So, I'm on my 3rd round of homemade 'booch. And I've gotta say, I LOVE experimenting with different flavors and having a constant stream of plenty of kombucha to drink, sans the cost of around $4 per bottle.
I say I'm on my "third round" now because this is the 3rd time I've grown my own SCOBY. The SCOBY is the bacteria culture used to ferment the tea + sugar combination that eventually becomes probiotic-rich kombucha. If you would like to learn how to grow your own SCOBY, it's so easy and cost-effective if you're willing to wait the 2-4 weeks it takes to get a good culture. I use the exact method that Stupid Easy Paleo outlines in this video here, so it's not even worth me writing a whole extra Kitchen Help article about it. Her method has worked perfectly for me each time!
The reason I've had to grow 3 SCOBYs now is simply because the old places I've lived the past several years were easily infested with fruit flies, which discovered both of my old cultures. I had to toss that fast, if I didn't want fly larvae in my drinks! While it is a little intimidating growing your own culture, it's SO easy and you know you're getting good bacteria if you follow the steps in Steph Gaudreau's video tutorial.
All of that being said, I finally NAILED a fall flavor recipe with my latest batch of 'booch! It's got the Girls Night Stamp of Approval, so this recipe is coming to the internet for everyone's tastebud (and gut) enjoyment! :)
Spiced Apple Kombucha
Prep time: 3 days (longer if making your own 'booch) Cook time: None!
Yield: 6, 16-oz bottles of kombucha
- In 6 glass bottles or jars that hold 16oz of liquid, add one cinnamon stick and 4 cloves.
- Measure out 1/4 cup apple juice and add 1 3/4 cups plain kombucha to the same measuring cup.
- Pour apple juice + kombucha into the bottles, on top of the spices. This will mix everything just because of all the liquid transfers.
- Close bottles/jars tightly and allow to sit in a room temperature or slightly cool, dark place for 3 days. The bacteria in the kombucha will slightly ferment the spices and juice, yielding more fizz and a stronger flavor. Refrigerate a few hours before drinking, if you prefer your kombucha cool. Enjoy after 3 days and consume within 2 weeks, as it will become sour if it sits too long.
10 1/2 cups unflavored kombucha
1 1/2 cups pure apple juice of choice
6 small cinnamon sticks
24 whole cloves