thinly.

Black currants add fruit sugar, which yeast and bacteria will partially consume during the second fermentation. The exact amount of residual sugar cannot be calculated from the recipe: it depends on the temperature, strength of the kombucha, and duration of fermentation. For keto, ferment the drink longer until the sweetness noticeably diminishes, drink in small portions, and if the taste becomes too sour, add erythritol after fermentation.

Pour in classic kombucha (800 ml), cover the jar with a lid without a rubber seal or a clean cloth, and leave it at room temperature for 12-24 hours.

Strain the drink. For more pronounced carbonation, transfer the kombucha to a bottle, seal it tightly, and leave it for another 12 hours at room temperature, then chill.

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