Cinnamon Apple Kombucha
A classic flavor combo makes this probiotic an instant comfort food.
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Over medium heat, bring half the water (8 cups) to a boil in a large stock pot. Turn off the heat and add the tea bags.
- Let seep for about 20 minutes. Use a wooden spoon to remove bags and squeeze out excess water.
- Stir in sugar until it is completely dissolved.
- Pour remaining water into the pot. Let cool until it reaches room temperature. This is very important because hot water can kill your scoby.
- Pour tea into your 1 gallon glass jar then add your scoby plus starter tea.
- Cover jar with tea towel or old t-shirt and secure with a rubber band.
- Store in a warm dark place. My first batch took 18 days to ferment but my second only took 12 days. Make sure to check after 8 days.
- If it is still sweet, it needs more time. If it is starting to fizz, it is ready for the second fermentation!
- Use a funnel and plastic ladle to pour kombucha into individual bottles. Leave a little room for the apple cider.
- Mine filled 6 16 ounce bottles. Add 2 tablespoons plus 1/4 tsp of cinnamon to eat bottle.
- Secure lid and slowly turn upside down to help the cinnamon distribute.
- Set bottles in a light place for 2-3 days. Then store in refrigerator.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.