How to make Blueberry Ginger Kombucha #drinks #healthydrink

How to make Blueberry Ginger Kombucha #drinks #healthydrink

This seasoned Blueberry Ginger Kombucha formula is a delicious method to enhance your very own hand crafted fermented tea, a wellbeing drink brimming with supplements and probiotics!

Fermented tea is fundamentally sweet tea that has been aged with a SCOBY, or a "harmonious culture of microscopic organisms and yeast." I know, it looks sort of bizarre, yet it will eat up the vast majority of the sugar and change the sweet tea into a beverage that is loaded with supplements and probiotics, which can help your invulnerability and add to a solid gut.

When I found fermented tea, I began to drink it all the more regularly, and I saw that at whatever point I drank a jug, my stomach related framework improved. Be that as it may, purchasing new containers ordinary got costly. My mother was making her own and she showed me how to make it. I wasn't excessively keen on making my very own when she previously showed me, since I thought it sounded convoluted. Be that as it may, it's in reality extremely straightforward! The procedure is like making your very own milk kefir, it just takes more time to mature. You essentially make a gallon of sweet tea, include the SCOBY and some previously made fermented tea, spread, and let age for 7-12 days (contingent upon the temperature of your room). That is it!

How to make Blueberry Ginger Kombucha #drinks #healthydrink


  • 1 gallon kombucha see instructions above
  • 1 cup blueberries
  • 1 Tbsp fresh ginger grated
  • 2 Tbsp sugar
  • 1 1/2 cups water


  1. In a saucepan, add the blueberries, grated ginger, sugar water and bring to a boil.
  2. Lower the heat a little, and stir the mixture with a wooden spoon for about 15 minutes, smashing the blueberries, until it has become a thin syrup.
  3. Let it cool completely to room temperature before proceeding to the next step.
  4. Remove the SCOBY and 1 cup of liquid from your gallon jar of kombucha. Pour the blueberry-ginger syrup into the gallon. Do this slowly as it may foam up a little. Stir slowly with a wooden spoon.
  5. Strain and bottle.See step 5 above for easiest way to do this.
  6. Leave about 1/2-1 inch of air at the top of the bottles and cover tightly with lid. If you'd like extra fizz, let the bottles sit at room temperature for 1-3 days before storing in the refrigerator. Keep an eye on them to make sure they don't explode.
  7. When ready to drink, remove form the fridge, strain out the newly formed SCOBY and enjoy!

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