8 to 12sachetsstevia sachets(or another sweetener)
2.5Lcold filtered water
500 to 750mlsugar-free kombucha concentrate
30gfinely chopped ginger
Steps
Preparation of the kombucha concentrate
Pour 500ml of boiling water into the jar and add the tea. To facilitate the infusion, use tea bags or the nylon filter.
Let it infuse for about 15 minutes. Remove the tea.
Add sugar and stir until dissolved.
Add water to make a total of 3 litres (your tea should now be lukewarm).
Add the kombucha scoby with its liquid culture.
Cover the container with the cloth and rubber band.
Ferment for 50 to 60 days at room temperature and in a ventilated space.
Set aside in the fridge 500ml of kombucha as well as the scoby. These will be used to make your next kombucha.
This sugar-free kombucha can be stored for several years in a tightly sealed jar at room temperature.
Flavouring
Pour 500ml of boiling water into a jar and add the tea.
Let it infuse for about 15 to 45 minutes. Remove the tea.
Add the stevia and stir to dissolve.
Add cold filtered water.
Add 250ml (1 cup) of the kombucha concentrate prepared earlier.
Stir, taste, and repeat the addition of kombucha concentrate until you have a perfectly acidic product to taste. Normally 500 to 750ml is enough.
Add the ginger.
Attach the cloth onto the mouth of the jar and let it sit for 24 hours at room temperature. The sediments from the infusion will sink to the bottom of the jar and the taste will become more rounded.
Filter if desired.
Bottle. No need to refrigerate, sugar-free kombucha is stable at room temperature.
Notes
Kombucha concentrate can be consumed as is. As it will be very acidic, it is best consumed in small doses of 20 to 40ml at a time, like apple cider vinegar. If you want to drink this acidic kombucha in a more traditional way, pour it into a 300 to 500ml glass or pitcher, dilute it with sparkling water, and flavour it.
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