Refreshing, delicious peaches with their soft skin, sweet and pleasant aroma are widely popular summer fruits with a variety of health benefits.
With antioxidant properties and loads of vitamin B3 and C, folic acid, beta-carotene, potassium, peaches consumed regularly will strengthen the immune system and improve the nervous system.
This recipe will help you make your own delicious summer favorite Peach Kombucha.
Ingredients
- 1 gallon (4 liters) clean water
- 8 bags of tea or 2 tablespoons of loose tea (black tea or green tea)
- 1 cup (200g) sugar (regular granulated sugar works best)
- 1 SCOBY (Kombucha Mother) (symbiotic culture of bacteria and yeast)
- 1-2 cups (400ml) Kombucha starter liquid
- 2 cups of diced fresh peaches (about 4-5 medium size peaches) or from the jar
Equipment
- A 6 or 7-Quart Stainless Steel Stockpot
- A 1.5 gallon glass jar
- A stirring spoon
- A weave cloth cover and a rubber band
- Stainless Steel Strainer
- Funnel
- Glass Bottles
Kombucha recipe steps
- Bring water to a boil in your Stainless Steel Stockpot.
- Remove the stockpot from heat, add the tea in it, cover it and allow to steep for 5 to 7 minutes.
- After steeping the tea for 5 to 7 minutes, remove the tea leaves or the bags.
- Add the sugar into the tea and stir to dissolve it properly.
- Allow the sweetened tea to cool down to room temperature for a couple of hours.
- Pour the sweetened tea into your glass jar, then pour the SCOBY and Kombucha starter liquid in it, making sure to include all the “dirt” that may be at the bottom.
- Cover the glass jar with the cloth and tight it with the rubber band.
- Place the glass jar in a warm, ventilated area out of direct sunlight for 7 to 21 days depending on your taste and temperature in your room. Ideally 75-85°F (24-29°C)
- After about 7 days take a spoon and retrieve some Kombucha from beneath the SCOBY and taste it. If it is too tart, then shorten your brewing time next time. If it is too sweet, allow to brew for a few more days. Continue to taste the Kombucha every day until you reach your preferred flavor.
- Once the Kombucha is ready, take the SCOBY out along with some starter liquid (about 2 cups) and place it in a separate glass jar for the next batch.
- For the next batch follow the the steps from the beginning.
Flavoring & Bottling your Kombucha
If you’re using fresh peaches, not from the jar, dice the peaches to a size that fit your bottle neck and sprinkle the peaches with some granulated sugar. Let it sit for about 10 minutes until the sugar is dissolved and then mix the peaches so the sugar is spread uniformly.
Fill out about a quarter of your glass bottles (25% of each bottle) with the diced peaches and top-up the rest with your freshly fermented Kombucha using the funnel and the stainless steel strainer. Make sure you leave a bit of space (1 inch) at the top, seal the bottles tightly with the caps and set them out to ferment a second time for two to three days. This process is called secondary fermentation when Kombucha becomes carbonated. Once carbonated, place the bottles in fridge to slow the carbonation process. Your Peach Kombucha is now ready to be consumed.
