📖 Instructions

1. First things first: Sanitize your equipment. Thoroughly clean your glass jar, bottles, and any utensils you'll be using with hot, soapy water. Rinse them well to remove any soap residue. This step is crucial to prevent unwanted bacteria from spoiling your kombucha.
2. Brew your sweet tea: Bring 12 cups of water to a boil in a large pot. Remove from heat and stir in 1 cup of organic cane sugar until dissolved. Add 8 bags of organic black or green tea (or a mix!). Let the tea steep for 15-20 minutes, then remove the tea bags. Allow the sweet tea to cool to room temperature – this is VERY important as hot tea will harm your SCOBY.
3. Transfer to the jar: Pour the cooled sweet tea into your sanitized glass jar, leaving about 2 inches of space at the top.
4. Add starter tea and SCOBY: Pour in 1 cup of unflavored, raw kombucha (this is your starter tea – it helps lower the pH and prevent mold). Gently place the SCOBY on top of the tea. Don't worry if it sinks – it'll be fine!
5. Cover and ferment: Cover the jar with a few layers of cheesecloth secured with a rubber band. This allows air to circulate while keeping out fruit flies and other contaminants. Place the jar in a dark, room-temperature (around 70-75°F) location. Avoid direct sunlight or extreme temperatures.
6. First Fermentation: Let the kombucha ferment for 7-30 days. Start tasting it around day 7 using a straw to siphon off a bit from under the SCOBY. Fermentation time depends on your taste preference and the ambient temperature – warmer temperatures will speed up fermentation. The longer it ferments, the more tart it becomes.
7. Prepare coconut ginger infusion: While your kombucha is fermenting, prepare your flavor infusion. Peel and grate about 2 inches of fresh ginger. Open a can of full-fat coconut milk and scoop out the thick cream, leaving the watery liquid behind. You want about 1/2 cup of coconut cream.
8. Second Fermentation (Flavoring and Bottling): Once your kombucha has reached your desired tartness, it's time to bottle it with the coconut ginger. Remove the SCOBY with clean hands and set it aside in a small bowl with some of the kombucha from the jar (this is your SCOBY hotel for the next batch). Strain the fermented kombucha through a fine-mesh sieve into a pitcher, leaving about 1 cup of starter tea for your next batch.
9. Add flavor and bottle: Add about 1-2 tablespoons of grated ginger and 2-3 tablespoons of coconut cream to each bottle (adjust to your preference). Fill the bottles with the strained kombucha, leaving about an inch of headspace at the top. Seal the bottles tightly. swing-top bottles work great!
10. Second Fermentation (Carbonation): Let the bottles sit at room temperature for 1-3 days for a second fermentation. This will build carbonation. Burp the bottles daily by opening them briefly to release excess pressure – this prevents explosions!
11. Chill and enjoy: After the second fermentation, refrigerate the bottles to slow down fermentation and prevent them from becoming too fizzy. Let them chill for at least 3 hours before opening. The flavor will continue to develop in the fridge. Strain before serving if desired. Enjoy your homemade Coconut Ginger Kombucha Island!
12. Brew Again: Be sure to brew again and continue enjoying this wonderful recipe.