Cinnamon Apple Kombucha
A classic flavor combo makes this probiotic an instant comfort food.
Serves: 6Serves: 6
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
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