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Honey and Chaga Kombucha Recipe
Learn how to make a delicious chaga and honey kombucha, for a refreshing, slightly sweet, woodsy taste!
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Preparation Time
15
minutes
mins
Cooking Time
1
hour
hr
Fermentation Time
10
days
d
Course
Boissons
Servings
3
L
Equipment
Kombucha making kit
Pressure-resistant bottles
Small saucepan
Strainer or sieve
Ingredients
Métrique
Impérial
1x
2x
3x
For the Kombucha
3
L
water
12
g
tea
1
kombucha scoby and its liquid culture
(about 350ml)
200
g
sugar
For the Chaga Decoction
500
ml
water
12
g
chaga nuggets
60
ml
honey
Steps
Kombucha Preparation
Pour 500 ml of boiling water into the jar with the tea. Let it brew for 15 minutes, then remove the tea.
Add the sugar and stir well to dissolve.
Dilute the sweetened tea with the remaining water for the kombucha.
Once the tea is cold or lukewarm, add the kombucha scoby and its liquid culture.
Cover with a cotton cloth and secure with a rubber band.
Fermentation
Ferment the kombucha for 10 to 15 days. Taste from the 5th day onwards. The kombucha will become tangier.
When you like the taste (not too sweet, not too tangy), go to the next step.
Remove the kombucha scoby and about 500 ml (2 cups), and save for your next kombucha recipe.
Preparation of the Chaga Decoction (Flavouring)
Put the chaga and water in a saucepan. Bring to a boil.
Reduce heat to low, cover, and simmer for 3 to 4 hours.
Strain the decoction and collect the chaga nuggets. Keep for your next recipe (see note).
Add the honey to the decoction and stir to dissolve.
Let the decoction cool.
Add the decoction to the kombucha and stir well.
Bottle the kombucha in pressure-resistant bottles and leave it at room temperature for 3 to 4 days.
When it is bubbly to your liking, refrigerate!
Have you tried it?
Share and tag @revolutionfermentation!